Nutella Cinnamon Rolls & Cream Cheese Icing

Alright, I'm back! I know my absence has only been a few days but I missed y'all. And I missed this fabulous warm weather (which explains my absence over the last several days). It's warm and it's great; I love not wearing a coat or having to warm up my car for 10 minutes every morning.

Here's the breaking news to get you through this hump day. This record-setting 89 degree April hump day, might I add. I'm dreaming of 60 and 70 degree temps Saturday and Sunday, oh, and more Nutella Cinnamon Rolls with Cream Cheese Icing.

Say it with me: nu-tel-la get it.  These little gems were inspired by Averie Cooks. and two of my childhood favorites: cinnamon buns and Nutella. This past week was spring break for a lot of local schools, and I remember spending many mornings over break as a child with one of the two. The best part about these (besides the Nutella) is that it takes 10 minutes before they're in the oven. And that's perfect for those Sunday mornings when you're scrambling for Coffee, Advil, Vitamins, and Tums...

First, roll out a can of Pillsbury Big & Flaky Crescent Rolls onto your counter or workspace, sealing any gaps between the rolls by pinching them between your fingers. When you roll it up later, you don't want half of it sticking to the counter while the other half continues to roll (woops).

Spread your desired amount of Nutella onto the dough, leaving about an inch margin on the edges. I used about ⅔ cup, but it really is up to you if you want a heaping Nutella layer in the rolls or if you prefer a smaller amount.

Starting with the short end, (the side closest to the bottom in the photo) roll up the dough into a log. Try to roll it as tightly as possible as this translates into finished rolls with more turns and coils, and also helps the Nutella from leaking.

I used a serrated knife to carefully divide the log into eight equal-sized pieces. A good way to do this is make a cut in the center, and then divide each half into fourths. Cutting from end to end would result in totally uneven pieces, at least for me.

Grease a circular baking dish or pan with cooking spray or butter and arrange the pieces in a circle, noting there will be gaps in between. Bake for 15 minutes or until desired level of doneness. I baked mine for 15 minutes, and while they were gooey, I probably would have preferred just one or two more minutes of doneness. Next time (there's always a next time).

The little guy at 1 o'clock needed some more love.

While they were baking, I took about half a packet of cream cheese (4 ounces) and mixed it with 2 or 3 tablespoons confectioners sugar (who's counting?), 1 teaspoon vanilla, and a splash of milk. Then I put that into a sandwich bag, cut off the ends, and drizzled it atop the hot buns.

I sure did.

Gooey, doughy, chocolate hazelnut breaded heaven. You know you want to make these this weekend. Maybe I'll make them and hand them out to runners at the finish line of the Monument Avenue 10k? Nah, that would be cruel. :o)


Nutella Cinnamon Rolls with Cream Cheese Icing

  • One 8-count can refrigerated crescent rolls (perferrably Pillsbury Big & Flaky Crescent Rolls)
  • Approximately ⅔ cup Nutella
  • 1-2 tablespoons cinnamon 
  • 4 ounces of cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • One splash of cream or milk, optional  
  • 2 or 3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees. Spray a 9 or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. 

2. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. 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. 

3. Generously spread Nutella in an even flat layer over the entire surface, leaving half-inch margins around all borders. Sprinkle generously with cinnamon, to taste. 
4. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife, slice log into 8 equal-sized pieces. 

5. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't overbake because these are meant to be gooey.

6. While rolls bake, make the Cream Cheese Icing by combining softened cream cheese, vanilla extract, and confectioner's sugar in a small bowl. Mix with a hand mixer until smooth, playing with confectioner sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired icing consistency. Scoop into plastic sandwich bag and clip one corner for spreading.

7. When rolls have finished baking, spread icing on top and enjoy!