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 fron 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 tbsp 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.


Nick said...

Wow. These look amazing. I'd probably have to go sugar-free for a month after eating one but hey! it'd be totally worth it!

Here is a breakfast-y sort of roll/bun thing a little more on the salty side, for your consideration. Tell me what you think!

Bella M. said...

Hey there Nick! Thank you so much. I really appreciate that. And yeah, although I post a lot of tasty treats, there is NO way I can eat them all. Thank you for the link to your blog! You all did some great work on those rolls :) Keep in touch ~Bella

Reva said...

These look so good. Drooling at all of the yummy pics. I love this blog!

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