Description
Delightful and easy-to-make Nutella and banana stuffed crescent rolls, perfect for a sweet breakfast or snack. Soft crescent dough encases a luscious combination of creamy Nutella and fresh banana slices, then rolled in cinnamon sugar and baked to golden perfection.
Ingredients
Scale
Crescent Rolls
- 1 8-count can crescent rolls
Filling
- 1/4 cup Nutella
- 2 bananas
Topping
- 1/3 cup sugar
- 1-3 teaspoons cinnamon (adjust based on taste)
Instructions
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit. Lightly spray a baking sheet or line it with parchment paper or a Silpat to prevent sticking.
- Prepare crescent dough: Open the can of crescent rolls and unroll the dough carefully on a clean surface.
- Spread Nutella: Spread approximately half a tablespoon of Nutella on the fat end of each crescent roll triangle.
- Add banana segments: Peel the bananas and cut each into 4 segments. Place one banana segment on the Nutella-spread end of each roll.
- Roll and seal: Roll up each crescent dough triangle starting from the Nutella and banana end, sealing the edges with your fingers to keep the filling from leaking out.
- Mix cinnamon sugar: In a shallow bowl, stir together the sugar and cinnamon thoroughly.
- Coat rolls: Roll each filled crescent roll in the cinnamon sugar mixture, coating them well for a sweet, crunchy topping.
- Arrange on baking sheet: Place the coated rolls on the prepared baking sheet, leaving some space between each for expansion.
- Bake: Bake at 375°F for about 12 minutes or until the bottoms are golden brown and the rolls are cooked through.
- Serve warm: Enjoy these rolls hot for the best texture and flavor. If serving later, reheat in the oven to warm before eating.
Notes
- You can adjust the amount of cinnamon in the sugar mixture to suit your preference.
- Using ripe but firm bananas works best to avoid overly mushy filling.
- To store, keep the rolls in an airtight container and reheat in the oven before serving.
- Try adding chopped nuts inside for extra texture if desired.