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Vegan Chocolate Hazelnut Rolls

Move over cinnamon rolls; we have a new winner here! Introducing Vegan Chocolate Hazelnut Rolls!

These super fluffy brioche buns are loaded with a homemade chocolate hazelnut filling! I can’t even describe that Nutella smell coming out of these warm and pillowy buns! Dreamy!

Vegan Chocolate Hazelnut Rolls

🥣 How to Make Vegan Chocolate Hazelnut Rolls

First, we start by preparing the chocolate hazelnut filling that consists of:

  • Hazelnut butter: For a nutty and Nutella-like flavor. You can use homemade hazelnut butter or store-bought. Since hazelnut butter is quite expensive, you can also use half almond butter, half hazelnut butter.
  • Dark chocolate: For sweetness and to help the filling harden a little bit once chilled.
  • Powdered sugar: We do not use it a lot since the dark chocolate is already sweet; it’s just to add extra sweetness.
  • Coconut oil: It helps make the filling a little bit creamier.
  • Vanilla extract: Because everything tastes better with a hint of vanilla.

Melt the dark chocolate over a double boiler and combine it with the other ingredients. Chill until it gets the consistency of a chocolate spread.

Vegan Chocolate Hazelnut Rolls

Next, we have the dough. All-purpose flour makes the base, then we have almond milk, sugar, and vegan butter to add richness.

The dough is first proofed for 2 hours, then deflated, and chilled in the refrigerator for two reasons: 1) Allow the flavors to merge and 2) Slightly firm up the dough so it will be easier to flatten.

Vegan Chocolate Hazelnut Rolls

Once that is done, spread the chocolate hazelnut butter into a thick and even layer. Roll it up tightly and cut it into 8-9 rolls.

Finally, we will let the rolls/buns rise for another 2 hours at room temperature or in a warm place.

Vegan Chocolate Hazelnut Rolls

Bake for 20-25 minutes or until golden brown, and enjoy these pillowy chocolate buns warm!

Vegan Chocolate Hazelnut Rolls

📔 Tips

  • This recipe yields about 9 rolls. You can bake these in a large (or two smaller) baking dish or as individual buns.
  • The chocolate hazelnut filling will harden if left for too long in the refrigerator, so keep an eye on it. If it’s too hard, you can place it in an oven with the light turned on; this will help give it a soft and spreadable consistency, making it easier to spread on the dough.
  • Since the dough will be cold once flattened, you should spread the chocolate filling quickly before it starts to harden.
  • Chocolate chips can be added before rolling for even more decadence.
  • These rolls are best served warm. The buns are super tender and fluffy while the chocolate is still melty! Be aware some of the chocolate may have dried a little bit on top. That’s normal. The chocolate should still be melty on the inside.
Vegan Chocolate Hazelnut Rolls


Can I prepare the dough the day before?

Yes, you can let the dough rise once, deflate it, then cover and refrigerate overnight to bake the next morning. You will still have to let the rolls rise for about 2 hours at room temperature before baking though.

Can I use store-bought vegan “nutella”?

Of course! It will work just as well.

Can I bake these in a baking dish?

Sure, you can bake the rolls in a dish or as individual buns on a baking sheet lined with parchment paper.

Would this recipe work with 1:1 gluten-free flour?

We haven’t tried it yet, but we doubt you will get the same fluffiness.

How do I get a shiny glaze?

As soon as you remove the rolls from the oven, brush them with maple syrup while still hot.

Vegan Chocolate Hazelnut Rolls
Vegan Chocolate Hazelnut Rolls

Looking for more plant-based baked sweets? Check out this Black Sesame Swirl Brioche, Double Chocolate Raspberry Banana Muffins, or this Vegan Cream Cheese Banana Bread!

Let me know in the comments if you try this recipe!

Vegan Chocolate Hazelnut Rolls
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Vegan Chocolate Hazelnut Rolls

Vegan Chocolate Hazelnut Rolls

5 from 2 votes
Author: Thomas Pagot
Incredibly fluffy and pillowy vegan buns loaded with homemade chocolate hazelnut spread! Buttery, chocolatey, and so delicious!
Prep Time : 45 minutes
Cook Time : 20 minutes
Resting Time : 6 hours
Total Time : 7 hours 5 minutes
Servings 9 rolls
Calories 547 kcal


Chocolate Hazelnut Filling

  • 7 ounces dark chocolate
  • 1 cup hazelnut butter store-bought or homemade
  • 1/4 cup powdered sugar or coconut sugar
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract


  • 3 cups bread flour
  • 14 tbsp warm almond milk
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp dry yeast
  • 6 tbsp vegan butter at room temperature


Chocolate Hazelnut Filling

  • Melt the dark chocolate over a double boiler. Once melted, transfer to a small bowl and stir in the hazelnut butter, powdered sugar, coconut oil, and vanilla extract. Stir until fully combined. Cover and refrigerate for about 2 hours, or until it has just slightly thickened, you don't want it to harden too much.


  • Add the bread flour, warm almond milk, sugar, salt, baking powder, and vanilla to a stand-mixer. Knead for 10 seconds on low speed. Next, add the dry yeast and knead on medium speed for about 30 seconds.
  • Add the vegan butter and knead on medium-high speed for 3-5 minutes, or until the butter is fully incorporated and the dough is smooth.
  • Transfer to a bowl and cover with plastic film to touch (or a wet towel) to prevent the dough from drying. Let it rise for about 2 hours in a warm place, or until it has doubled.
  • Punch the dough to deflate it, replace the plastic film to touch, and refrigerate for at least 2 hours, or overnight.
  • After 2 hours, roll out the dough into a 13×10-inch rectangle between two sheets of parchment paper. Spread the chocolate hazelnut filling evenly on the rectangle of dough. Note: if the chocolate hazelnut filling is too thick/hard, place it in the oven with the light on for 30 minutes, or until it has softened.
  • Roll up the dough tightly to make a 10-inch long log. Cut the roll into 8-9 rolls and place them on a baking sheet lined with parchment paper, or in a large baking dish. Make sure you leave at least 4 inches between each, as they will double in size.
  • Cover with plastic film and let it rise for another 2 hours at room temperature. The rolls/buns will almost double in size.
  • Preheat oven to 350°F (175°C). Slightly brush each bun with some almond milk. Bake the rolls for 20-25 minutes, or until just golden brown. Remove from the oven and let it cool 10 minutes before enjoying!
  • These rolls are best served warm but will keep for up to 3 days at room temperature. You can reheat them covered with foil in a 350°F pre-heated oven for 15-20 minutes.


If you end up having too much chocolate hazelnut filling, melt it over a double boiler and drizzle over the buns!


Serving: 1 Bun | Calories: 547 kcal | Carbohydrates: 56.3 g | Protein: 9.5 g | Fat: 32.9 g | Fiber: 5.4 g | Sugar: 21 g
Course : Breakfast, Dessert, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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This recipe is just what I needed! As soon as I try I’ll let you know,
thank you, Thomas!

Hi Thomas!

Those look very good!
Do you think I can do it with sourdough instead of instead of dry yeast?


5 stars
Hi Thomas, the rolls were a success! Vegans and non-vegans loved them. Thank you so much for the recipe!

5 stars
Hi Thomas!
Another fantastic recipe. I LOOOOOVE the combo of chocolate and hazelnuts. You hit it out of the park! One question….can I sub out the coconut oil for a different oil? Thanks again for all you share!