Raspberry & Nutella Bread Rolls

I’ve been dreaming about making these Raspberry & Nutella Bread Rolls for a while. They are made from soft enriched bread dough that I’ve filled with Nutella and fresh raspberries. The sweet chocolate goes so well with the fruity raspberries, it’s a combination I’ve had on toast many times before and really enjoyed! The process is similar to making cinnamon rolls, just the filling is different – but no less delicious! They’re amazing warm fresh from the oven, or you can reheat them later and have them with ice cream.

Jump straight to the recipe!

I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl, then stirred them together.

In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract. I let the mixture cool for 5 minutes, then whisked the egg into it.

I poured the milk mixture into the flour mixture and brought everything together into a sticky dough.

To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes. Then I placed it in a covered oiled bowl to rise for 1 hour.

 

When it had risen, I rolled it out to a size of about 40 x 30cm (16 x 12″). I spread the Nutella over it, then added the raspberries which I cut in half.

I rolled the dough into a sausage shape and used a sharp knife to cut it into equal pieces, marking out the pieces before I cut with a ruler.

I covered them again and left them to rise for an hour.

They baked on 180C Fan/200C/350F/Gas Mark 4 for 20-25 minutes, until golden brown.

Raspberry & Nutella Bread Rolls

For extra yummyness I drizzled warm Nutella over the Raspberry & Nutella Bread Rolls, and sprinkled on some freeze dried raspberries.

Raspberry & Nutella Bread Rolls

The Raspberry & Nutella Bread Rolls were so tasty! Especially warm from the oven! The bread was super soft, and the sweet Nutella and juicy raspberries were so perfect together.

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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Life Diet Health and The Not So Creative Cook.

5 from 4 votes
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Raspberry & Nutella Bread Rolls

Yummy bread rolls filled with Nutella and fresh raspberries, drizzled with more Nutella!

Course Breakfast
Cuisine European
Keyword Bread
Prep Time 35 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 3 hours
Servings 12
Author thebakingexplorer

Ingredients

For the dough

  • 550 g Strong white bread flour
  • 1 Sachet Fast Action yeast (7g)
  • 4 tbsp Caster sugar
  • 1/4 tsp Salt
  • 285 ml Semi skimmed milk
  • 75 g Butter or baking spread
  • 1 Egg large
  • 1 tsp Vanilla extract

For the filling

  • 200 g Nutella
  • 200 g Fresh raspberries

For decoration (optional)

  • 1 heaped tbsp Nutella warmed in the microwave for 30 seconds
  • 2 tsp Freeze dried raspberries

Instructions

  1. Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together

  2. In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5 minutes or until lukewarm, then whisk the egg into it

  3. Pour the milk mixture into the flour mixture and bring everything together into a sticky dough

  4. Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment

  5. Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size

  6. Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").

  7. Spread the Nutella over it, then cut the raspberries in half and add them on top of the Nutella

  8. Roll the dough into a sausage shape from the longest side, used a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick

  9. Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and a tea towel and leave them to rise for 1 hour

  10. Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4

  11. Bake the rolls for 20-25 minutes, until golden brown

  12. Drizzle with warm Nutella and sprinkle over the freeze dried raspberries if using

  13. Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the decoration

If you like this, check out more of my Bread recipes!

Raspberry & Nutella Bread Rolls

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12 comments / Add your comment below

  1. 5 stars
    While not a particular fan of Nutella (too sweet and too much palm oil) These buns look amazing I would very happily make them with some homemade chocolate hazelnut spread. I love the idea of the addition of raspberries and the dough looks so light and delicious.

    Thank you for linking to #CookBlogShare

  2. My.Heart.Just.Skipped.A.Beat.Or.Two.

    Raspberry and Nutella Bread Rolls? What??? Why haven’t I thought of this?? You know I am your fellow Nutella lover and these would be sooooo perfect for me!! This is amazing, Kat!! OMG!! Can I take them?😂

    Thanks for sharing and happy Fiesta Friday!

  3. Oh my! These look so delicious! We make a couple of breads (or three, or four) every week but have never thought of this combo! How so very delicious and easily veganised too! Thanks for linking up and sharing with us at Fiesta Friday.

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