Nutella Cinnamon Rollsless than 30 minutes!
Nutella Cinnamon Rollsless than 30 minutes!
The soft and delicious Nutella cinnamon rolls are made from crescent rolls filled with Nutella and coated with an amazing glaze.
I like the simplicity of using canned crescent roll dough in this recipe, but if you feel particularly ambitious, you can always use homemade crescent roll dough or add peanut butter to our classic cinnamon rolls to get the same Effect.
No need for yeast or rise time!
Nutella sandwiches are our family’s favorite. It’s a great break for peanut butter and jelly, let’s face it, it’s better to add a little chocolate to anything. 🙂
I think most people are a little scared when they think of making cinnamon rolls. Using yeast can be scary and a bit daunting. However, I am happy to report that this recipe does not require yeast due to a shortcut.
These rolls themselves only require 3 ingredients, and only a few ingredients are used in the glaze (most of which you may already have on hand). From start to finish, it only takes less than 30 minutes to put these on the table. I don’t know you, but that is my favorite cinnamon roll! !
Only 3 ingredients are required!
All that is needed to make the actual volume is:
- Pillsbury Crescent Roll
- peanut butter
- Cinnamon
Yes really! That’s it! The new moon is our shortcut, so we don’t have to use any yeast to make the dough from scratch.
Prepare. Preheat the oven to 350F. Spray a 9 or 10 inch pie pan or baking sheet with cooking spray and set aside.
Dough. Open your roll (I used a large and crisp Pillsbury roll) and carefully open the dough. When you unfold the dough, try to put it together and don’t separate it at the perforation. On a clean workbench, spread the dough into a long row (form a tall rectangle). Press the seams together and overlap them to close any gaps.
full. Apply Nutella over the entire surface, leaving a ½ inch margin around all borders. How much cinnamon sprinkle. you want.
Scroll + cut. Starting from the short side, roll the dough tightly into a log. Use a sharp serrated knife to cut into 8 equal pieces.
bake. Place the pieces in the prepared pan with ½-1 inch of space between each roll. Bake for 12 to 15 minutes. It did it for us in 13 minutes. Baked, but still slimy and delicious!
glaze. Just before the rolls come out of the oven, make your glaze. Stir all the ingredients in a small bowl. You may need to adjust the ratio of cream and sugar until you reach the desired consistency. After removing the rolls from the oven, immediately pour the glaze to enjoy the chocolate and slimy texture.
Changes and tips
Variety: It is always fun to make a few small additions here and there to change a dish. Some changes I will try are:
- Chopped pecans or walnuts on top
- Topped with caramel
- Add cinnamon, white chocolate or mini chocolate chips
- Cream cheese glaze or icing sugar
Make in advance: You can assemble all the ingredients, cover with plastic wrap and store in the refrigerator overnight. The roll may not be as fluffy as baked directly from the tube, but it is still delicious.
If you happen to have Leftovers, Cover the pot Shop Place on the counter for 1-2 days, in the refrigerator for 3-5 days or in the refrigerator for 3 months. If applicable, defrost and reheat in the microwave or oven.
Use homemade rolls: If you have your favorite yeast-fermented cinnamon roll recipe, all you have to do is spread some peanut butter on the dough, then add the regular cinnamon and sugar mixture, and bake it according to your recipe. If you want to try a new yeast-fermented cinnamon roll recipe, please try the one-hour recipe on our website.
For more cinnamon roll recipes, try:
Course breakfast, dessert
American cuisine
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
8 servings
Calories 202 kcal
Author Little Luna
Rolls Royce
- 8 Pillsbury Crescent Rolls
- 1/2 cup peanut butter
- 1 tbsp cinnamon
-
Preheat the oven to 350F. Spray a 9 or 10 inch pie pan or baking pan with cooking spray; set aside.
-
Open your roll (I used a large and crisp Pillsbury roll) and carefully open the dough. When you unfold the dough, try to put it together and don’t separate it at the perforation. On a clean workbench, spread the dough into a long row (form a tall rectangle). Press the seams together and overlap them to close any gaps. Apply Nutella over the entire surface, leaving a ½ inch margin around all borders. How much cinnamon sprinkle. you want.
-
Starting from the short side, roll the dough tightly into a log. Use a sharp serrated knife to cut into 8 equal pieces. Place the pieces in the prepared pan with ½-1 inch of space between each roll. Bake for 12 to 15 minutes. It did it for us in 13 minutes. Baked, but still slimy and delicious!
-
Just before the rolls come out of the oven, make your glaze. Stir all the ingredients in a small bowl. You may need to adjust the ratio of cream and sugar until you reach the desired consistency. Once you take your rolls out of the oven, pour your glaze and enjoy the chocolate flavor, oh so sticky.
Adapted from Averie Cooks