Vegan Nutella Cinnamon Rolls

This recipe for Vegan Chocolate Hazelnut Nutella Cinnamon Rolls is sponsored by So Delicious Dairy Free. All thoughts and opinions are entirely my own.

Vegan Chocolate Hazelnut Nutella Cinnamon Rolls with So Delicious Creamer Glaze Soft Easy Simple

Cinnamon rolls. Cinnamon buns. Whatever you want to call them! How about moist, fluffy, sweet, drool-worthy little breakfast desserts? I mean, whoever allowed something so decadent to pass as a breakfast food is my true hero in life.

Vegan Chocolate Hazelnut Nutella Cinnamon Rolls with So Delicious Creamer Glaze Soft Easy Simple

This recipe for Vegan Chocolate Hazelnut Cinnamon Rolls is sponsored by So Delicious Dairy Free, a brand we absolutely looooove. We use their coconut milk creamer for our coffees every morning. We also have an almond ricotta cheese recipe that uses a few tablespoons of their unsweetened coconut yogurt.

Vegan Chocolate Hazelnut Nutella Cinnamon Rolls with So Delicious Creamer Glaze Soft Creamy Easy Simple

These Vegan Cinnamon Rolls take breakfast #GOALS to a whole new level because they are stuffed with a creamy, chocolate hazelnut spread. We then topped them with a smooth, sweet, sugar glaze – yaaasss ?!!

To eat cinnamon rolls, I like to peel and eat each outer layer because we all know the BEST part of a cinnamon roll is the soft, juicy, extra cinnamon-sugar-sweet, center. Matt just takes a huge bite out of the roll like it’s some kind of donut – uhhhh ?. Unwinding each soft layer is the way to go, my friends.

Cinnamon rolls might seem a little involved because you have to let the dough rise twice, BUT I promise you it’s actually pretty easy. Also, making the Vegan Chocolate Hazelnut spread while the dough rises is so simple and fun. It’s a real treat compared to original cinnamon.

Vegan Chocolate Hazelnut Nutella Cinnamon Rolls with So Delicious Creamer Glaze Soft Easy Simple

I used instant yeast and proofed it for about 10 minutes in warm water. If your yeast doesn’t foam up then you probably got a bad batch or the water either wasn’t warm enough or maybe too hot. Don’t be intimated though! I never measure the temperature of my water and the yeast always comes out fine. I usually mix together water from the hot and cold taps until it feels like lukewarm bath water.

Vegan Chocolate Hazelnut Nutella Cinnamon Rolls with So Delicious Creamer Glaze Soft Easy Simple

To make the dough, we used So Delicious French Vanilla Dairy Free Creamer which is a sweetened creamer. This way, the dough was wonderfully sweet and had a tad of vanilla flavor without us adding any extra sugar to it. We also used the creamer for the glaze – DELICIOUS!

4.67 from 3 votes
Vegan Chocolate Hazelnut Cinnamon Rolls

Decadent, sweet, moist, fluffy, breakfast desserts. Plant-based ingredients and smothered in a creamy glaze.

Course: Breakfast
Cuisine: Vegan
Servings: 12 cinnamon rolls
Calories per Serving: 331 kcal
Chocolate Hazelnut Filling
Vegan Icing
Additional Ingredients
  • 3 tablespoons coconut sugar
  • 3 tablespoons ground cinnamon
To make dough
  1. Mix to dissolve 1 teaspoon sugar in warm water. Add one packet instant dry yeast and stir. Set aside for 10 minutes to activate. The yeast mixture should foam up (see photos and information in post).

  2. Pro tip: Warm So Delicious French Vanilla Dairy Free Creamer in a small pot on the stove on low heat or in a microwave for a few seconds before adding to mixture. This way, the coconut oil won't harden when mixed together.

  3. Separate 1/4 cup of the flour and set aside. Combine the rest of the dough ingredients - 2+3/4 cup flour, salt, melted coconut oil, warmed So Delicious French Vanilla Dairy Free Creamer, and activated yeast, in a large mixing bowl.  If the mixture is too sticky, slowly add the 1/4 cup flour, one tablespoon at a time, until you get the right consistency.

  4. Once combined, knead dough with hands for about 5 minutes - until smooth and elastic. Place dough into a large greased bowl, cover, and let rise until double in size (about one hour).

