Nutella Espresso Rolls


When I visited Finland last year, everyone took an afternoon break for “coffee and a bun.” Seriously, everyone. And how am I supposed to say no to buns? Since coffee and a bun is now one of my favorite afternoon treats, and Nutella is one of my favorite life treats, I decided to marry the two into a delicious, fantastic snack. This recipe is my favorite thing I’ve made in quite a while, and I can’t recommend it enough: the dough is very soft and light; the espresso gives the buns a bitter kick; and the Nutella adds the perfect amount of sweetness. 

So let’s get down to business. When making the dough, please measure the flour by weight rather than volume. It’s the most accurate way to get the right dough consistency and ensure the final product is light and fluffy. 

Nutella Espresso Buns
Yields 10
Prep Time
3 hr
Cook Time
20 min
Total Time
3 hr 20 min
Prep Time
3 hr
Cook Time
20 min
Total Time
3 hr 20 min
243 calories
38 g
26 g
8 g
5 g
6 g
70 g
22 g
18 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 243
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 26mg
Sodium 22mg
Total Carbohydrates 38g
Dietary Fiber 2g
Sugars 18g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup milk
  2. 2 tablespoons butter
  3. 1 1/2 teaspoons active dry yeast
  4. 2 teaspoons espresso powder
  5. 3 tablespoons granulated sugar
  6. 1 large egg
  7. 250 grams (2 cups) all-purpose flour
  1. 1/2 cup Nutella
  2. 1/4 cup brown sugar
  3. 1 tsp espresso powder
  1. In a heat-proof bowl, melt the butter in the microwave. Add the milk and yeast and stir together. Let it sit for about 10 minutes, until it starts foaming. That means the yeast is alive and ready to go.
  2. In the bowl of a stand-mixer, add the flour, sugar and espresso powder. Mix everything together, then add the milk-yeast mixture. Add a large egg and knead the dough for about 10 minutes, until soft and tacky. Now this is going to look like there's not enough flour, but trust me, it is. Just cover the bowl and let it sit in a warm place for about 2 hours, until it doubles in size.
  3. After about 2 hours, we'll roll out the dough. Sprinkle a countertop with flour and pour the dough onto the floured surface. Knead briefly, for about 10 seconds, then roll out the dough into an 11x15 inch rectangle. The dough should still be soft, but not sticky anymore.
  4. Now let's add the filling. Spread the Nutella evenly over the surface of the dough rectangle, then sprinkle with the brown sugar and espresso powder as evenly as possible. Roll the dough from the long end, until it forms a 15inch log. Slice the log into 10 equal rolls. Place the rolls in a 10-inch round pan and cover them. Let the rolls rise again in a warm place, for about 30-45 minutes.
  5. Meanwhile, preheat the oven to 375 degrees. Bake the rolls for about 20 minutes, until they turn golden brown and your kitchen smells amazing! Let them cool for about 10 minutes before serving.
  1. Measure the flour by weight, not volume, to ensure the best consistency for the dough.
Adapted from A Pastry Affair
Adapted from A Pastry Affair
A Kitchen Odyssey