Easy Nutella Cinnamon Roll Cake
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
8
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Course
Dessert
Easy Nutella Cinnamon Roll Cake
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 Box Pepperidge Farm® Puff Pastry Sheets thawed
- 1 C Hazelnut Spread*
- 4 Tbsp unsalted butter melted
- ⅔ C brown sugar packed
- ¼ C sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp cream cheese softened
- 1 C powdered sugar
- 3-4 Tbsp milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch pie plate and set aside.
- Unfold thawed Puff Pastry Sheets, prick all over with a fork, then spread the hazelnut spread over both sheets, covering each Sheet completely.
- In a medium bowl, add the melted butter, brown sugar, sugar, and cinnamon and stir until combined. Spread evenly over both Sheets.
- Using a knife or pizza cutter, cut the dough into 1 inch strips. Roll the first strip into a small cinnamon roll and place in the center of the pie plate. Attach the second strip to the end of the cinnamon roll in the plate and wrap it around the roll. Repeat with each strip until the pie plate is full.
- Bake for 25-30 minutes, or until the dough is golden brown and the filling it bubbling over in the center.
- In a small bowl, add the cream cheese, powdered sugar, and milk and whisk with a fork until smooth. If too runny, slowly add more powdered sugar, if too thick, slowly add more milk. Pour over cinnamon roll cake and serve warm.
Notes
- *Heat hazelnut spread briefly in the microwave before spreading over Puff Pastry Sheets to make it easier to spread. Just 15 seconds should do!
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