Quick Nutella Cinnamon Rolls with Vanilla Glaze
These indulgent cinnamon rolls transform store-bought crescent roll dough into a gooey, chocolate-hazelnut treat perfect for weekend mornings or impromptu desserts. The Nutella melts into sweet, rich swirls while cinnamon adds warmth and depth. A simple vanilla glaze made with butter and powdered sugar provides the perfect finishing touch. Ready in under 30 minutes, these rolls offer bakery-style satisfaction without the time commitment of traditional yeast dough. The key is rolling tightly and not overbaking to maintain that signature gooey center.
Ingredients
- 1 can refrigerated crescent rolls 8-count
- ⅝ cup Nutella
- 1 tablespoon+ cinnamon
- 2 ½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¾ cup+ confectioners' sugar
- cream or milk(optional)
Instructions
- 1
Preheat oven to 350F
- 2
Spray 9 or 10 inch pie plate or baking dish with cooking spray
- 3
Open crescent roll can and unwrap dough carefully
- 4
Keep triangles stuck together if they are paired
- 5
Arrange triangles or rectangles in one long row on clean work surface
- 6
Press seams together, overlapping slightly to close gaps
- 7
Spread Nutella evenly over entire surface, leaving 1/2 inch margins
- 8
Sprinkle cinnamon generously over Nutella
- 9
Roll up dough tightly into a log starting from short side
- 10
Slice log into 8 equal pieces using sharp knife, bench scraper, or dental floss
- 11
Place pieces in prepared pan
- 12
Bake for 12 to 15 minutes until puffed and just beginning to turn golden
- 13
Combine glaze ingredients in small bowl and whisk until smooth
- 14
Adjust butter and sugar ratios for desired consistency
- 15
Add splash of cream or milk if needed for glaze consistency
- 16
Glaze rolls immediately for melted effect or after cooling slightly
- 17
Serve immediately
Tips
Use dental floss to slice rolls without compressing the dough log and losing the spiral shape.
Cut the log in half first, then divide each half into quarters for more even pieces than eyeballing from end to end.
Don't overbake - rolls should be just golden and still gooey in the center for best texture.
Good to Know
Store in airtight container at room temperature for up to 3 days
Rolls can be assembled and sliced, then refrigerated overnight before baking
Serve warm immediately after glazing for best gooey texture
Common Mistakes
Don't overbake to avoid dry, tough rolls
Press seams tightly to prevent unrolling during baking
Leave margins when spreading Nutella to prevent overflow
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble and slice the rolls, then cover and refrigerate overnight. Bake directly from cold, adding 2-3 extra minutes to baking time.
What if I don't have a pie plate?
Use any 9-inch round or square baking dish, or even a muffin tin with one roll per cup for individual portions.
How long do these keep?
Best eaten fresh but can be stored covered at room temperature for up to 3 days. Warm briefly in microwave before serving leftovers.