Treatment Guide

Chocolatey Hazelnut Sticky Buns

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 from 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.


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

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.

About Bella McKenzie

One comment

  1. 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!


Leave a Reply

Your email address will not be published. Required fields are marked *



Check Also

Mongolian Beef (adapted from P.F. Chang’s)

Mongolian Beef Ingredients: 2 teaspoons vegetable oil 1 teaspoon ginger, minced 1 tablespoon garlic, choped ...

How to Make Delicious Gluten-Free Frosting

Homemade frosting is a delicious and decadent treat that is easy to make.  Great frosting ...

Gluten Free Caramel Corn Recipe

Whether you have kids out Trick or Treating tonight, or you are going to be ...