Soft Hazelnut Crescent Rolls
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Today’s recipe is another gem from Simple and Delicious. Hello Nutella lover! As I mentioned before, the last issue was packed with fantastic recipes, and this one for Hazelnut Crescent Rolls is no exception. These rolls are incredibly simple and require only four simple ingredients, one of which is a personal favorite: crescent rolls.
The recipe also calls for chocolate hazelnut spread (like Nutella), chocolate-covered toffee bits, and powdered sugar. Combining these ingredients creates a delectable treat that’s sure to impress. Even without the toffee bits, these rolls are still a hit, and I plan to try that variation next time I make these delightful morsels. I do like the added crunch you get with those bits of toffee!
They make an easy and quick breakfast treat that’s perfect for surprising your sweetheart on Valentine’s Day. Imagine serving a few of these warm, flaky rolls alongside fresh strawberries and your favorite morning drink. It’s a breakfast that’s both simple and divine, and the best part is how effortlessly they come together. You simply must try making these Hazelnut Crescent Rolls—they’re way too easy and absolutely delicious with that hazelnut flavor!
These rolls make a lovely homemade gift, too. Arrange them in a pretty box or tin, and add a festive ribbon for a thoughtful and delicious present for friends or family.
Ingredients for Nutella Crescent Rolls
- PILLSBURY REFRIGERATED CRESCENT ROLLS
- CHOCOLATE HAZELNUT SPREAD
- CHOCOLATE-COVERED ENGLISH TOFFEE BITS
- CONFECTIONERS’ SUGAR
Instructions for Hazelnut Crescent Rolls Recipe
Prepare the Crescent Rolls: Unroll the crescent roll dough and separate the crescent roll triangles.
Add the Filling: Spread 1 tablespoon of hazelnut spread evenly on each triangle. Sprinkle with toffee bits.
Roll and Shape: Roll up each triangle from the wide end to the pointed tip. Place the crescents pointed-side down on greased baking sheets, leaving about 2 inches of space between each crescent. Gently curve the ends of each crescent to form a crescent moon shape.
Bake: Bake the crescents in a preheated oven at 375°F (190°C) for 11-13 minutes or until golden brown.
Dust and Serve: Let the crescents cool slightly on the baking sheets once baked. Dust with confectioners’ sugar before serving.
Frequently Asked Questions
Can I make these rolls without the toffee bits?
Yes, you can definitely make these rolls without the toffee bits. They will still be delicious with just the chocolate hazelnut spread and confectioners’ sugar. You can even add a melted chocolate drizzle in place of the confectioners’ sugar.
What if I don’t have toffee bits?
No problem! You can omit the toffee bits or substitute them with chopped nuts (like hazelnuts or walnuts), chocolate chips, or even sprinkles.
How do I store leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
How do I prevent the rolls from sticking to the baking sheet?
Make sure to grease the baking sheet well before placing the rolls on it. You can also use parchment paper for easy cleanup.
Can I make these rolls ahead of time and reheat them?
Yes, you can prepare the rolls ahead of time and store them in the refrigerator. Reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Can I use a different type of nut butter instead of chocolate hazelnut spread?
Yes, you can use other nut butters like peanut butter or almond butter, but the flavor will be different from the classic chocolate hazelnut spread.
For more recipes like this, try:
Hazelnut Crescent Rolls
Real Mom Kitchen
Equipment
Ingredients
- 8 oz pkg refrigerated crescent rolls
- ½ cup chocolate hazelnut spread warmed
- ⅓ cup chocolate-covered English toffee bits You could leave these out and it would still be fab
- Confectioners’ sugar
Instructions
- Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
- Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar. Yield: 8 servings.
Nutrition
