Chocolate Chip Sweet Buns filled with Nutella (Teddy Shaped)
Published: December 7, 2025
These Teddy shaped Chocolate Chip Sweet Buns are the cutest thing ever. They’re soft, fluffy and filled with a little scoop of Nutella in the center. I hope you enjoy them as much as I did.
Teddy Bear shaped Sweet Buns have been on my list since early spring. I love anything teddy shaped. It’s just cute. I also have a Teddy Bear Oatmeal Chocolate Chip Cookie recipe if you want to check those out.
I first planned to make a Cocoa-Pistachio version, but I wasn’t sure the eyes would show on a darker dough. I’ll still test that one soon so it might come later.
This recipe uses the same sweet dough I make for my other buns and Cinnamon Rolls. I feel like I’ve perfected it, but I still like to play around a little, like using brown sugar instead of granulated or softened butter instead of melted. For this batch I added chocolate chips to the dough and a small scoop of Nutella in the center of each bun.
If you like Nutella or Sweet Buns, you’ll enjoy this one.
Tools you will need for this recipe
· Stand mixer - Optional but it makes kneading the dough much easier and quicker.
· Large baking tray - You’ll need enough space to place all the teddy buns without crowding.
· Kitchen scale - For weighing your ingredients and for dividing the dough evenly so all the buns bake the same.
· Piping bag - Used to pipe the eyes and nose with melted chocolate so the faces look neat.
· Tablespoon or small cookie scoop - Makes it easier to portion the Nutella for the filling.
· Pastry brush - For brushing the buns with egg wash before baking.
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How to knead the dough?
➜ Method 1: By hand
Whisk the dry ingredients together in a large bowl so everything is evenly mixed. Add the wet ingredients and stir until a shaggy dough forms. Transfer it to a kneading surface, like a large wooden board. Knead the dough for about 10-12 minutes, pressing and folding until it becomes smooth and elastic.
➜ Method 2: Stand mixer
Start by whisking the dry ingredients together in the bowl of your mixer. Add the wet ingredients, then fit the mixer with a dough hook. Knead on low speed for 10-12 minutes or until the dough is smooth and pulls away from the sides of the bowl.
Frequently asked questions
1. How should I store the buns?
Keep them in an airtight container at room temperature.
2. How long do they stay fresh?
They’re best within 2 days, but you can store them up to 3 days. Make sure to reheat before serving,
3. Can I make them without the teddy shape?
Yes, you can shape them like regular round buns. The dough and bake time stay the same.
4. Why did my buns turn out dense and not airy?
They likely didn’t rise enough. Don’t skip the second proofing. It makes a big difference in how soft they turn out.
5. Why are my buns raw in the center?
They were likely underbaked or your oven runs cooler.
6. Why are my buns dry?
They may have been overbaked or you added too much flour. Make sure to weigh your ingredients.
7. Can I skip the Nutella filling?
Yes, the recipe works with or without the filling.
8. Can I make the dough the night before?
Yes. Let it rise once, then refrigerate overnight. Shape and do the second rise the next day.
9. Can I use milk chocolate or white chocolate chips?
Yes, any chocolate works in the dough.
10. Do I need a stand mixer?
No. The dough can be kneaded by hand. It just takes a little longer.
11. Can I make them smaller?
Yes, just reduce the baking time by a few minutes.
12. Can I use a different filling?
Yes! Biscoff, peanut butter or no filling at all all work.
Ingredients you will need for this recipe
For the buns
Bread flour - You can use all purpose flour instead.
Granulated sugar & dark brown sugar - Brown sugar adds a little moisture and depth. You can use all granulated sugar if you prefer.
Salt - Balances the sweetness and enhances the flavor of the dough.
Instant dry yeast - Makes the dough rise and become airy. You can use active dry yeast, but dissolve it in the warm milk first.
Butter - We are using unsalted butter for this recipe. If you only have salted, make sure to reduce the added salt. It is also very important for the butter to cool down after melting it. If you add it to the dough while hot, it might kill the yeast.
