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Soft and delicious Nutella Cinnamon Rolls are made from crescent rolls filled with Nutella and topped with an amazing glaze.
I love the simplicity of using canned crescent roll dough in this recipe, but if you’re feeling extra ambitious, you can always use Homemade Crescent Roll dough, or just add nutella to our classsic Cinnamon Rolls for the same effect.
No Yeast or Rise Time Required!
Nutella sandwiches are a favorite in our home. Its a nice break from peanut butter and jelly, and lets face it, anything is better with a little chocolate. 🙂
I think most people freak out a little when they think of making cinnamon rolls. Working with yeast can be scary and it’s a bit intimidating. However, Im happy to report that this recipe requires NO YEAST thanks to a little shortcut.
These rolls themselves only require 3 ingredients, and the glaze also uses just a handful of ingredients (most of which you probably already have on hand). From start to finish it takes less than 30 minutes to have these on the table. I don’t know about you, but that’s my kind of cinnamon rolls!!
Just 3 Ingredients!
All you need to make the actual rolls are:
- Pillsbury crescent rolls
- Nutella
- Cinnamon
Yes, really! That’s it! The crescents are our shortcut so we don’t have to use any yeast to make the dough from scratch.
PREP. Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish with cooking spray and set aside.
DOUGH. Open your rolls (I used Big and Flaky Pillsbury Rolls) and carefully unwrap the dough. As you unroll the dough, try to keep it together and do not separate at the perforations. On a clean work surface, spread out dough in one long row (makes a tall rectangle). Press the seams together, overlapping them to close any gaps.
FILL. Generously spread Nutella over the entire surface, leaving ½-inch margins around all borders. Sprinkle how much cinnamon. you would like.
ROLL + CUT. Begin with a short side and tightly roll up the dough into a log. With a sharp serrated knife, slice into 8 equal-sized pieces.
BAKE. Place pieces in prepared pan with ½-1″ space in between each roll. Bake for 12 to 15 minutes. 13 minutes did it for us. Baked but still gooey and delicious!
GLAZE. Right before rolls come out of the oven, make your glaze. Whisk together all ingredients in a small bowl until smooth. You might need to play around with cream and sugar ratios until desired consistency is reached. As soon as you remove your rolls from the oven, pour your glaze and enjoy them chocolaty and gooey.
Variations and Tips
Variations: It’s always fun to make little additions here and there to change a dish. Some changes I would give a try would be:
- Top with chopped pecans or walnuts
- Drizzle with caramel
- Add cinnamon, white chocolate or mini chocolate chips
- Cream cheese glaze or frosting
Making ahead of time: You can assemble all the ingredients, cover with plastic wrap and store it in the fridge overnight. The rolls may not be quite as fluffy as they are when baked directly out of the tube, but it’s still quite delicious.
If you happen to have leftovers, cover the pan and STORE on the counter for 1-2 days, in the fridge for 3-5 days or in the freezer for 3 months. Thaw, if applicable, and reheat in the microwave or oven.
Using homemade rolls: If you have a yeast rise cinnamon roll recipe that you love then all you have to do is spread some nutella over the dough before adding the normal cinnamon and sugar mixture and bake according to your recipe. If you want to try a new yeast rise cinnamon roll recipe try this One hour recipe from our site.
For more Cinnamon Roll recipes, try:
Nutella Cinnamon Rolls Recipe
Ingredients
Rolls
- 8 count Pillsbury crescent rolls
- 1/2 cup Nutella
- 1 tbsp cinnamon
Glaze
- 3 tbsp butter melted
- 1/2 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 tbsp heavy whipping cream
Instructions
- Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish with cooking spray; set aside.
- Open your rolls (I used Big and Flaky Pillsbury Rolls) and carefully unwrap the dough. As you unroll the dough, try to keep it together and do not separate at the perforations. On a clean work surface, spread out dough in one long row (makes a tall rectangle). Press the seams together, overlapping them to close any gaps. Generously spread Nutella over the entire surface, leaving ½-inch margins around all borders. Sprinkle how much cinnamon. you would like.
- Begin with a short side and tightly roll up the dough into a log. With a sharp serrated knife, slice into 8 equal-sized pieces. Place pieces in prepared pan with ½-1″ space in between each roll. Bake for 12 to 15 minutes. 13 minutes did it for us. Baked but still gooey and delicious!
- Right before rolls come out of the oven, make your glaze. Whisk together all ingredients in a small bowl until smooth. You might need to play around with cream and sugar ratios until desired consistency is reached. As soon as you remove your rolls from the oven, pour your glaze and enjoy them chocolaty and oh so gooey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Averie Cooks
You had me at Nutella and Cinnamon Rolls. I knew that I had to give this recipe a try! It did not disappoint! So simple to make to! So many great tips. Thank you!
My kids are obsessed with Nutella & these are gone within minutes at my house! They are a favorite of ours for breakfast!
A quick and easy version of cinnamon rolls made with that famous Nutella!
Wow! Nice combination of two fantastic items…nutella and cinnamon rolls! YUM
These look amazing! I love that there’s no yeast!
These are gorgeous, what a treat and always good to know it’s tried and true!
No yeast – I’m in. These look delicious!
Wowser do those look so good!
This look so simple and thats what I love!
Love how simple they seem.