Nutella Stuffed Buns

Soft, fluffy, and filled with creamy chocolate hazelnut spread, these Nutella stuffed buns are the kind of sweet bread that disappears fast. They are made with a rich buttery dough, shaped into pretty crescent rolls, and baked until golden. Perfect for breakfast, snacks, or a simple homemade treat with coffee or tea.

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The jam-filled version is always popular in my house, but the minute I make these with Nutella, they disappear even faster. Anything chocolate is already a win with my kids, so this version was never going to last long.

I usually make a full batch and keep a few aside, hoping they will last for the next day, but that rarely happens. When they do, after a few seconds of warming up, they are just as good. Soft bread and melted Nutella are not exactly something anyone in this house says no to.

Why You’ll Love This Recipe

• Soft, rich, buttery dough
• Filled with creamy Nutella
• Pretty bakery-style shape
• Great for breakfast, brunch, or snacking

Ingredients and Substitutes

• Milk gives the dough a soft and tender texture. Use whole milk for the richest dough, but low-fat milk works too.
• Sugar lightly sweetens the dough without making it overly sweet since the filling adds plenty of flavor.
• Egg and egg yolk add richness, color, and structure. The extra yolk helps keep the dough soft.
• Instant yeast makes the dough easy to work with and gives a reliable rise. If using active dry yeast, bloom it first in the warm milk.
• Bread flour gives these buns structure while still keeping them soft. You can use all-purpose flour, but the dough will be slightly less chewy.
• Salt balances the sweetness and rounds out the flavor.
• Butter makes the dough rich, soft, and bakery-style. Use softened butter, not melted butter.
• Nutella is the filling here. It is smooth, rich, and easy to use. Any thick chocolate hazelnut spread will work, but avoid anything too runny.
• Egg wash helps the buns bake up shiny and golden.

Step-by-Step: Chocolate Nutella Filled Buns

1. Make the dough

In a bowl, combine warm milk, sugar, egg, egg yolk, and yeast.
Add flour and salt. Mix to form a dough.

Knead for 5–6 minutes, then add the softened butter. Continue kneading for another 6–8 minutes until the dough is smooth, soft, and elastic.

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2. First rise

Place the dough in a greased bowl, cover, and let rise until doubled in size (about 1 to 1½ hours).

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3. Divide

Punch down the dough.
Divide into 12 equal portions (first into 4, then each into 3).
Shape each portion into a smooth ball.

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4. Shape the buns

Roll each ball into a 4-inch disc.

• Place 1 tablespoon Nutella on one half
• Cut thin slits on the other half (do not cut through)
• Fold the dough over the filling
• Roll into a crescent shape, keeping the seam underneath

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5. Second rise

Place the shaped buns on a lined baking tray.
Cover loosely and let rise for 30–45 minutes, until puffy.

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6. Bake

Preheat oven to 180°C / 350°F.
Brush with egg wash.
Bake for 18–22 minutes, until golden brown.

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7. Cool

Let cool slightly before serving (filling will be hot)

Tips for Success

• Use softened butter, not melted butter
• Add the butter gradually so the dough stays smooth
• Do not overfill the buns, or the Nutella will leak out
• If the Nutella feels too soft, chill it for a few minutes before filling
• Cut shallow slits so the dough keeps its shape
• Bake just until golden, so the buns stay soft

more sweet bread recipes

• Jam Babka Recipe (Brioche)
• Easy Chocolate Babka Recipe
• Braided Cinnamon Buns
• Italian Panettone Bread
• Impressive Pumpkin Crescent Roll Recipes

Troubleshooting

Problem	Cause	Fix
Nutella leaks out	Too much filling or poor sealing	Use less filling and keep the seam underneath
Dough feels greasy	Butter added too quickly	Add butter in small additions and knead well
Buns are dense	Dough was under-kneaded or under-proofed	Knead until elastic and let rise until puffy
Buns lose shape	The dough was too warm or over-proofed	Shape tightly and do not let them rise too long
The dough is too sticky	Too much moisture or not enough kneading	Knead longer and add a little flour only if needed

more Nutella recipes

• The Ultimate Nutella Babka Recipe
• Rich Dark Nutella Buttercream Frosting
• Nutella Puff Pastries • Just 2 ingredients

Frequently asked questions

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• Round Apple Honey Challah
• Braided Cinnamon Buns
• Soft Fluffy Giant Cinnamon Roll Recipe
• Cinnamon Crescent Rolls
• Quick 30 Minute Hot Cross Buns

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