Nutella Cinnamon Rolls_2

Last weekend – ironically on Valentine’s Day – the founder of the Ferrero company, Mr. Michele Ferrero died at age 89. Known as “the Father of Nutella” and “real life Willy Wonka,” Ferrero’s company introduced Nutella, Kinder Eggs and Ferrero Rocher, making the world a sweeter, happier place.

I have to say, I was into Nutella before it became a thing here in the U.S. over the last few years. Nutella on toast for breakfast wasn’t unheard of during my childhood and was pretty much our substitute for peanut butter; that’s not to say we didn’t stock peanut butter jars in our pantry. But let’s just say, I was sneaking spoonfuls of Nutella in the middle of the night long before the food bloggers picked it up as the latest and greatest.

In honor of this legendary man and the chocolate legacy he’s left behind, I whipped up a batch of easy Nutella Cinnamon Rolls. They’re easy because I didn’t make my own dough. Let’s be real, I used Pillsbury Crescent Roll dough and pulled together my own filling.

  Nutella Cinnamon Rolls

Nutella Cinnamon Rolls


  • 1 can Pillsbury Crescent Rolls
  • 4 tablespoons Nutella
  • 1 tablespoon Ground Cinnamon
  • Dental Floss, for cutting the rounds
  • Cooking Spray
  • Muffin Pan


  1. Preheat oven to 375 F
  2. On a flat surface, unroll the dough into one large sheet
  3. Spread the nutella over the dough in an even layer, careful not to tear it. I found using a knife, as opposed to a spoon works best.
  4. Sprinkle the nutella with cinnamon
  5. Roll the dough horizontally, staring on the longest end
  6. Once you’ve rolled the dough, use the dental floss to cut the dough into 1 inch pieces. To do so, slide the floss under the roll, pull up each side of the floss, cross and pull in opposite directions. Repeat with the remaining dough.
  7. Spray your muffin pan with cooking spray and place each roll in the pan, swirl-side up
  8. Bake for 13-15 minutes
  9. Serve warm
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