Nutella Cinnamon Rolls


Lou Foglia

Nutella Cinnamon Rolls

By Copy Chief


1 package Pillsbury crescents

1 tablespoon melted butter

2 heaping tablespoons Nutella

1 teaspoon cinnamon powder

1 teaspoon cinnamon powder

1 cup powdered sugar

1 1/2 tablespoons milk

1/2 teaspoon vanilla


Preheat oven to 350 F.

Carefully unroll crescents into one flat sheet and brush with melted butter.

Cover crescent dough with Nutella and evenly dust with cinnamon powder.

Roll crescent lengthwise and cut evenly.

Put in buttered cupcake tin and bake for 10 minutes or until golden brown.

While baking, mix powdered sugar, milk and vanilla in a bowl until consistency is runny enough to drizzle over the pastry.

Wait until cinnamon rolls cool before coating in icing and drool uncontrollably while eating.

I love Nutella on bread, waffles and even by itself. I just love the stuff—period. That is why I could not resist adding it to cinnamon rolls, one of my favorite desserts.

Just imagine a warm, soft roll filled with cinnamon flavor and topped with sweetness. Now imagine it with Nutella in every bite. The creamy texture melts into the cinnamon and the roll it is wrapped in, creating its own distinct flavor.

To start making this treat, crack open a tube of Pillsbury crescents and preheat the oven to 350 F. Unroll the dough across a flat surface and lather it with melted butter and Nutella. Make sure the hazelnut spread reaches all corners of the dough to prevent any bland bites. Sprinkle cinnamon all over and roll that sucker up.

Cut it evenly into 12 pieces and place the pieces in a buttered cupcake tin. The swirl side should face up, as the roll will expand in the tin. Now it is ready to bake for 10 minutes or until golden brown at the top.

Begin making the icing while waiting for the pastries to finish baking. Mix the powdered sugar, milk and vanilla in a bowl until the thickness is consistent. It should be thick enough that it does not whisk easily, but runny enough that it drips. It will look gelatinous if it is not mixed enough.

Pull the cinnamon rolls out of the oven and fight the urge to eat a warm one … or maybe eat just one. Do not eat them all because they will not be as good without the icing.

Let the rolls cool down for 30 minutes before putting icing on top because otherwise it will just melt and waste a good cup of powdered sugar.

The icing gives the cinnamon roll a lot of its sweetness, and a cream cheese icing will work just as well. The important part is that the cinnamon roll is fluffy and flavorful.

Now sit back and bask in the glory that is Nutella rolled pastries.