Nutella Roll Recipes

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NUTELLA® CRESCENT ROLLS

Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 3



Nutella® Crescent Rolls image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
  • Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
  • Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g

cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)

NUTELLA CINNAMON ROLLS

These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. -Pam Ivbuls, Elkhorn, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 24



Nutella Cinnamon Rolls image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Nutrition Facts : Calories 616 calories, Fat 25g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 407mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 4g fiber), Protein 12g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream (110° to 115°)
1/2 cup 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons butter, softened
2 tablespoons Nutella
1 tablespoon hazelnut flavoring syrup
1 teaspoon salt
1 teaspoon instant espresso powder
3-3/4 to 4-1/4 cups bread flour
FILLING:
1 cup Nutella
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon hazelnut flavoring syrup
1/2 teaspoon instant espresso powder
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
2 teaspoons buttermilk
2 teaspoons hazelnut flavoring syrup
Chopped hazelnuts, optional

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