Go Back
+ servings
Raspberry & Nutella Bread Rolls

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


For the dough

  • 550 g Strong white bread flour
  • 1 Sachet Fast Action yeast (7g)
  • 4 tbsp Caster sugar
  • ¼ 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


  • 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
  • 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
  • Pour the milk mixture into the flour mixture and bring everything together into a sticky dough
  • Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment
  • 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
  • Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").
  • Spread the Nutella over it, then cut the raspberries in half and add them on top of the Nutella
  • 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
  • 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
  • Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
  • Bake the rolls for 20-25 minutes, until golden brown
  • Drizzle with warm Nutella and sprinkle over the freeze dried raspberries if using
  • Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the decoration