Gluten Free Nutella Buns
These gluten free Nutella buns are a chocolatey version of my favourite cinnamon rolls. Swirls of gluten free dough with a Nutella filling and lashings of vanilla icing.
Servings: 12
Equipment
Ingredients
- 250 ml milk
- 14 g dried yeast
- 80 g caster sugar
- 500 g gluten free white bread flour
- 75 g butter
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
For the filling:
- 4-5 tbsp Nutella
For the icing:
- 100 g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp boiling water
Instructions
- Warm the milk in the microwave or a pan until it reaches around 40'C (skin temperature). Stir in the caster sugar then add the yeast. Cover with a tea towel and sit in a warm place for 5-10 minutes until it forms a frothy head on top like a pint of beer.
- Meanwhile mix the gluten free bread flour, xanthan gum and baking powder in a large mixing bow and stir together.
- Crack the egg into a small bowl and add the vanilla extract. Beat with a fork until mixed. Melt the butter in the microwave.
- When the yeast mix is ready, make a well in the middle of the flour and pour the yeast mixture in. Pour the beaten egg and melted butter in too.
- Using a wooden spoon, beat the mixture together until it forms a thick, sticky dough. It should start to come away from the sides of the bowl but be quite stiff and sticky to mix - you'll need some elbow grease!
- Lay a large piece of clingfilm (or two pieces overlapping each other) out on the work surface and very lightly oil them. Turn the dough out into the centre of them.
- Wet your hands with cold water and shape the dough into a rough, flat rectangle shape. Keep wetting your hands to stop the dough from sticking to them.
- Cover the rectangle with more clingfilm and then roll out the dough into a large rectangle, around 4mm thick. You can use wet hands to bring the ends back into a neat, large rectangle shape.
- Once rolled out, take off the top layer of clingfilm and spread the Nutella evenly over the top of the dough, right out to the edges.
- Using the clingfilm to help you, roll the dough from the longest edge and keep going until the dough is completely rolled up into a long cylinder shape.
- Cut the dough into 12 event pieces - I do this by cutting the cylinder in half with a sharp knife, then each half in half again, then finally cut each piece into three.
- Lightly oil a 24cm square tin. Lay the rolls down in the tin in three even rows of four. Cover the tin with clingfilm and then place in a warm spot and prove for 50-60 minutes. They should puff up in size and all be touching.
- When the dough has proved, preheat the oven to 180'C / Gan 160'C / Gas Mark 4. Remove the clingfilm and bake the cinnamon rolls for 20-25 minutes until golden on top.
- Remove from the oven and leave the rolls to cool for around 30 minutes. Make the icing by mixing the ingredients together in a bowl until smooth. Pour evenly over the rolls and leave for 5 minutes to set before tearing the rolls apart and eating them.
Notes
- Check out the post above for step-by-step photos and the FAQs below this recipe card for troubleshooting and information on storing and freezing these Nutella buns.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 101mg | Fiber: 2g | Sugar: 28g
