Saturday, August 10, 2013

Breakfast Saturday: Nutella Cinnamon Rolls

Good morning foodies, bloggers, and friends! Today we will be making ooey, gooey nutella cinnamon rolls. Say it with me: Nutella. Cinnamon. Rolls.

Yummy! In my house, we always keep nutella in stock. It's like our drug of choice with it's hazelnut chocolate goodness. I'm seriously licking my lips right now just thinking about this breakfast recipe. It takes only 15 minutes to make, and makes 8 rolls total, so feel free to double up the recipe if you crave more.

So grab that java and I'll meet you in the kitchen. See you there!

Nutella Cinnamon Rolls

You will need:

  • 1 (8-count) can refrigerated crescent rolls
  • 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)
  • 1 tablespoon cinnamon

For the Glaze:

  • 2 to 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar
  • splash of cream or milk, optional


  1. Preheat oven to 350 degrees. 
  2. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray, then set aside. 
  3. Open the can of crescent rolls and carefully unwrap the dough. 
  4. If two triangles are stuck together, keep them that way. 
  5. Arrange triangles in one long row on clean counters or work surface. 
  6. Press the seams together, overlapping them slightly to close any large gaps. 
  7. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. 
  8. Sprinkle generously with cinnamon, to taste.
  9. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. 
  10. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces.  
  11. Place pieces in prepared pan, noting there will be gaps and spaces. 
  12. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden, but don't overbake because these are meant to be gooey.
  13. While rolls bake, make the Glaze: combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. 
  14. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency. 
  15. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices, or glaze rolls after they've cooled a bit. 
  16. Glaze may be drizzled on or spread on thicker with a knife or spatula. 
  17. Serve immediately.

Have a delicious weekend, and I'll be back soon with another recipe for you. Until then, happy blogging to all!