Cardamom buns hardly need an introduction on this blog, as I’ve shared several recipes for these before. But the beautiful thing about these fluffy, slightly spiced, and sweet buns is that they are the perfect vessel for a variety of fillings that make them a new gustatory experience every time.

I’ve been re-organizing my pantry the past few weeks and happened to notice I had a bunch of hazelnuts lying around, so decided to make my own vegan Nutella spread. Hazelnuts and chocolate are a magical combination that is hard to deny, whether you live in the United States or Norway.

When I was little, growing up in Norway, my father was a dentist and forbade us to have any type of sweet chocolate spread in the house, much to my chagrin as all my other friends had that special container in the cupboard.

Regular Nutella spread has dairy (milk) in it, but it’s super easy to make your own. Simply roast some raw hazelnuts in the oven for a few minutes, remove the skin, and grind them up in a high-speed blender with some sweetener like maple syrup and a touch of non-dairy milk.

I also like to add a couple of tablespoons of melted refined coconut oil, along with melted dark chocolate and a touch of cocoa powder and vanilla paste as well. The addition of melted chocolate results in a more creamy spread rather than just adding cocoa powder alone. I opted to add both as I feel the cocoa powder contributes a depth of welcome chocolaty flavor.

If you don’t want to go to the bother of making your own Nutella spread, there are now also several vegan store-bought options available, like this one I found in my local health food store earlier this week:

The cardamom buns in today’s recipe are filled with this delicious chocolate-hazelnut spread plus some additional chopped hazelnuts for texture and crunch. If you feel like being extra decadent, you can also add a little extra chopped chocolate over the hazelnut spread before rolling up the dough.

My bun recipe is the same as always, my favorite for any type of cardamom or cinnamon bun as it is simply fool-proof and always produces the most amazing dough.

My husband couldn’t stop munching on these when I pulled them out of the oven, and once again- cursed me for making these delectable baked treats he couldn’t resist when he’s trying to be good. Ha! So much for being married to a Nordic food blogger 🙂

When the colder, darker nights of the fall set in, there’s nothing like crawling up on the couch under a cozy blanket, with a Nutella cardamom bun and a hot cup of your favorite beverage.

Indulge in a small piece of heaven and try these out!!

Nutella Cardamom Buns

Makes about 18-20 buns

For the buns:

5 ½ cups (900 grams) all-purpose flour
¾ cups (150 grams) granulated sugar
1 packet (2 ¼ teaspoon) active dry yeast
1 teaspoon ground cardamom
½ teaspoon salt
2 cups (5 dl) non-dairy milk like soy, almond or cashew milk
3 tablespoons Just Eggs (can be omitted)
5 ¼ oz (150 grams) non-dairy butter, cold and diced

Filling:
1 recipe Nutella spread
⅔ cups (90 grams) chopped hazelnuts

Vegan butter and/or non-dairy milk for brushing the top of the buns

• For the Nutella spread:

2 cups (160 grams) raw, whole hazelnuts
2 tablespoons refined coconut oil, melted
1 tablespoon cocoa powder
Pinch of salt
¼ cup (70 ml) maple syrup
2-3 tablespoons non-dairy milk
1 cup (170 grams) bittersweet or semisweet vegan chocolate chips, melted

Preheat the oven to 350℉ (175℃).

Place the hazelnuts on a sheet tray and roast in the oven for about 10-12 minutes.

Remove from the oven and let cool for just a few minutes before removing the skins using a dish towel.

If there is some skin left on the nuts, not to worry, it doesn’t have to be perfect but removing the skin helps churn the hazelnuts to a smoother consistency.

Add the hazelnuts to a high-speed blender or food processor with the coconut oil and blend for about 4-5 minutes until a nut butter consistency forms.

Meanwhile, melt the chocolate chips in a double boiler.

Add in the cocoa powder, salt, maple syrup and non-dairy milk to the hazelnut mixture and process for a few seconds until combined. Slowly drizzle in the melted chocolate and process until you have a smooth consistency. Set aside until ready to use.

To make the buns:

Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes. Add in the diced butter and knead for another 10 minutes until the dough releases from the edges of the bowl and is smooth and firm.

