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Mini vegan hazelnut rolls

This sweet yeast cake with a delicious hazelnut filling is a practical and excellent little snack.



  • 500 g semi-white flour
  • 7 g dry yeast
  • 30 g coconut sugar
  • 25 g coconut oil
  • 260 g almond milk

Hazelnut filling

  • 350 g ground hazelnuts
  • 60 g coconut sugar
  • 180 ml almond milk



  • In a bowl, mix flour, yeast, salt and coconut sugar.
  • Add melted coconut oil and luke warm (not hot) plant based milk.
  • Slowly mix ingredients with a wooden spatula from the middle outwards, then knead well with your hands to get a soft dough.
  • Cover the dough and let it rest in a warm place for at least 30 minutes.

Hazelnut filling

  • Mix ground hazelnuts and coconut sugar and pour over boiling almond milk and mix well together.


  • When the dough is ready, divide it into two equal parts for easier preparation.
  • Roll out half of the dough into a long rectangle on kitchen cloth covered with some flour.
  • Coat dough with half of the hazelnut filling and roll.
  • Stretch the roll a little more and then cut it with a sharp knife (or sewing thread) so that you get about 25 small rolls.
  • Repeat the same procedure with the other half of the dough.
  • Cover the rolls on a baking sheet with a kitchen cloth and leave them to rise for another 15 minutes.
  • Bake in a preheated oven at 180°C for about 15 minutes.
  • Sprinkle with powdered sugar.
  • Keep rolls in a closed container, so they stay soft and fluffy. You can also freeze them, if you want.