Vegan nutella scrolls

Recently I shared some strawberry scrolls on instagram, and they were a hit- so I decided I needed to update the blog with a detailed recipe on vegan Nutella scrolls because this is one of those recipes where visuals is totally important. Perhaps like you, I put off making yeasted bread because I assumed it was difficult. Its not! Time consuming? Yes. But so easy, and so worth the effort.

You can use any type of spread as the flavour here, but I am using our vegan Nutella recipe that you can find here. In fact, you will find 2 recipes (one healthy, one that tastes like the real thing) and both are appropriate for these homemade easy vegan Nutella scrolls .

How to make these vegan Nutella scrolls

Step 1. Make the dough. 

Its pretty simple: dump, mix and kneed. You will want to take note of a couple things, though.

  • Since you’re working with yeast, it is very important that all of your ingredients are room temperature. If you’re milk is still in the fridge, warm it on the stove until its about body temperature.
  • Yeast and salt are not friends (with salt being the ultimate anti-microbial), so ensure they do not touch until it is time to mix. I like to add the flour to my bowl, dig a hole and hide the salt in there before adding all of the other ingredients.

Once you’ve mixed the dough, turn onto a lightly floured bench and kneed for 8-10 minutes. If you have a machine with a dough hook you can absolutely use that but, for me, part of the joy of this recipe is working with dough. Its totally therapeutic, and the more you work with dough the better friends you become.

Once your dough has become smooth and feels elastic, it is ready to prove. Place the dough ball in a lightly oiled bowl, cover, and leave it in a warm spot for 1 hour or until it has doubled in size. This is where the recipe becomes time consuming, but if you want the perfect homemade easy vegan Nutella scrolls, its very necessary.

dough after being needed.

Step 2 Prove

After an hour, your dough should have doubled in size, and look like this (below).

If your dough has not risen, it could be a number of things that went wrong but most likely it will be because a) your yeast is old/inactive, or b) it is too cold and you should find/create a warmer spot. Do NOT leave it in a spot that it too warm, however, like next to an open fire as this will kill the yeast.

Dough after first proof

Step 3. Roll and fill

Turn dough onto a lightly floured bench and roll out into a large rectangle. This will take some effort, as you are working with an elastic dough but its important to take time to get it about 1/2 cm (1/4 inch) thick. Make the rectangle as uniform as possible.

Next, spread Nutella over the surface of the rectangle leaving a 1cm border without spread on it.

Now you are ready to roll the dough and cut it into rounds. Starting from the long edge, roll the dough into a tight log.

Step 4. Cut and prove in a second time

This recipe makes 9 scrolls, so i recommend measuring your log and dividing the length into 9 portions. I use a sharp knife to make small marks where I want each cut to be. Ensure you have a prepared tin set aside (either non stick, or greased)- A 20cm (8 inch) is perfect.

Once you have marked out the 9 portions it is time to cut. The easiest and best way is with dental floss. Take a piece of floss and slide it under the log where you are to make the first cut. Bring the floss over the top of the log, crossing it over (see image) then pull tightly to create your first round. Place into teh prepared tin, and repeat until all 9 rounds have been cut.

Scrolls ready for second proof

Step 5. Prove a second time

Leave the scrolls to prove a second time (covered, in a warm spot), for 30 minutes. Once the scrolls have doubled in size, preheat the oven to 180 C (350F). Place the scrolls in a hot oven and bake for 20 minutes, or until lightly golden top top.

Serving your freshly baked scrolls

Allow the baked scrolls to cool for 5 minutes before removing from the pan. Brush the top with a little apricot jam, add top with extra Nutella (optional). They are BEST when enjoyed warm and on the day of baking, but you can store them in an airtight container once they have completely cooled for 2-3 days.

Homemade vegan nutella scrolls

We hope you love our homemade easy vegan Nutella scrolls with vegan Nutella as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.

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Vegan Nutella scrolls

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  • Author: Jade Woodd


An delicious yeasted scroll filled with homemade vegan nutella- they are delicious and so easy, and a great snack to impress guests with. These scrolls are fluffy, light and filled with a creamy and decadent Nutella filling.



Scroll ingredients

  • 3 cups (375g) plain flour
  • 2 1/2 tsp (10g) dry yeast
  • 2/3 cup (165mL) soy milk, at room temperature
  • 1/3 cup (85mL) coconut yoghurt
  • 2 tsp (10ml) vanilla
  • 2 Tbsp (30g) sugar
  • 1 Tbsp (15ml) oil
  • 1/4 tsp salt

1/2 batch Nutella filling

Icing ingredients?


Make the dough

  1. Add all the scroll ingredients to a mixing bowl (being careful to not let the salt and yeast tough until its time to mix) and combine using a wooden spoon. Once a rough dough has formed turn on to a lightly floured bench and kneed for 6-8 minutes or until smooth and elastic. You can use a dough hook if you have one, but I prefer using my hards here. Once the dough is smooth and feels elastic place in a oiled bowl and cover with a tea towel. Leave in a warm spot for 1 hour, or until dough has risen.
  2. While the dough rises, DO NUTELLA. Grease a 8 inch square tin (or similar) and set aside.
  3. For the filling- Turn risen dough onto a lightly floured bench and roll out to a thin rectangle. Spread Nutella over the dough, leaving a 1 cm border. Spread the Nutella mixture on top. Starting from the long edge, roll dough into a tight log. Cut into 9 rounds* and place in your prepared tray. Leave scroll in a warm spot for a further 30 minutes.
  4. Preheat the oven to 170 C, then bake for 25-30 minutes or until golden brown. Remove from oven, and brush the tops with extra Nutella.
  5. For the icing- Allow scrolls to cool for a few minutes. Whisk together icing ingredients in a small bowl, until smooth. Pour over hot scroll, and enjoy immediately.
    Notes; *Scrolls will keep in the fridge, in an air tight container, for 3 days. * The easiest way to create neat rounds is to use detail floss to cut then. Take a strand of floss and place it under the log. Cross the floss on the top side of the log and pull. Repeat until all scrolls have been cut.

    1. Hi Sara. Yes, it can. You could do the first rise and then cut them into the 9 scrolls and from there leave in the fridge overnight to slowly rise. Just be sure to cover them so they don’t dry out- a damp tea towel (over etc tin, not touching the scrolls), or plastic wrap will do perfectly. Happy baking.

  1. Is dry yeast considered Active yeast? (Or instant yeast).
    Can we replace the yogurt for something else (ie vegan butter?)?

    1. I used active, refridgerated yeast. Dry yeast canbe used, however you will need to follow the packet instructions for the yeast: dry yeast usually needs to be dissolved in water before adding to a recipe.

      I think yoghurt could be exchanged for either olive oil or melted butter, though I’ve not tried it. Just be sure to use all ingredients at room temp. If using melted butter, make sure you let it cool down before adding to the dough.

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