Vegan nut rolls

Vegan nut rolls

Total: 1 hr 50 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 434 kcal
, Fat: 22 g
, Carbohydrate: 51 g
, Protein: 7 g

I serve these sweet nut rolls for Sunday brunch with the family and they always go down very well. These vegan nut rolls taste best straight from the oven while they're still fairly warm. If you want to add variety to the classic nut roll recipe, you can also mix some chopped pistachios or dark chocolate chunks in with the filling.


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

460 g spelt flour
1 pinch salt
60 g sugar
½ cube yeast (approx. 20 g), crumbled
2 ¼ dl oat drink
60 g vegan butter, soft


120 g vegan butter
100 g sugar
60 g ground hazelnuts
1 tsp cinnamon

To bake

1 tbsp maple syrup
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the oat milk and vegan butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.


Beat the vegan butter, sugar, hazelnuts and cinnamon. On a lightly floured surface, roll out the dough into a rectangle (approx. 30 × 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into 10 slices approx. 4 cm thick using a bread knife. Make a hole in the centre of each using the end of a wooden spoon. Transfer to a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 15 mins.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, brush with maple syrup while still warm, leave to cool on a rack.

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