Nutella Crescent Rolls

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Nutella Crescent Rolls transform store-bought dough into flaky golden pillows oozing warm hazelnut chocolate, perfect for 15-minute breakfasts or dessert hacks. They serve 8 with caramelized edges and optional chocolate drizzle for Pinterest-ready indulgence.

Why This Recipe Works

Crescent dough bakes flaky without yeast rising. Nutella’s fat content prevents sogginess. Egg wash creates glossy shine. Moderate heat melts filling without burning. Parchment prevents sticking. Minimal ingredients maximize profit margin.

Ingredients & Prep

Rolls:

• 1 can (8 oz) crescent roll dough
• ½ cup Nutella
• 1 egg, beaten

Topping:

• ¼ cup chocolate chips, melted
• Powdered sugar

Step-by-Step Instructions

1. Preheat 375°F; line baking sheet parchment.
2. Unroll dough triangles; spread 1 tbsp Nutella wide end.
3. Roll tightly point-to-end; curve into crescent.
4. Brush egg wash; bake 11-13 minutes golden.
5. Cool rack; drizzle melted chocolate. Dust sugar.

Flavor Variations

Storage Tips

Room temp airtight 2 days; reheat 350°F 5 minutes.

FAQs

Nutella leaks?
Less filling; seal edges well.

Dough tears?
Keep cold until rolling.

Air fryer?
330°F 6-7 minutes.

Conclusion

Nutella Crescent Rolls chocolate-hugs simplicity flaky perfection.

Nutella Crescent Rolls

Print Recipe

Nutella Crescent Rolls transform simple crescent dough into warm, flaky pastries oozing with chocolate-hazelnut filling. Just 4 ingredients yield bakery-style treats perfect for breakfast, brunch, or dessert with powdered sugar dusting.

• Author: ssam
• Prep Time: 8 mins
• Cook Time: 12 mins
• Total Time: 25 mins
• Yield: 8 rolls 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (8 oz) tube refrigerated crescent roll dough (8-count)
• ⅓ cup Nutella hazelnut spread, room temperature
• 1 large egg, beaten (for egg wash)
• 2 tbsp powdered sugar (for dusting)

Instructions

• 1. Preheat oven to 375°F. Line baking sheet with parchment paper or silicone mat.
• 2. Unroll crescent dough and separate into 8 triangles along perforations.
• 3. Spread 1-1½ tsp Nutella evenly over each triangle, leaving ¼-inch border at edges.
• 4. Starting at wide end, roll up tightly toward point, stretching slightly. Curve ends inward to form crescent shape. Place point-side down, 2 inches apart on baking sheet.
• 5. Brush tops lightly with beaten egg wash using pastry brush.
• 6. Bake 11-14 minutes until golden brown. Cool on pan 5 minutes, then transfer to wire rack.
• 7. Dust generously with powdered sugar using fine-mesh sieve before serving.

Notes

1. Soften Nutella 10 minutes for smooth spreading; cold Nutella tears dough.
2. Don’t overfill excess leaks during baking and burns.
3. Room temperature egg wash prevents tearing dough when brushing.
4. Air fryer option: 330°F for 6-8 minutes (no preheat needed).
5. Store airtight up to 2 days; reheat 350°F oven 3 minutes for crispness.

Nutrition

• Serving Size: 1 roll
• Calories: 240
• Sugar: 14g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg

Keywords: nutella crescent rolls, chocolate hazelnut croissants, easy nutella pastry