Nutella Cinnamon Rolls with Crunchy Coconut Granola Topping

Nutella Cinnamon Rolls // PasstheSushi.com
The other day I was in the mood for cinnamon rolls, but I wasn’t in the mood for yeast and rising and dough and dishes. Nope, I was being the lazy baker, boring blogger. I wanted quick easy cinnamon rolls. I could have just popped the little Doughboy open and let him do all the work, instead, I decided to let him hang out and root me on.

I’m a classic anti-baker. I loved the finish product, but I find baking generally not my thing. You’ll never see me turn down the chance to nibble on some cookie dough, so I do it. But it’s restricting, mathematical, and filled with rules. Cooking, on the other hand, is all about experimentation. (And note taking when experimenting, which I am also pretty bad at).

Where these cinnamon rolls weren’t the overly awesome freshly baked pull about dough of the real deal that I was probably craving (and should have just done the work for), they were fun fast tasty little bites. Perfect for a brunch, or even a fun spin on dessert.

Nutella Cinnamon Rolls // PasstheSushi.com

Nutella Cinnamon Rolls

Nutella Cinnamon Rolls

Ingredients

  • 2 12 oz containers Pillsbury sheets (Un-perforated crescent rolls)
  • 3/4 cup Nutella
  • 1 - 2 teas cinnamon
  • 1/3 cup toasted hazelnuts, chopped
  • 2 oz cream cheese
  • 3/4 - 1 cup confectioners' sugar
  • 1 tbs milk
  • 1/3 cup toasted coconut
  • 1/3 cup crunchy granola

Preparation

Preheat oven to 350 degrees F. Grease a square or round baking dish.

Unroll the dough onto a clean work surface. Spread Nutella evenly over the dough, leaving a 1/2" boarder around the edges. Sprinkle with cinnamon and toasted hazelnuts throughout.

Starting with a short end, roll the dough into a tight roll, pinching to seal the ends. Cut into approximately 2" even portions and place in the prepared pan. Repeat with the second sheet of dough.

Bake for 15--20 minutes, until golden and poofy (remember, the bottoms are going to need a little extra time to cook or they will be soggy).

Meanwhile, whisk the confectioners' sugar, cream cheese, and milk to create a thick glaze. Add more confectioners' sugar is needed. More or less milk to thicken or thin it out.

Let rolls cool for 5 minutes before drizzling glaze over top. Sprinkle with toasted coconut and granola right away while the glaze is setting.

Serve!

http://passthesushi.com/nutella-cinnamon-rolls-with-crunchy-coconut-granola-topping/

Nutella Cinnamon Rolls // PasstheSushi.com


Comments

  1. I love that granola topping! These cinnamon rolls look awesome!

  2. I like the thought that these are semi-homemade, even if they don’t have the total yeast-dough thing going on. They can actually be made first thing in the morning instead of having to wake up at 4am. I love the idea of the granola topping too.

  3. What a great idea to make cinnamon rolls on the fly without making the dough. Never thought of that somehow haha.

  4. I have a real soft spot for cinnamon rolls…but put Nutella in them? That is scandalous! YUM

  5. Did somebody say Nutella?

    Gluten-free house. Hrmph. But GF Bisquick makes pretty decent dough, so I may have to adapt this one.

  6. Hell to the yes!! :)

  7. Oohh, sign me up for some of these!!!!!

  8. The Dough Boy will always do in a pinch. He has some pretty tasty stuff. These look wonderful!

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