Bella McKenzie

Chocolatey Hazelnut Sticky Buns

by Bella McKenzie on August 26th, 2013

I have been so excited about the feedback and inspiration that the sticky buns have generated that I decided that we need one more take at these... something hazelnut - something chocolatey.

Comments fron Instagram and Facebook have been streaming in letting me know that you all are LOVING these sweet treats, and that is fantastic - I love knowing what YOU love!

By the way, if you have not "liked" Sweet n' Savory Life on Facebook, check me out over there! It's a good way to keep in touch as I provide you with recipe updates.

We can even chat some if you have questions or comments.


Taking a look at the kitchen forecast for next month, I am going to begin a whole month of delicious savory dishes to balance out our sweet teeth a bit (I know, I know), but I promise it will be delicious, taste bud teasing, and a lot of fun.

We have gluten free vegan pizza coming up, tofu scrambles, and other yummy recipes that I am excited about sharing.

Until then, here is another sticky bun for you, using the Bob's Red Mill products, as we have been doing all month. A completely satisfying product.

Chocolatey hazelnut sticky buns.

I know. Sounds phenomenal right?

Look at them...

With all of the craze about Nutella and that hazelnut-chocolate goodness, I thought I would share with you a gluten free and vegan sticky bun that uses both ingredients!

I say chocolate (or carob) and hazelnut belong together now - I am a believer!

I have sub'ed out the chocolate for carob, which tastes the same essentially. Feel free to do what you want with these.

They are so rich and decadent - Just flawless gluten free goodness.


Dough 3/4 c Bob's Red Mill (BRM) white rice flour 1/2 c BRM brown rice flour 1 cup BRM potato starch 3/4 c BRM tapioca starch 2 1/2 tsp guar gum 1 tbsp ground cinnamon 1/2 tsp sea salt

1 tbsp active dry yeast + 1/2 tbsp cane sugar + 1/4 c warm water (allow to sit for 10 minutes)

3/4 c warm dairy-free milk + 1 tsp apple cider vinegar 1/4 c + 1 1/2 tbsp brown sugar 1/3 c shortening, melted 1/4 c vegan butter, melted (I use Earth Balance) 1/4 c + 2 tbsp plain dairy free yogurt 1 tsp pure vanilla extract

Filling 1/2 c sweetened carob chips, semi-melted 3 cane sugar (or light or dark brown sugar) 3 tbsp vegan butter, melted 1 tsp ground cinnamon

Chocolatey Hazelnut Glaze 1/2 c vegan butter 1/2 c cane sugar 1/4 c dairy-free milk 2-3 tbsp Bob's Red Mill carob powder 2 tbsp pure maple syrup 1/2 tsp ground cinnamon 1/2 c hazelnut pieces

Yields 12 serving sized sticky buns.


For the directions, please see my other post on ---> Caramel Pecan Sticky Buns <---

Enjoy these, and let me know what you think! As I said, I love receiving comments because it keeps me knowing your thoughts, and what you like.


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One Response to “Chocolatey Hazelnut Sticky Buns”

  1. Bella says:

    For a correction that a reader informed me of, the filling should have: 3 Tbsp cane sugar (or light or dark brown sugar) as a correction to the above :) Happy baking!


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