Nutella & Pecan Swirl Biscuit Buns

By Lorraine Fina Stevenski
July 2, 2011
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Author Notes: Living in the South, I am a big fan of scones and biscuits. I am always thinking of new ways to reinvent biscuit dough, either sweet or savory. Here is a recipe for biscuit buns with Nutella, pecans and mini chocolate chips. The technique is quite the same as making a biscuit. What is a biscuit bun? Simply a sweet biscuit rolled up around a sweet filling. The smooth Nutella filling firms up into a chocolate fudge confection as it bakes. The taste complete with the toasted pecans and mini chocolate chips is quite heavenly.
Lorraine Fina Stevenski

Serves: 12

Biscuit Dough:

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into 8 pieces
  • 1/2 cup half and half, cold
  • 2 teaspoons vanilla extract


  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup mini chocolate chips
  • 1/2 cup Nutella
  • 1/2 cup sugar
  1. 1. Preheat the oven to 375 degrees. Line 2 half sheet pans with parchment paper. 2. MAKE THE BISCUIT DOUGH: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 3. Using a pastry blender, cut in the butter until coarse crumbs form. 4. Make a well in the middle of the flour mixture. Add the half and half and vanilla extract with a wooden spoon or spatula and stir just until dough comes together. 5. Turn the dough out on a lightly floured surface. Gently gather any loose crumbs into the dough mixture and fold over JUST a few turns forming into a ball. 6. Roll the dough into a 1/2" thick rectangle on a lightly floured surface. Use more flour if necessary on the board and your hands to keep dough from sticking. Keep the dough cold! 7. MAKE THE FILLING: In a medium bowl, toss together the pecans and mini chocolate chips. 8. PUT IT ALL TOGETHER: Spread the middle of the dough with the Nutella and sprinkle with the pecan/chocolate chip mixture evenly. Leave the top and bottom of the dough with no filling at least 2 inches from each edge. Roll up in a log, starting from the long side. Pinch the seam to seal in the filling. Roll the log to form an evenly round log shape. With a sharp floured knife, cut the dough into twelve 1-inch thick slices, flatten slightly with the palm of your hand and then dip in sugar. Arrange 6 to each cookie sheet. Bake for 10-15 minutes or until light golden brown. Cool to firm up before serving.

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