Swedish Nutella Buns

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Vegan Swedish Nutella Buns

I feel like all those years of watching my mom and grandmother make fresh loafs of bread on weekly basis is finally rubbing off on me and inspiring me to create dairy-free and egg-free baking goodies. My vegan sticky cinnamon rolls were a huge hit. It would appear they are perfect for the holidays, which is what prompted me to make these Swedish Nutella buns. They are simply beautiful to look at and will be perfect for your Thanksgiving or Christmas table. A few things to consider when working with dough: use yeast that’s been stored properly and dissolve it in a bit of lukewarm water; make the dough in the morning and leave it to prove till it’s double in size; for softer dough sprinkle the buns with a bit of water just minutes before it’s time to remove them from the oven then double cover with tea towels.


For the dough:
500mg regular flour
1/3 cup (50grams) rapadura sugar + 1/2 tablespoon
pinch of salt
1 tablespoon (12grams) dry yeast
60ml lukewarm water
250ml non-dairy milk
80ml extra virgin olive oil
For the filling:
1 cup roasted hazelnuts
50g dark chocolate, melted
1 tablespoon melted coconut oil


1. To make the dough, combine flour, sugar, and salt. In a separate bowl, mix yeast, 1/2 tablespoon of sugar, and 1 tablespoon of flour (from the flour mix) with lukewarm water. Let sit covered for five minutes.  This will help activate the yeast, once it bubbles add to the flour mix together with milk and olive oil and start incorporating it all together by either mixing in a bowl with a dough scraper or in a food processor. Once you got a ball of dough, knead well, cover and let rise in a warm place till double in size.
2. Meanwhile, to make the nutella, pre-heat the oven to 180ºC(350ºF) and add hazelnuts to a baking sheet in a single layer. Roast hazelnuts for 15 minutes then remove from the oven and roll nuts around in a kitchen towel to remove the skins.
3. Once most of the skins have been removed, add hazelnuts to a food processor and blend on high speed till butter is formed. At this point, you can add the melted chocolate and coconut oil. Continue to blend until all ingredients are well incorporated. Transfer into a bowl and set aside.
4. After the dough has risen, place on a lightly floured surface and roll the dough into a 12inch (30cm) square. Spread the filling evenly all over the dough. Fold the dough into thirds just like a business letter. This will look a bit thick, which is why you want to roll it out a bit more so it’s more of a rectangular shape rather than a square. Cut the dough into long strips that are no more than 2cm wide. In this next step, you want to twist your strips then wrap them around your fingers twice and over the top and tuck the loose end in at the bottom. Check out this method in action here.
5. Cover the dough loosely and let the buns rise.
6. Preheat the oven to 180ºC(350ºF).  Bake for 25 minutes.
7. Remove the buns from the oven and let sit covered for a few minute before serving.

Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.

  • Catherine said:

    Hey! This looks AMAZING! How many cups is 500mg of flour?

    • Ines | By the Sea said:

      Hi Catherine, thank you! Recently I found out that cup measurements differ a bit depending on the country yikes, but 1 cup of spelt white flour is 130g and if it's spelt wholemeal it's 145g per cup. So it depends on the flour used but I think if you start with 3.75 cups of flour you should be ok. :)

  • This is just as famous in Norway as well- and these looks amazing!! Woonderful blog :-)

    • Ines | By the Sea said:

      Therese, so glad you decide to pop in and say hello because I've had the chance to check out your blog as well and immediately I was hooked. As of late, I've become rather interested in the Nordic dishes and way of life. Looking forward to browsing through your pages. xo