RV Camping Recipe of the Month April 2019

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Glazed Nutella Cinnamon Rolls


Ingredients for the roll:

Baking spray, for spraying the muffin tin

1 8 oz can of your favorite crescent roll dough

2/3 cup Nutella spread
1 1/2 tablespoons cinnamon

Kosher salt


Ingredients for the frosting:

1 1/2 cups powdered sugar

1/2 cup plain cream cheese, at room temperature

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, at room temperature


Directions for the rolls:

~ Preheat oven to 350°F and grease a 12-muffin tin with butter or cooking spray.

~ Unroll the crescent sheet onto a clean work surface. (If the dough is sticking, sprinkle the work surface and the dough with all-purpose flour.) If your dough has perforated triangles, knead any seams together with your fingers, so that you have a smooth sheet.

~ Spread Nutella over the sheet in a smooth, thin layer, leaving about a 1/4 border on all sides, then sprinkle with cinnamon and a pinch of salt.

~ Starting from the bottom, carefully and tightly roll up the dough. Using string (like unflavored dental floss or baker's twine), slice the dough into even-sized pieces, pulling up from underneath, being careful not to squash each roll as you go. (If you don't have string, a sharp, serrated knife works too.)

~ Arrange the rolls in greased baking plate or pie pan (they should all be touching), or muffin tin. Bake at 350°F for 12 to 15 minutes, or until they're just starting to brown.

~ Take the rolls out of the oven and let them cool for at least 20 minutes before icing.


Directions for the icing:

~ With a rubber spatula or electric mixer, mix softened butter and cream cheese until fully combined. Sift in powdered sugar, mixing after every ¼ cup or so, then add the vanilla extract and stir until everything is smooth.




Recipe and photo courtesy of







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