From Selma’s Table: Nutella Espresso Sticky Buns for Fiesta Friday #100

I am super excited today as we are starting to celebrate the two-week long Fiesta Friday #100! Please do link up your yummy treats as I am so excited to devour them! I am sure the others, too! πŸ˜€ Don’t forget to link up to Fiesta Friday #100, Angie and our co-hosts – Aunt Juju, Ginger, Molly and Suzanne.

Angie, I am borrowing your beautiful festive photo! πŸ˜€ Thanks! xx


To all my Fiesta Friday Family, 100 parties? Wow!Β Cheers to more parties and finding new family!


I couldn’t contain my excitement that I actually made something especially for FF #100 even before Angie announced the two weeks celebration!Β Well, I planned ahead when I heard rumors about the two weeks. This girl gotta make sure that she brings something special, you know.

Special in a way that this could make us remember The Sparkling Diva – Selma.

We all know that Selma had inspired all of us in some ways and she had always been an amazing woman. So for this FF #100 celebration, I decided that I wanted to bring something from Selma’s Table as I want something of her to be a part of this celebration… and I know you, too. πŸ™‚

Nutella Espresso Sticky Buns - TNSCC 2

I’ve scheduled the baking of this recipe a month ago, but somehow, I always ended up missing some ingredients – three times! And let me tell yah – I failed twice! I suspected that I overkneaded the dough (electric mixer + my chubby hands = over kneading).

The first attempt was Thursday night: Since they didn’t turn brown like Selma’s, I let them stay too long inside the oven. The result? Burnt bottom and the baked sticky buns were hard as rocks that if I throw them to you, you’re dead! πŸ˜›

The second attempt was Friday morning: I let them stay for additional 10 minutes inside the oven as I was waiting for them to brown, but still didn’t. I took them out, but became tough after 5 hours. Still edible, though. You just have to warm them to soften.

The third and final attempt was Saturday morning: This time, I kneaded the dough only by hands. Still, the sticky buns didn’t brown, but I took them out anyway. I loved the texture this time. I was wondering why mine didn’t brown, but later on, I didn’t care! The most important thing is I made everything right and I’ve made a very delicious sticky buns.

So yeah, that’s three days in a row! It was indeed crazy not having the same look as Selma’s, but at the end of the day, who cares if they brown or not?

Now, let me tell you what to expect of these sticky buns:

The dough contains espresso powder which makes it extraordinary. The smell of the dough alone would make you wanna eat them. But no, you silly, learn to wait!

The filling: chocolate with 90% cocoa, brown sugar-espresso mix and Nutella. I know what you’re thinking – you’d want to lie down over that divine filling and roll yourself.

The sliced sticky buns is topped with toasted and chopped hazelnuts, brown sugar-espresso mix and then baked.

Don't you just love those espresso specks?
Don’t you just love those espresso specks?

Now, you can stop at that point or imagine those warm sticky buns with cream cheese frosting. If you think that you can forget about your imagination, then do not proceed. But if you think that you’d have a nightmare if you don’t follow your tummy’s desire, then go ahead and make your frosting!

Warning: You might eat two or three sticky buns right way… just like what I did! πŸ˜€ The sticky buns are insanely delicious. Do you want me to repeat that I ate two immediately and other one after an hour?

Nutella Espresso Sticky Buns - TNSCC 5

Nutella Espresso Sticky Buns

  • Difficulty: Intermediate
  • Print


For the dough:

  • 60 g butter, melted
  • 1 large egg, lightly beaten
  • 3 tsp white sugar
  • 2 tsp espresso powder
  • 250 g all-purpose flour
  • 6 g instant yeast
  • 100 ml lukewarm milk
  • 50 ml lukewarm water

For the filling

  • 2 tsp brown sugar
  • 1 tsp espresso powder
  • 1/2 cup Nutella
  • 2 tbsp chocolate (90% cocoa), chopped
  • Hazelnuts, roasted and choppped

For the topping:

  • 3 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


For the dough:

  1. In a small heatproof bowl, place your butter and microwave for few seconds just until melted. Allow to cool a little.
  2. Add the lightly beaten egg and mix. Add in sugar and espresso and mix until blended. Set aside.
  3. In another large bowl, combine flour and instant yeast. Mix well and make a well.
  4. Pour in your lukewarm milk and water. Then add the previous mixture (with butter, egg, sugar and espresso powder). Mix using a wooden spoon.
  5. Once all is blended well, take your dough and knead using your clean hands by holding the dough like a ball and pulling the ends of the dough apart, put it back together and pull apart. (This is the technique I am using and it works perfect for me.) Do this until the dough until elastic and not sticky. (You can do this using an electric hand mixer or stand mixer. Knead until smooth and elastic.)
  6. Place the dough in a greased bowl and cover with cling film. Set aside for 1-2 hours or until the dough has doubled in size.

While the dough is resting, make the filling and topping:

  1. Mix sugar and espresso powder. Set aside.
  2. Grease a 10-inch round baking pan and set aside.
  3. Make the topping: In a bowl, place softened butter and beat until fluffy and pale in color (about 3 minutes). Add in softened cream cheese, vanilla, powdered sugar and salt. Beat again until well combined. Set aside until ready to use. You can keep it in the fridge Β or at room temperature. The frosting will lightly melt when its spread on warm bread.

When the dough has doubled in size,

  1. Lightly flour your work surface.
  2. Remove the dough from the bowl and place in on the floured work surface. Shape your dough in a rectangle and slowly roll it out (using a rolling pin) to measure 12 x 16 inches.
  3. Spread the Nutella over the dough, making sure to leave a 1/2 inch border around the edges. (If your Nutella is not spreadable enough, you can warm it up in the microwave. Another trick to warm it up and to get a bowl little larger than Nutella. Pour in hot water to the bowl and place the Nutella jar on it, making sure that the hot water doesn’t reach the lid of the Nutella jar. Take the jar out from the hot water and it’s ready to be spread.)
  4. Sprinkle 2/3 of the sugar-espresso mixture, then the chopped chocolate.
  5. From the long side of the dough, start rolling as tightly as you can.
  6. Cut into 2 inches each. (I cut very small part of the ends and I got 8 rolls.)
  7. Arrange in the greased baking pan and cover with cling film. Set aside again to double in size.
  8. Preheat oven to 375 F.
  9. Sprinkle the top of your rolls with the remaining sugar-espresso mix and chopped hazelnuts.
  10. Bake for 15-20 minutes.
  11. Spread the baked sticky buns with the cream cheese frosting and top again with hazelnuts.

Source recipe: Nutella Espresso Sticky BunsΒ by Selma @ Selma’s Table

And oh, this is how it looks from the inside:

Nutella Espresso Sticky Buns - TNSCC 6

Nutella Espresso Sticky Buns - TNSCC 7

I hope you try them and let me know what you think. πŸ™‚ But I promise you that this will be one of your favorites!

Have a blessed and full of smiles holidays! πŸ˜€ πŸ˜€ πŸ˜€


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54 thoughts on “From Selma’s Table: Nutella Espresso Sticky Buns for Fiesta Friday #100

    1. Hi, Laura. Sorry to be just responding. I am just catching up with what is happening in the blogging world. πŸ˜€ I am sure you would love this – it was really fantastic! Thanks for stopping by. x

  1. What a lovely tribute to Selma and those buns looks amazing! Nutella and hazelnuts, they sound very indulgent and festive! Happy 2016 πŸ™‚

  2. What an amazing recipe from Selma! The filling sounds truly divine. I also sometimes have trouble browning breads and muffins and cakes, so occasionally I’ll try to use the broiler. I usually burn things more often than not though–I’ve done it so many times, yet I always turn away for a bit too long and then it burns! Browned or not, they look delicious, and especially when they’re covered with a lovely sweet icing!! Happy FF Jhuls πŸ™‚

    1. I’ve thought of broiling them, but I fed up with the failures I had before I have presented these pretty buns. Well, I burnt three batches of meringues. No wonder until now I don’t have meringue recipe in my blog. πŸ˜€

      1. Ah, broiling is very treacherous! Sometimes it works, sometimes it doesn’t! It’s definitely the reason I don’t have certain recipes on my blog haha πŸ™‚

  3. That’s a beautiful warm tribute to Selma. It is so very nice of you dear Jhuls. The buns look very appetizing and yumm…..Have a beautiful year ahead ❀

  4. Jhuls, your writing is too funny. I feel like you’re telling me the story in person. Anyhow, I love these buns. What a wonderful way to include Selma in the 100th FF post. πŸ™‚

    1. I believe you can imagine my facial expressions, too. πŸ˜€ I was just thinking of making them again. They are just too delicious! I just hope they don’t turn into rocks again. πŸ˜€

  5. Oh Jhuls, your nutella sticky buns are to die for Jhuls, I don’t think they will last too long at the Fiesta. It is also just wonderful that you remembered Selma and featured one of her recipes on this auspicious #100 FF occasion. It is like a tribute to her, she would be partying with all of us in a big way. God Bless you. πŸ™‚

    1. Did you know that I have made batches of these as they disappeared very fast from FF table? Well, I am glad people loved them. I am thinking of making them again for my breakfast at the office. πŸ˜€ Thanks a lot, Loretta! Happy 2016 & more blessings to come. xx

    1. That’s what blogging thought me and you and others inspire me a lot. πŸ™‚ And I am really happy that you loved these buns – oh my! They were really good, I tell yah! πŸ˜€ Happy 2016! xx

    1. I don’t mind making a new one for you, Linda, so it would be warm and fresh from the oven. πŸ˜€ I hope you have a blessed 2016 ahead and it was really a blessing to have known you thru this blogging community. Sending lots of love and big hugs! πŸ™‚

    1. I am glad we share the same love for Nutella. πŸ˜€ Thanks for co-hosting, Suzanne. I hope you have a wonderful and blessed 2016 ahead. πŸ™‚ x

    1. Thank you so much, Elaine! I am glad that I finally made them right. πŸ˜€ I hope you are having a good time. Sending you lots of love…

  6. /these sticky buns look wonderful – such a nice idea that you used one of Selma’s recipes and a fantastic one at that. Well dome persevering t make them perfect, which your photos show. I would LOVE to have one (though I have already had my lobster benedict for breakfast and need to leave some room for the duck and Christmas pudding in a bit πŸ™‚ ) Merry Christmas and happy Fiesta Friday!

    1. Wow! I believe you need to have a lot of space in your tummy, Caroline! Maybe you’ll have some later for these buns! πŸ˜€ Happy holidays and happy FF#100! xx

  7. What determination! I absolutely adore your passion, as well as the finished product. These buns are gorgeous, I will have to make them someday soon (especially since we recently acquired a giant jar of nutella). Thank you for inspiring us, again!
    Have a wonderful FF100,
    Ginger x

    1. I am pretty sure that you will love this, Ginger! I finished my Nutella with try trial and error, but I got another one again! πŸ˜€ Thanks for co-hosting the big celebration and happy FF#100! πŸ™‚ xx

  8. Jhuls this is definitely a special treat for such a special party. I think it’s wonderful that you brought a bit of dear Selma to the party too. I had to laugh at your trials with this recipe but I think they look amazing! Merry Christmas and happy FF!

    1. I cried when I failed the first time, Julie! I cried because I failed and my Nutella was finished and it went to trash! I got one the next day, though! πŸ˜€ It was funny, but I was happy that I made it right and oh my gee, these buns were divinely delicious! Happy holidays and happy FF#100, Julie! πŸ™‚ xx

  9. Your sticky buns should be on my Christmas brunch table today – delicious and with Nutella and Selma’s recipe πŸ™‚ I think you did a great job Jhuls, especially after 3 tries. I will make something twice but 3 times – I give you credit for your dedication!!! The FF banner is great – I need to learn how to do that! Thanks for sharing with FF 100 a great breakfast/brunch treat and a memory of someone who is missed. Happy Holidays πŸ™‚

    1. Thank you so much for your kind words, Aunt Juju! It means a lot to me and I am happy that I am bringing something with Selma’s memory. I am sure she’d be here today is she can. She wouldn’t miss any big celebrations like this. Thank you so much for co-hosting, Aunt Juju and it’s been a pleasure partying with all of you! Happy holidays!

  10. Oh, I love these buns!! You did such an outstanding job making these, Jhuls! They look sooo…..goood!! And how cute is your button? I would have borrowed it, but I had a little bit of time last night so with the help of my daughter I made one. Thanks for posting it here, Jhuls. You’re a doll! XOXO

    1. Haha! It made me laugh – mine is made by a first grade, so it thus look cute! πŸ˜€

      Thanks, Angie! The yeast beast is a little bit scared of me now, I guess! πŸ˜€ These are insanely good and I know everybody would love these! Happy FF #100!

      And oh, I am bringing another one. Just need to finish the blah blah’s and it’s ready!

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