Milk - Make sure the milk is slightly warm (but not hot).
Egg - Large eggs are needed for this recipe.
Vanilla extract - Vanilla bean paste is a fine substitute.
Semi-sweet chocolate chips - Adds little pockets of chocolate inside the buns. You can swap for milk chocolate or dark chocolate.
For the filling
Nutella - You can use Biscoff spread, peanut butter or any other chocolate spread.
Extras
Egg, for egg wash - Brushed on top to give the buns a shiny, golden finish.
Step by step instructions with photos
1. First, prepare the dough either by hand or with a stand mixer.
2. By hand: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Add the milk, egg, vanilla and melted butter.Use a dough whisk or the end of a wooden spoon to mix everything until a shaggy dough forms. Add the chocolate chips, move the dough to a floured surface and knead for about 12 minutes until smooth.
3. With a stand mixer: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Add the milk, egg, vanilla and melted butter. Knead on low speed for about 8 minutes, until the dough starts to come together. Add the chocolate chips and keep kneading until the dough becomes smooth.
4. Once the dough is ready, place it in a lightly oiled bowl, cover it and let it rise at room temperature for about 2 hours.
5. After it doubles in size, punch it down and place it on a floured surface.
6. Divide it into 7 equal balls. You’ll use 6 for the teddy bear heads.
7. Cut the 7th ball into 12 small pieces. These will be the ears.
8. Take the 6 larger balls, flatten them slightly and spoon Nutella in the center.
9. Wrap the dough around the Nutella and shape each one into a smooth ball.
10. Place the teddy heads on a baking sheet lined with parchment paper and add two small ear pieces above each head.
11. Cover and rest for another 30 minutes.
12. Preheat your oven to 180°C (fan-assisted baking).
13. Brush each teddy with an egg wash and bake for 20 minutes.
14. Let them cool completely before “painting” the eyes and nose. :)
Chocolate Chip Sweet Buns filled with Nutella (Teddy Shaped)
These Teddy shaped Chocolate Chip Sweet Buns are the cutest thing ever. They’re soft, fluffy and filled with a little scoop of Nutella in the center. I hope you enjoy them as much as I did.
Ingredients
- 500g bread flour
- 50g granulated sugar
- 50g dark brown sugar
- 7g salt
- 7g instant dry yeast
- 70g unsalted butter, melted and cooled
- 250g warm milk
- 1 large egg
- 1 teaspoon vanilla extract
- 100g semi sweet chocolate chips
- Nutella
- Egg, for an egg wash
Instructions
- First, prepare the dough either by hand or with a stand mixer.
- By hand: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Add the milk, egg, vanilla and melted butter.Use a dough whisk or the end of a wooden spoon to mix everything until a shaggy dough forms. Add the chocolate chips, move the dough to a floured surface and knead for about 12 minutes until smooth.
- With a stand mixer: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Add the milk, egg, vanilla and melted butter. Knead on low speed for about 8 minutes, until the dough starts to come together. Add the chocolate chips and keep kneading until the dough becomes smooth.
- Once the dough is ready, place it in a lightly oiled bowl, cover it and let it rise at room temperature for about 2 hours.
- After it doubles in size, punch it down and place it on a floured surface.
- Divide it into 7 equal balls. You’ll use 6 for the teddy bear heads.
- Cut the 7th ball into 12 small pieces. These will be the ears.
- Take the 6 larger balls, flatten them slightly and spoon Nutella in the center.
- Wrap the dough around the Nutella and shape each one into a smooth ball.
- Place the teddy heads on a baking sheet lined with parchment paper and add two small ear pieces above each head.
- Cover and rest for another 30 minutes.
- Preheat your oven to 180°C (fan-assisted baking).
- Brush each teddy with an egg wash and bake for 20 minutes.
- Let them cool completely before “painting” the eyes and nose. :)
Nutrition Facts
Calories
631Fat
22 gSat. Fat
13 gCarbs
92 gFiber
4 gNet Carbs
88 gSugar
28 gProtein
15 gSodium
500 mgCholesterol
89 mg
