• 1 cup plant-based milk
  • 1/4 cup vegan butter
  • 3 cups self-raising flour, plus extra to dust
  • 2 tbsp caster/coconut sugar
  • A pinch of salt
  • 1 cup Fabalous Hazelnut and Cocoa Spread
  • Chopped hazelnuts


  • Preheat the oven to 160Fan/180*C and grease 10 muffin holes in a tray.
  • Add the milk and 3tbsp butter to a small saucepan and slowly melt the butter, do not let the mix boil. Allow to cool for a few minutes.
  • Stir together the self-raising flour (start with 2 3/4 cups) and sugar with a pinch of salt. Now pour in the milk-butter mix and bring to a rough dough. Add more flour if it is very wet.
  • Tip onto a floured surface and knead for 1 minute to reach a smooth consistency.
  • Roll the dough on a floured surface to about 40cm x 30cm and then cover with 1/2 cup Organic Hazelnut and Cocoa Spread. Spread the chocolate thinly and leave a small gap around the edge.
  • Use the longer edge and roll the dough up into a log and press down lightly to seal in the edge. Trim off the edges and then carefully slice into 10 equal rolls.
  • Place each roll swirl-side up in the muffin tray (one roll per hole). Melt the 1 1/1 tbps vegan butter and brush all over the rolls.
  • Bake for 14-18 minutes, until golden brown and cooked through.
  • Leave for a couple of minutes then remove from the muffin tray. Allow to cool for 30-60 minutes (or enjoy warm) and spread with the extra Fabalous Hazelnut and Cocoa Spread. Top with chopped hazelnuts, if desired.
  • Once cool, store in an airtight container for 1-2 days although they are best eaten the same day. Un-frosted, these buns will last up to 1 month in the freezer, and allow to de-frost before spreading with the Fabalous Hazelnut and Cocoa Spread on top.


Developed by NOURISHING AMY with Fabalous Hazelnut and Cocoa Spread

Fabalous Hazelnut & Cocoa Spread