Fluffy Gluten Free Nutella Cinnamon Rolls

Allergen Information:

These Nutella rolls are gluten-free and soy-free. Make them nut-free and dairy-free by using Voyage Foods Hazelnut Free Spread. If you are yeast-free, you can use Nutella in the swirl in my Gluten-Free No-Yeast Cinnamon Rolls recipe.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – I tested this blend with Authentic Foods Steve’s GF Bread Blend. It is the absolute best for making cinnamon rolls. If you want to use Cup4Cup flour, note that Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
• Xanthan Gum – If your blend doesn’t contain a binder, you will need to add one.
• Yeast – I used quick-rise yeast to make these rolls. You can also use active dry yeast if you activate it before adding to the wet ingredients.
• Milk or Non-Dairy Milk – I used Milkadamia milk, but any dairy-free plant milk or regular milk will work.
• Eggs – Use size large eggs.
• Nutella or hazelnut spread – I have made this recipe with Nutella and 365 Whole Foods Hazelnut Spread.

Step 1: Combine the flour, sugar, salt, and rapid yeast in a large mixing bowl. Use a wire whisk to blend them.

Step 2: In a smaller bowl, add the milk, eggs, and oil. Whisk for 20 seconds.

Step 3: Pour the wet ingredients into the dry ingredients. Mix into dough.

Add the wet ingredients to the bowl using a stand mixer with a paddle attachment. Mix on medium speed, then add the dry ingredients slowly.

Step 4: Place the dough onto a silicone mat and roll or press the dough into a large rectangle. You can make this dough thin for lots of spirals or thick for fewer swirls of Nutella in the rolls. If you are not using the Steve’s flour blend, sprinkle flour on the silicone mat to prevent sticking.

Step 5: Sprinkle the dough with ground cinnamon. You can add as much or as little cinnamon as you like. Note if you make it too thick, it will affect how the Nutella sticks to the dough.

Step 6: Use a knife or thin spatula to spread the Nutella or hazelnut spread over the dough. Leave about 1/4 to 1/2 inch around the edges without the chocolate spread.

Step 7: Roll the cinnamon roll dough from the longest side across. Use your fingers to press the dough under as you roll it so the rolls are somewhat tight and Nutella doesn’t spill out too much.

Step 8: Slide a piece of thread or unflavored dental floss under the log. Twist each end away from the center, cutting a roll off the dough log.

I love using the string method to cut the rolls because they remain round. If you use a sharp knife, the rolls will squish and become more oblong with squished edges.

Step 9: Line a 9×13 pan with parchment paper. Trust me, you want to do this. Hot Nutella will dry hard and it makes the pan more difficult to clean.

Step 10: Cover the pan loosely with plastic wrap and let the rolls rise until they have doubled in size. See my Tips For Success section above for instructions on how I rise my rolls in the oven.

Step 11: Remove the pan from the oven and remove the plastic wrap. This is what my rolls looked like after rising.

Step 12: Preheat the oven to 350º F. Place the rolls into the oven and bake for 25-30 minutes, depending on how thick and big your rolls are. They will get a slight golden color when they are finished baking.

Step 13: Remove the rolls from the oven and lift them gently by the parchment paper onto a wire cooling rack. Be careful because the Nutella filling is hot.

Step 14: I didn’t get a chance to ice or frost my rolls because my family dug into them too quickly. If you want to ice your rolls, mix up your topping and spread it on when the rolls are cooled. I share the recipe in the recipe card.

Frequently Asked Questions: