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.
- 24 oz Pillsbury sheets, 2 containers of Un-perforated crescent rolls
- 3/4 cup Nutella
- 1 - 2 tsp cinnamon
- 1/3 cup toasted hazelnuts, chopped
- 2 oz cream cheese
- 3/4 - 1 cup confectioners' sugar
- 1 tbsp milk
- 1/3 cup toasted coconut
- 1/3 cup crunchy granola
- 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 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.