Nutella Biscuit Rolls

Always a good idea to have a couple of extra spoons around. Just in case.

Oh yes, you read the title right: more Nutella! Rejoice.

Today’s feature is something like a two-in-one recipe. These Nutella rolls take after cinnamon rolls (mini ones, in shape) and the biscuits are also a recipe for allegedly one of the “best buttermilk biscuits” made from scratch.

Of course, you could use store-bought biscuits (like Pillsbury, for example), but that quite possibly wouldn’t accord this treat its due justice. For me, it’s everything-from-scratch-if-I-can-help-it! And, you know, that’s just how I roll.

This one is great for afternoon hi-tea, plus the kids will love it. Quick breakfast, sweet snack or after-school treat… The possibilities are endless (i.e. you are permitted to eat this at any time of the day, go ahead)!

After all, Nutella has got to be one of the best things ever invented. Thank God.

Nutella Biscuit Rolls

Yield: 8 biscuit rolls

Adapted from Michael’s recipe on Inspired by Charm

For the Biscuit Rolls

  • 1 can Pillsbury Grand Biscuits (or make your own; I’ll share the recipe another time!)
  • 1 small jar of Nutella
  • Flour and fine/caster sugar for rolling

For the Cream Cheese Frosting (optional)

  • 4 oz cream cheese, softened
  • 1 1/2 cup icing (confectioner’s) sugar
  • 1 tsp vanilla extract

Directions

To make the Biscuit Rolls

1. Preheat the oven to 200 degrees C (approximately 392 degrees F). Lightly grease two six-slot muffin pans (or eight slots of a bigger one) and set aside.

2. Lightly flour and sugar your work space. Using a rolling pin, roll each of the 8 biscuits into a flat circle, about double its size.

3. Generously spread Nutella onto each rolled out dough.

4. Roll up each dough. Carefully cut each piece into three equal sections (my dough pieces were a little smaller for some, so I cut them into two sections instead).

5. Place three cut sections, cut-side up, into each muffin slot. Repeat for all muffin slots.

6. Place the muffin pans into the oven. Bake for approximately 15 to 20 minutes, until the tops and sides are slightly browned.

7. Remove from the oven once done, and leave to cool on a standing rack for 5 minutes before devouring!

In all its homemade glory, defects included.

To make the Cream Cheese Frosting (optional)

1. While the rolls cool, place the cream cheese, icing sugar and vanilla extract in a medium-sized bowl.

2. Using a whisk, whip until smooth. Slather on the frosting while the rolls are still warm.

Okay, Ely’s Nutella list project starts now. I need more ways to legitimately use Nutella so that I can stop myself from suffering the guilt of non-stop spoon to mouth, if you know what I mean.

So watch this space. xx

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