We are big fans of Nutella in our house.  Big fans.   Every morning, at least 3 out of the 4 of us will have some Nutella on some part of their breakfast (smoothie, toast, English muffin, pancake, in oatmeal…it just goes with everything).  

The other day, I asked Kensington if she wanted Nutella Cinnamon Rolls and the girl couldn’t say “yes” fast enough.  Such a simple little recipe!  Perfect for not only weekend breakfasts but quick little weekday breakfasts too!

Simple. Fast. Breakfast. Nutella.

This recipe makes six cinnamon rolls and can be easily doubled for a dozen.

Shopping List
1 can of Crescent Rolls (I used the seamless sheets but the original kind works well too!)
1 tablespoon butter, melted
1 cup of Nutella
2 teaspoons cinnamon
2 or 3 splashes of milk
1 or 2 tablespoons of powdered sugar

Preheat oven to 400 degrees.

Line a baking sheet with foil and lightly spray with Pam (for easy clean up!).  Set aside.

Unroll your Crescent Roll sheet (if you have the original kind with the perforated triangles, then just line them up in one big sheet and press the edges down).  You should have a rectangle of dough.

Spread your melted butter across the entire sheet of dough and then spread your Nutella across (it doesn’t have to reach the edges, just keep it mostly in the middle).  Sprinkle your cinnamon across the Nutella.

Roll up the dough into a log (so roll it up with the longer end).  Slice the log into 6  or 8 pieces and lay each piece out on your baking sheet.

Bake 10 to 12 minutes or until lightly browned.

While your cinnamon rolls are baking, make your glaze.  In a small bowl, mix your milk and powdered sugar together with a fork.  Add more milk if it’s too thick and more sugar if it’s too thin.

Remove cinnamon rolls from oven and immediately serve them with a drizzle of your glaze.

Cinnamon Roll perfection.

Happy Tuesday!