These quick easy Nutella Cinnamon Rolls are made with pre-made croissant dough to simplify your morning, and filled with Nutella to satisfy all your cravings.
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 apart 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.
If you’ve tried my Nutella Cinnamon Rolls recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Can you have too many kinds of Cinnamon Rolls? I don't think that is possible. Try out these other creations I have played with.
Chocolate Chip Pecan Cinnamon Rolls
Bacon Topped Chocolate Stuffed Cinnamon Buns
📖 Recipe
Ingredients
- 24 oz Pillsbury sheets - 2 containers of Un-perforated crescent rolls
- ¾ cup Nutella
- 1 - 2 teaspoon cinnamon
- ⅓ cup toasted hazelnuts - chopped
- 2 oz cream cheese
- ¾ - 1 cup confectioners' sugar
- 1 tablespoon milk
- ⅓ cup toasted coconut
- ⅓ cup crunchy granola
Instructions
- 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 ½" 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 as 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!
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Katrina @ WVS says
I love that granola topping! These cinnamon rolls look awesome!
Christiane ~ Taking On Magazines says
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.
Erin @ The Spiffy Cookie says
What a great idea to make cinnamon rolls on the fly without making the dough. Never thought of that somehow haha.
RavieNomNoms says
I have a real soft spot for cinnamon rolls...but put Nutella in them? That is scandalous! YUM
Courtney says
Did somebody say Nutella?
Gluten-free house. Hrmph. But GF Bisquick makes pretty decent dough, so I may have to adapt this one.
Tieghan Gerard says
Hell to the yes!! 🙂
Liz @ Tip Top Shape says
Oohh, sign me up for some of these!!!!!
Jennie @themessybakeblog says
The Dough Boy will always do in a pinch. He has some pretty tasty stuff. These look wonderful!