Nutella Crescent Rolls
A warm, chocolatey snack that comes together in minutes — Nutella Crescent Rolls are the kind of recipe I make when I want something impressive without fuss. Flaky crescent dough wrapped around a ripple of Nutella bakes into golden, portable pastries that are perfect for brunch, after-school treats, or a last-minute dessert. I first tried them on a sleepy Sunday morning and now keep a can of crescent dough in the fridge for exactly this reason. If you like cinnamon-and-apple twists, you might also enjoy the apple pie cinnamon rolls which share the same cozy, crowd-pleasing vibe.
Why you’ll love this dish
These Nutella-filled crescents are fast, forgiving, and feel a little fancy without any advanced skills. They rely on store-bought dough so you get bakery-style layers in minutes, and Nutella gives a consistent, gooey center that kids and adults both love. Make them for a weekend brunch, a holiday breakfast, or to send with lunchboxes — they travel well and reheat beautifully.
“A tiny bit of effort, a whole lot of joy — my family asks for these every time Nutella is in the pantry.”
They’re also budget-friendly: one can of dough and a jar of spread turn into a dozen treats. If you want more breakfast roll inspiration, check out these simple breakfast rolls that make mornings easier.
The cooking process explained
Think of the recipe as three quick stages: assemble, glaze, and bake. You unroll the pre-made triangles, dollop Nutella near the wide edge, and roll toward the tip. A light egg wash gives a shiny, golden finish; a sprinkle of sugar or dusting of powdered sugar adds a delicate crunch and presentation. The total bake time is short — about 10–12 minutes — so keep an eye on color to avoid overcooking.
What you’ll need
- 1 can crescent roll dough (store-bought sheets with perforated triangles)
- 1/2 cup Nutella (room temperature for easier spooning)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon granulated sugar (optional, for sprinkling)
- Powdered sugar for dusting (optional)
Notes and substitutions:
- For a dairy-free version, use a vegan chocolate-hazelnut spread and a nondairy egg wash (1 tbsp plant milk + 1 tsp maple syrup).
- If you prefer a less sweet center, swap Nutella for chocolate chips + a teaspoon of butter.
- For a savory-sweet twist, consider the texture contrast from recipes like these buttery cheese garlic rolls as inspiration for pairing flavors.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough onto the counter and separate it into individual triangles. Keep them chilled until you fill them to prevent over-stretching.
- Spoon roughly 1 teaspoon to 1 tablespoon of Nutella (depending on triangle size) onto the wide end of each triangle. Leave a small border so the filling doesn’t ooze out while baking.
- Starting at the wide end, roll each triangle tightly toward the tip. Tuck the tip underneath to help keep the roll closed and prevent unrolling. Place each roll seam-side down on the prepared baking sheet, spaced about 1 inch apart.
- Beat the egg and lightly brush each roll with the egg wash to encourage an even, shiny browning. If you like a little sparkle, sprinkle the tops with 1 tablespoon granulated sugar.
- Bake for 10–12 minutes, watching for a deep golden color. Ovens vary, so begin checking at 9 minutes.
- Remove from the oven and let the rolls cool on the baking sheet for 3–5 minutes to set the filling. Dust with powdered sugar before serving if desired.
Best ways to enjoy it
Serve warm for that molten Nutella center. For breakfast, pair with a cup of strong coffee or hot chocolate. For a dessert plate, arrange a few rolls with fresh berries and a dollop of whipped cream. They also make charming party finger food — line them on a platter with a small bowl of warm chocolate or hazelnut spread for dipping. For a festive holiday table, try the presentation ideas used in seasonal pastries like these Christmas tree cinnamon rolls to make a themed display.
Keeping leftovers fresh
- Room temperature: Store cooled rolls in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you prefer longer life, refrigerate up to 4 days; bring to room temperature or warm briefly before serving.
- Freezing: Freeze baked, cooled rolls in a single layer on a tray until firm (about 1 hour), then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes until warm.
- Reheating: Microwave 10–15 seconds for a quick fix, or use a small oven or toaster oven to restore flakiness. Always reheat to at least 165°F (74°C) if previously refrigerated for safety.
Helpful cooking tips
- Soften the Nutella slightly by leaving the jar at room temperature or microwaving a small spoonful for 5–8 seconds; it spreads easier and keeps rolls tidy.
- Don’t overfill: excess filling can leak and burn on the tray. Aim for a compact dollop at the wide end.
- Chill the tray for a few minutes if the dough gets too warm while assembling; cool dough rolls more neatly.
- Brush the seam underneath rather than on top to help rolls stay closed.
- For shiny, extra-golden tops, use a whole beaten egg; for a paler finish, use just the egg white.
- If you want a true Nutella blast, try a thin spread of Nutella over the triangle before adding a small extra dollop at the wide edge; this helps flavor distribution.
- Try pairing techniques from this similar sweet option: cinnamon roll Nutella for inspiration on swirls and fillings.
Creative twists
- Add a dusting of finely chopped toasted hazelnuts before baking for crunch.
- Try a cinnamon-sugar mix inside with Nutella for a spiced profile.
- Make mini versions using smaller triangles for bite-sized party snacks.
- For a lemon-chocolate contrast, add a tiny smear of lemon curd under the Nutella.
- Vegan option: swap the egg wash and use a plant-based spread and nondairy spray or milk for glazing.
Common questions
Q: How long does it take to make these from start to finish?
A: Active assembly takes about 10–15 minutes; baking is 10–12 minutes. Plan for roughly 25–30 minutes including cooling.
Q: Will Nutella leak out while baking?
A: If you use a moderate amount and roll tightly with the seam tucked underneath, leaks are unlikely. Slight oozing can happen if overfilled; use parchment to make cleanup easy.
Q: Can I make these ahead of time?
A: Yes. Assemble the rolls, place them on a tray, cover tightly, and refrigerate for up to 24 hours. Brush with egg wash and bake straight from the fridge, adding a minute or two to the bake time if needed.
Q: Are these safe for kids to eat?
A: Yes — just ensure the rolls are cooled a few minutes after baking to avoid burns from hot filling.
Q: Can I use other spreads instead of Nutella?
A: Absolutely. Try peanut butter, almond butter with a touch of honey, or a vegan chocolate spread to suit dietary needs.
Nutella Crescent Rolls
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough onto the counter and separate it into individual triangles. Keep them chilled until you fill them to prevent over-stretching.
- Spoon roughly 1 teaspoon to 1 tablespoon of Nutella onto the wide end of each triangle. Leave a small border so the filling doesn’t ooze out while baking.
- Starting at the wide end, roll each triangle tightly toward the tip. Tuck the tip underneath to help keep the roll closed and prevent unrolling.
- Place each roll seam-side down on the prepared baking sheet, spaced about 1 inch apart.
- Beat the egg and lightly brush each roll with the egg wash to encourage even, shiny browning. If you like a little sparkle, sprinkle the tops with granulated sugar.
- Bake for 10–12 minutes, watching for a deep golden color. Begin checking at 9 minutes.
- Remove from the oven and let the rolls cool on the baking sheet for 3–5 minutes to set the filling. Dust with powdered sugar before serving if desired.
