Nutella scrolls

We all have things that we mark the passage of time by and get a little freaked out when another one rolls around. For me it would have to be my monthly posts/hops that I’m involved in. It seems like yesterday I was posting my October Secret Recipe Club recipe and here I am again with November. I know I keep going on about it but when each passing day means a day closer to being a mum it’s a little bit daunting and exciting all at the same time.

It seems I have a bit of a pattern when it comes to choosing my recipe each month – I’ve only ever chosen baked treats. Sweet tooth? Me? Maybe next month I’ll be adventurous and try something savoury. This month I was assigned to Phemomenom (no that’s not a typo), the blog of Holly, mum of three gorgeous kids and wife to a sky-diving instructor. She uses baking as her calm place.

Nutella scrolls

Maybe I have something in common with all food bloggers (apart from the obvious fact that we’re food bloggers) but I seem to always have something in common with my monthly assignment subjects. Even if I’m not feeling the best, a bit of time in the kitchen whipping a few simple ingredients into a sweet creation, always makes me feel a bit better.

For this months’ recipe, I chose Holly’s adapted version of cinnamon buns which she calls chocolate hazelnut swirl buns and I Aussie-fied (aka gave them a lazy name) into Nutella scrolls.

Nutella scrolls

I loved the idea of making them in individual little muffin liners for an extra-special treat. They’re lovely and soft on the bottom with the essential crunch on top and they rise perfectly. I wish I could get muffins to rise like that with such beautiful tops. The first time I read the recipe I thought there was no way you could go from ingredients to eating these babies in 1 hour but I was wrong. They’re really quick to make (I’ve put 1.5 hours in the recipe in case the rise takes a bit longer in your climate).

Mine actually took more like 20-25 minutes to bake not the 10 stated in the recipe. As I was typing it up I realised why… I read the temp as 375F when it actually said 475F. It didn’t seem to make a difference to the final product though they just took a little longer to bake.

Nutella scrolls

I reckon you could make them up to the muffin tin stage then cover them and pop them in the fridge. The next morning, take them out about 40 minutes before you want to bake them to give them some rising time and you’ll have fresh Nutella scrolls for breakfast. Enjoy!


Nutella scrolls


Nutella scrolls for the Secret Recipe Club

Nutella scrolls for the Secret Recipe Club

Yield: 16
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes


  • 1 tbsp instant yeast
  • 1/4 tsp fine sea salt
  • 1 tsp ground cardamom
  • 125g (1/2 cup) unsalted butter, melted
  • 1 cup milk, warmed to 115 degrees F.
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 2 1/2 to 2 3/4 cup bakers flour
  • 1/2-3/4 cup choc-hazelnut spread


  1. In the bowl of an electric mixer combine the yeast, sea salt, cardamom, melted butter, milk, sugar and vanilla then with the motor running (dough hook) slowly add the flour.
  2. You may need to add a little extra flour, a little at a time, until the dough is no longer sticky.
  3. Knead for 5 minutes and then shape the dough into a ball and place it back in the bowl.
  4. Cover with plastic wrap and leave to rest until doubled in size.
  5. Punch the dough down then, on a lightly-floured surface roll it out into a big rectangle about 35x25cm (14x18").
  6. Give the hazelnut spread a good stir to smooth it and then spread it over the dough leaving a 2cm (1") border on one of the long sides.
  7. Starting at the long side without the border, roll up the dough as tightly as possible.
  8. Line a 12-hole baking tin with large cupcake liners.
  9. Slice the dough up into 3cm (1.5") slices and place them, cut side up in the cupcake liners.
  10. You may have a few left over - mine made 16. You can put the extras on a baking paper lined tray. Cover them with a clean tea towel and set aside to rest for 20 minutes or until nearly doubled in size again.
  11. Pre-heat the oven to 210C (475F) fan-forced.
  12. Bake the scrolls for 10 minutes or until golden then transfer to a wire rack.
  13. Gobble them up warm or at room temperature


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