To make chocolate hazelnut filling
  1. Meanwhile, measure hazelnuts onto a baking sheet and roast in oven (or toaster oven) at 400F for about 8 minutes. Keep an eye on them so they don't burn. Set aside to cool slightly. Remove hazelnut skin by rolling them within a napkin or between your fingers - it doesn't have to be perfect.

  2. In a double boiler, melt the dark chocolate bar. Our method is to place a large stainless steel bowl over a small pot of boiling water. We add the chocolate to the bowl and stir until melted (about 2 minutes).

  3. Add roasted hazelnuts, melted chocolate, melted coconut oil, and So Delicious French Vanilla Dairy Free Creamer to food processor. Process on high until creamy and smooth.

To make cinnamon rolls
  1. Once dough has doubled in size, sprinkle some flour onto a clean countertop. Use a rolling pin to flatten the dough into a large rectangle shape. 

  2. Then, spread chocolate hazelnut filling all over the flattened dough. Sprinkle coconut sugar and cinnamon on top of the filling. 

  3. Roll the dough over the filling to form a long log. When you reach the end of the log, moisten the bare edge with water and pinch to seal the seam. 

  4. Use a sharp knife to cut the dough into equal sized pieces, trying not to squish it too much. You may want to discard the ends of the roll since there's usually not much filling there.

  5. Place cinnamon roll pieces into a greased 13x9-inch baking pan, spacing them apart slightly. Cover and let rise until doubled again (about 30-40 minutes). 

  6. When the rolls have doubled in size, bake them in a preheated 350°F/180°C oven for 25-30 minutes. Cool slightly before glazing.

To make vegan glaze
  1. Combine 1 cup powdered sugar and 3 tablespoons So Delicious French Vanilla Dairy Free Creamer in a bowl. Whisk until combined and creamy.

  2. Pour glaze evenly on top of baked cinnamon rolls. Serve warm.

Recipe Notes

This recipe for Vegan Chocolate Hazelnut Nutella Cinnamon Rolls is sponsored by So Delicious Dairy Free. All thoughts and opinions are entirely my own.

July 6, 2017



  1. Reply

    Juli Dahl-James

    July 16, 2017

    Awesome Post! I want to reach through the screen and eat these cinnamon rolls! I love that you added chocolate and hazelnut. I am going to make these for my family!

  2. Reply

    Strength and Sunshine

    July 17, 2017

    Cinnamon buns are the best!!! I love the hazelnut flavor with them…how yummy!

  3. Reply


    July 17, 2017

    What a terrific recipe! They look moist, yet fluffy, and that hazelnut filling is such a great twist on the classic cinnamon roll.

  4. Reply

    Linda from Veganosity

    July 17, 2017

    Holy cow, I’m going to have to wipe up the drool on my keyboard now. I want the entire batch!

  5. Reply

    Melissa - Vegan Huggs

    July 17, 2017

    Oh my! These just look and sound divine! LOVE the hazelnut filling 🙂

  6. Reply


    July 18, 2017

    Oh my goodness! this looks delicious and mouthwatering. Love the idea of including hazelnut.

  7. Reply

    Marla Singer

    October 13, 2017

    5 stars
    Just made these today. They are absolutely delicious! I did have a homemade hazelnut butter I made this week and just added melted chocolate, almond milk and a bit of coconut oil. I omitted the creamer completely and just added 2 tbsp sugar to the milk while it was warming up w the coconut oil so it would dissolve. Will definitely make it again with the creamer. Thanks for an amazing recipe ?

    • Reply


      October 16, 2017

      Woohoo! That’s awesome, Marla! I’m so happy you liked the recipe 🙂

  8. Reply


    December 14, 2017

    5 stars
    We are newly vegans, but have been vegetarians for over 20 years. I feel like I got hit upside the head, I NEVER thought to use the non dairy creamers in my baking. This is a great idea!!! Thank you!! Also, a huge thank you for the hazelnut vegan Nutella recipe.

  9. Reply


    December 31, 2017

    4 stars
    I made these this morning, but I used half whole wheat pastry and half AP flour. It was a little dry, but for me it was still good, Any suggestions for keeping it less flaky.

  10. Reply


    December 23, 2019

    quick question!!! Can I make these and put them in the fridge over night and then bake then 24 hours later??? What do you think?


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