Tuesday, February 3, 2015

nutella cinnamon rolls

To kick-off nutella week (because just one day is not enough!), I had to make a hard decision of which recipe to share first.  This was actually the last recipe I made, but I was so taken by it's ease that I wanted to share this first.  In fact, The Hubby demanded that I make them again last weekend because the first round, he didn't get enough (I took most of them to work).  I was only too happy to oblige since these were so gosh-darn-easy!

nutella cinnamon rolls
 {nutella cinnamon rolls}

nutella cinnamon rolls
 {nutella cinnamon rolls overview}

nutella cinnamon rolls
 {they were almost too pretty to eat!}

One year ago: parsley leaf potatoes
Two years ago:  rush hour pizza
Don't worry about the long instructions--I was just very detailed on how to make them!

nutella cinnamon rolls

makes 8 cinnamon rolls

1-8 count can refrigerated crescent rolls
2/3 cup nutella
1 tablespoon ground cinnamon
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. 
  2. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside.
  3. Open the can of crescent rolls and carefully unwrap the dough. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. 
  4. Generously spread nutella in an even flat layer over the entire surface, leaving 1/4-inch margins around all borders. Sprinkle generously with cinnamon.
  5. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible.
  6. 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. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. 
  7. Place pieces in prepared pan, noting there will be gaps and spaces. 
  8. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't over bake because these are meant to be gooey. 
  9. While rolls bake, make the glaze by combining butter, sugar, and vanilla in a small bowl and whisk to combine and until smooth; if desired, a splash of cream or milk may be added to help achieve desired glaze consistency. 
  10. 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.
  11. Serve immediately.
So please RUN to the store to get the things to make this because it will change the way you breakfast!

Do you like nutella?  Have you ever had it before?
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