These incredible Gluten-Free Nutella Cinnamon Rolls are loaded with a sprinkle of cinnamon and a thick layer of Nutella, giving them the perfect flavor. My easy tutorial will walk you through all of the steps to make these fluffy gluten free Nutella rolls from scratch.

A close up of the baked gluten free nutella cinnamon rolls in a pan.

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.

If you are a Nutella fan, you will love these cinnamon rolls! I make several fun gluten free cinnamon roll flavors!

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, it is my second favorite. I didn’t test Cup4Cup in this recipe, but I did test it in my plain Gluten Free Cinnamon Rolls recipe. (Swap the brown sugar cinnamon filling for Nutella!) NOTE: It is important to use that Cup4Cup adaptation so you don’t end up with too wet of a batter.
  • Xanthan Gum – If your blend doesn’t contain a binder, you will need to add one.
  • Cane Sugar
  • 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.
  • Ground Cinnamon and Salt
  • 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.

Cinnamon Rolls Tips:

  • The cinnamon roll dough can be mixed by hand or in a stand mixer. It is definitely easier to blend in a stand mixer with a paddle attachment.
  • I like to rise my rolls in the oven. To do this, preheat the oven to 175-200º F. Turn the oven off. Cover the rolls loosely with plastic wrap and put them in the oven to rise.

I have 11 different fun flavors of cinnamon rolls. Check out these popular Gluten-Free Cinnamon Roll Recipes.

Step-By-Step Photos and Directions:

Photos of steps 1 and 3 making the nutella rolls.

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 if you use a stand mixer with a paddle attachment. Mix on medium speed, then add the dry ingredients slowly.

🔑 Sandi says: You only get one good rise from gluten free dough. I highly advise making, shaping, and cutting out the rolls before your rise.

Photos of steps 4 and 5 making the Nutella rolls.

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.

Photos of steps 6 and 7 making the Nutella rolls.

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.

Using string to cut the nutella rolls from the log.

Step 8: Take a piece of thread or unflavored dental floss and slide it under the log. Take each end and twist them away from the center. This cuts 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.

A photo of the rolls after rising.

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:

Why didn’t the Nutella rolls rise?

If your rolls didn’t rise, here are things to check. Was your yeast expired? Did you use a flour blend that works with yeast? Here is a good list of flour blends that work with yeast.

My dough is too sticky.

If your dough is sticky, you didn’t use one of the flour blends I tested, and you need to add more flour. I give specific directions for both Steve’s GF Bread Flour and Cup4Cup. I haven’t tested other blends.

Baked Nutella rolls on a wire cooling rack.

More Gluten Free Cinnamon Roll Flavors:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A close up of the baked gluten free nutella cinnamon rolls in a pan.

Fluffy Gluten Free Nutella Cinnamon Rolls

Sandi Gaertner
Incredible gluten free Nutella cinnamon rolls. You get the flavor or Nutella and cinnamon in every fluffy bite! There is a dairy-free and nut-free option as well.
5 from 1 vote
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 18 minutes
Total Time 1 hour 8 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 rolls
Calories 344 kcal

Ingredients
  

Rolls

  • 2 ½ teaspoons quick rise yeast Or 1 packet
  • 3 ½ cups Authentic Foods Steve's GF Bread Blend * See Notes below for Cup4Cup measurements.
  • 3 tablespoons cane sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 3 tablespoons light oil Canola, avocado, or another light oil.
  • 1 ¾ cups milk or non-dairy milk

Filling

  • 1 tablespoon ground cinnamon
  • 10 ounces Nutella Or another hazelnut spread

Icing

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • ¾ cup powdered sugar Add more for thicker icing.

Instructions
 

Rolls

  • Combine the flour, sugar, salt, and rapid yeast in a large mixing bowl. Use a wire whisk to blend them together.
  • In a smaller bowl, add the milk, eggs, and oil. Whisk for 20 seconds.
  • Pour the wet ingredients into the dry ingredients. Mix into dough.
  • Note: If you use a stand mixer with a paddle attachment, add the wet ingredients to the bowl. Mix on medium speed, then add the dry ingredients slowly.
  • 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 Steve's flour blend, sprinkle flour on the silicone mat to prevent sticking.
  • Sprinkle the dough with ground cinnamon. You can add as much or as little cinnamon as you like. Just so you know, making the cinnamon too thick will affect how the Nutella sticks to the dough.
  • 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.
  • 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.
  • Slide a piece of thread or unflavored dental floss under the log. Take each end and twist them away from the center. This cuts a roll off the dough log.
    Using string to cut the nutella rolls from the log.
  • Line a 9×13 pan with parchment paper. Trust me, you want to do this. Hot Nutella will dry hard, making the pan more difficult to clean.
  • I like to rise my rolls in the oven. To do this, preheat the oven to 175-200º F. Turn the oven off. Cover the rolls loosely with plastic wrap and put them in the oven to rise. Cover the pan loosely with plastic wrap and let the rolls rise until they have doubled in size.
  • Remove the pan from the oven and remove the plastic wrap. 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.
  • 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.

Icing

  • Add the icing ingredients to a stand mixer or large mixing bowl (using an electric mixer.) Whip for 30-45 seconds until you have a fluffy icing. Spread on cooled rolls.

Notes

*I only tested this recipe with one gluten free flour blend, Authentic Foods Steve’s GF Bread Blend. I didn’t test Cup4Cup or any other flour blend in this Nutella Roll recipe, but I did test it in my plain Gluten Free Cinnamon Rolls recipe. Make that recipe with the proportions of ingredients and not the recipe above if you use a flour blend that is not Steve’s Bread Blend!! All you have to do is swap the brown sugar cinnamon filling for Nutella and the ground cinnamon sprinkle! NOTE: It is important to use that Cup4Cup adaptation to avoid getting too wet of a batter.
  1. If you use another flour blend, it is critical to use a flour blend that works with yeast. Many 1:1 blends do not work with yeast. 
  2. Store leftover rolls in an airtight container in the refrigerator. They will keep fresh for up to 4 days. I prefer storing them in a freezer bag in the freezer if they won’t be finished within 3-4 days.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1rollCalories: 344kcalCarbohydrates: 46gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 36mgSodium: 142mgPotassium: 167mgFiber: 5gSugar: 22gVitamin A: 311IUVitamin C: 2mgCalcium: 102mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 1 vote (1 rating without comment)

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