Cinnamon Bread Rolls & Homemade »Nutella« (vegan)

reading time: 4 min

Oh, sweet childhood memories! 

This is the first time i made these cinnamon bread rolls - they are basically soft, sweet buns, sort of like milk rolls but with cinnamon flavour. They are perfect for a sleepy Sunday breakfast, as part of an Easter or Ostara brunch, or to bring along with you to school, work, university, kindergarten even, as they are very child-friendly. And did I mention? So soft and good!


Preparation time: 1 hour 30 mins
Main ingredients: flour, cinnamon, margarine
difficulty level: easy
makes: 10-15 bread rolls
suitable for: vegan, dairy-free, wheat-free, nut-free


1 package (7 g) dry yeast
300 ml soy milk, luke warm
50 g agave or maple syrup OR raw cane sugar
50 g margarine
500 g spelt flour (or wheat flour, type 1050)
1/2 tsp sea salt
5 tsp cinnamon powder


In a large mixing bowl, combine flour, yeast, salt and cinnamon powder. Add the soy milk and the margarine and knead by hand for 1 or 2 minutes. Add your sweetener (I'm using raw cane sugar), and knead for another 10 minutes - yes, ten minutes. Stop kneading when the dough doesn't stick to your hands any more. 

Cover the dough with a kitchen towel and set aside in a warm place for about 45 minutes. 

In the meantime, go ahead and make your Nutella spread! (recipe below)

After 45 minutes, your dough should have risen and doubled or tripled in size. Once again knead thoroughly, form into rolls and place on one or two baking trays lined with parchment.

Preheat oven to 200°C / 390 °F.

Allow the dough to rise for another 10 minutes, then place the baking tray(s) into the preheated oven and bake at 160°C / 320 °F for 15 minutes. 

Allow to cool and enjoy!

These cute bread rolls fit perfectly into your bag as a breakfast snack, they fill you up well and don't make a mess. Yay! Personally, I think you could eat them just on their own. But of course, spreading them with homemade vegan "Nutella" is pretty much heaven on earth, so definitely try that as well ;)

- Omit the cinnamon for plain milk rolls.
- Replace the cinnamon with chocolate drops or raisins for raisin or chocolate rolls (the raisins can be added to the dough mixture along with the other ingredients; however, add the chocolate drops AFTER the dough has been kneaded).
- You can easily use this recipe to make a braided yeast bun, or turn it into the crust for a fruit tart or a crumble cake.


Preparation time: 10 mins
Main ingredients: dates, cacao powder, coconut oil
difficulty level: easy
makes: 1 jam jar (and a bit more)
suitable for: vegan, dairy-free, gluten-free, nut-free, sugar-free, raw


250g destoned fresh dates (such as Medjool or Deglet Nour) *
50g unsweetened cacao powder
100ml water
50ml coconut oil, melted (for an oil-free version, sub for soy or almond milk)
1/2 - 1 tsp vanilla powder
pinch of salt


* If you're using dried dates instead of fresh ones, make sure to soak them in warm water for half an hour to an hour beforehand. 

Now simply blend your dates, water and coconut oil using an immersion blender, a normal blender or a food processor. Then add the cacao powder, vanilla and a pinch of salt, and blend some more. That's it!
Most Nutella copycat recipes use a hazelnut base, but this vegan "Nutella" is incredibly soft, creamy and chocolaty. It is completely free from nuts, which I love because it doesn't make the chocolate spread too oily and heavy.

Store in the fridge for up to a week. The coconut oil will cause the spread to firm up a bit. Simply let it sit at room temperature before serving if you prefer it to be soft.

Happy Sunday, folks!