I feel like any introduction I write to this post will be completely ignored in order for you to scroll down faster towards the recipe (and rightly so! Nutella is not to be ignored!). This has continued to be one of those simple + easy + constantly hitting it out of the park recipes that I turn to time and time again. I make these cinnamon rolls for brunches, play dates, and last week I made them for a staff breakfast at school. Everyone always loves them and I never have leftovers after making these scrumptious little bites (which can be viewed as both a good thing and a bad thing). I honestly feel a little bad that I haven’t thrown this recipe up on the blog sooner because it’s just that good. I promise that you will not be disappointed and those you make these sweet treats for will leave with satisfied, chocolate-filled tummies. So I won’t continue to bore you while I wax poetic about my love of buttery bread and melted, gooey, hazelnut chocolate and we can just get on with the show.
Nutella Cinnamon Rolls
- 2 cans of refrigerated crescent roll dough (I use Pillsbury Original)
- roughly 1/2 c. of Nutella (reserve about 2 tbsp for drizzling)
- 1 tsp cinnamon
- 1/2 tsp all spice
- powdered sugar to garnish
- Preheat your oven to 375 degrees (following the oven temperature on the cans of dough).
- In the microwave soften Nutella until it is almost runny – I usually pop it in for 10-15 second intervals until I get the consistency I desire.
- Spread out crescent roll dough on a lightly floured surface and press together seams of crescent roll triangles to make one connected piece of dough (I know Pillsbury made an un-seamed crescent roll dough for a while but I haven’t seen it in a while – this would be perfect for that!)
- Using the back of spoon spread out Nutella on crescent roll dough to make a thin layer. I’m always tempted to over do it and really lay that Nutella on thick but this is a case where less is more and makes it easier to roll up later on.
- Dust cinnamon and all spice over Nutella evenly.
- Roll up crescent roll dough length wise and cut into 1/2 inch pieces. I can usually get about 12 little cinnamon rolls per long roll of crescent dough.
- Space cinnamon rolls 1/2 inch apart on a lined baking sheet (either using a Silpat or parchment paper) and bake for 10 minutes at 375 degrees.
- Take out, let cool a bit, drizzle with remaining nutella and dust with cinnamon.
I have also made a vanilla glaze using confectioner’s/powdered sugar + milk + vanilla and drizzled that over the top of these rolls… I find that it makes it a little too sweet for my liking but it was still pretty good! I mean, you really can’t go wrong with carbs + chocolate in breakfast form, right?!