Cover with plastic wrap or a clean kitchen towel and rest until doubled in size, about 1 ½ hours.

Preheat the oven to 440℉ (220℃). Line two baking sheets with parchment paper and set aside.

Tilt the risen dough onto a clean work surface dusted with flour, and roll out the dough with a rolling pin until you have a rectangle of about 24×20 inches (60x50cm).

Spread the Nutella filling on the surface evenly and sprinkle with the chopped hazelnuts.

Starting from the bottom, roll the dough up tightly until you have a nice, tight link and cut it into about 18 pieces.

Place the buns on the prepared baking sheet, brush with a little of the non-dairy milk and/or melted vegan butter, and sprinkle additional chopped hazelnuts if desired.

Bake in the middle of the oven, one tray at a time, for about 12-13 minutes until golden on top. Let cool on a rack for just a couple of minutes before diving in!

Nutella Cardamom Buns

These fluffy cardamom buns get even more irresistible when filled with a rich, homemade nutella spread and sprinkled with extra hazelnuts. Nordic comfort food at its best!

Print Pin Rate

Course: Dessert

Cuisine: Norwegian

Servings: 18 pieces

Author: Sunny Gandara | Arctic Grub

Ingredients

For the buns:

• 5 ½ cups (900 grams) all-purpose flour
• ¾ cups (150 grams) granulated sugar
• 1 packet 2 ¼ teaspoon active dry yeast
• 1 teaspoon ground cardamom
• ½ teaspoon salt
• 2 cups (5 dl) non-dairy milk like soy, almond or cashew milk
• 3 tablespoons Just Eggs can be omitted
• 5 ¼ oz (150 grams)non-dairy butter, cold and diced

For the filling:

• 1 recipe Nutella spread
• ⅔ cups (90 grams) chopped hazelnuts
• vegan butter and/or non-dairy milk for brushing the top of the buns

For the Nutella Spread:

• 2 cups (160 grams) raw, whole hazelnuts
• 2 tablespoons refined coconut oil melted
• 1 tablespoon cocoa powder
• Pinch of salt
• ¼ cup (70 ml) maple syrup
• 2-3 tablespoons non-dairy milk
• 1 cup (170 grams) bittersweet or semisweet vegan chocolate chips, melted

Instructions

• Preheat the oven to 350℉ (175℃).
• To make the nutella spread:

  Place the hazelnuts on a sheet tray and roast in the oven for about 10-12 minutes. Remove from the oven and let cool for just a few minutes before removing the skins using a dish towel. If there is some skin left on the nuts, not to worry, it doesn’t have to be perfect but removing the skin helps churn the hazelnuts to a smoother consistency.
• Add the hazelnuts to a high-speed blender or food processor with the coconut oil and blend for about 4-5 minutes until a nut butter consistency forms. Meanwhile, melt the chocolate chips in a double boiler.
• Add in the cocoa powder, salt, maple syrup and non-dairy milk to the hazelnut mixture and process for a few seconds until combined. Slowly drizzle in the melted chocolate and process until you have a smooth consistency. Set aside until ready to use.

To make the buns:

• Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes. Add in the diced butter and knead for another 10 minutes until the dough releases from the edges of the bowl and is smooth and firm.
• Cover with plastic wrap or a clean kitchen towel and rest until doubled in size, about 1 ½ hours.
• Preheat the oven to 440℉ (220℃). Line two baking sheets with parchment paper and set aside.
• Tilt the risen dough onto a clean work surface dusted with flour, and roll out the dough with a rolling pin until you have a rectangle of about 24×20 inches (60x50cm). Spread the Nutella filling on the surface evenly and sprinkle with the chopped hazelnuts. Starting from the bottom, roll the dough up tightly until you have a nice, tight link and cut it into about 18 pieces.
• Place the buns on the prepared baking sheet, brush with a little of the non-dairy milk and/or melted vegan butter, and sprinkle additional chopped hazelnuts if desired.
• Bake in the middle of the oven, one tray at a time, for about 12-13 minutes until golden on top. Let cool on a rack for just a couple of minutes before diving in!