Nutella Pie Crust Cinnamon Rolls

Name: Nutella Pie Crust Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 refrigerated pie crusts; 1 cup granulated sugar; 2 tsp. ground cinnamon; 13 oz. container Nutella spread

April 20, 2025Teresa Ambra

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If you want an absolutely delectable breakfast entree, look no farther than these Nutella Pie Crust Cinnamon Rolls! This easy, 4-ingredient recipe brings you the exquisite flavor of Nutella mingled with cinnamon and wrapped in a refrigerated pie crust! That hazelnut-chocolate flavor in Nutella spread just can’t be beat!

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After Labor Day last year, I brought these simple Cinnamon Rolls in for our Hostess Committee at church one Sunday morning. They were ravaged in short order! Of course, Nutella makes everything better. Once I said these goodies had Nutella spread inside, everyone was willing to give them a try. 🙂

Nutella Pie Crust Cinnamon Rolls are not overly sweet or sugary to the point of being excessively rich. These have a more subtle flavor and sweetness. If you MUST have more sweetness to your sweet rolls, by all means, add more sugar. But everyone I served these Cinnamon Rolls to enjoyed them just like they were (and most had at least two!)

These scrumptious Pie Crust Cinnamon Rolls are perfect for any breakfast menu, especially for company or holidays. They make a great item for any brunch, but they’re also great for snacks at tailgating parties or potlucks. No one will be able to stay out of them. 🙂

Nutella Pie Crust Cinnamon Rolls are fabulous.

These Cinnamon Rolls are great treats for breakfast–any time, any place!

You can also bring them along to tailgating parties or potlucks. Everyone will want seconds!

You can always dip them in a little more Nutella spread, if you prefer. 🙂

Here’s what I did.

I used these ingredients.

Unwrap and roll out the refrigerated pie crust.

Spread pie crust with a generous amount of Nutella spread.

Combine cinnamon and sugar in a small bowl.

Whisk well to combine.

Sprinkle about a three tablespoons of the mixture on each pie crust.

Roll up the pie crust gently, but tightly. Try not to tear the pie crust by handling too roughly.

Place the pie crust rolls on a parchment paper-lined cookie sheet. Spread each one a few inches apart, since the the rolls expand while baking.

Bake at 350 degrees for about 30 minutes until crust is cooked and lightly browned. Remove from oven and cool about 15-20 minutes before cutting into slices. If desired, you can trim off the ends about 1/8-inch to get uniform pieces.

If desired, serve the Nutella Pie Crust Cinnamon Rolls with additional Nutella spread for more Nutella deliciousness!

These are great to serve for a Mother’s Day breakfast or brunch.

Nutella Pie Crust Cinnamon Rolls are not overly sweet, but they have that rich, Nutella flavor that everyone loves!

The chocolate and hazelnut flavors of the Nutella plus cinnamon makes a fantastic flavor combo.

Here’s the recipe.

NUTELLA PIE CRUST CINNAMON ROLLS

(My own concoction)

Nutella Pie Crust Cinnamon Rolls

Teresa Ambra

Nutella Pie Crust Cinnamon Rolls will be a rage at your next breakfast or brunch party! These delicious Pie Crust Cinnamon Rolls use only 4 ingredients and are so easy to whip up. Your family and guests will be swooning over every bite. Great snacks for tailgating parties or potlucks, too.

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Prep Time 20

Cook Time 30

Total Time 50

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 28

Calories 210 kcal

Equipment

1 extra large cookie sheet pan
parchment paper
1 butter knife or spreader
1 small bowl
measuring cups
measuring spoons

Ingredients

4 refrigerated pie crusts
1 cup granulated sugar
2 tsp. ground cinnamon
13 oz. container Nutella spread

Instructions

Roll out pie crusts.
Spread a thin layer of Nutella (about 1/3 cup) or a little more on top of each pie crust – almost to the edges.
Combine sugar and cinnamon in a small bowl.
Measure out about three tablespoons cinnamon-sugar mixture and sprinkle it evenly over the Nutella spread on top of each pie crust.
Try to get good, even coverage over top.
Roll up crust gently but tightly.
Crimp the edges by pressing down each time you turn the dough over.
Once the roll is completely rolled, crimp the edges well.
Place pie crusts in a large 18×26” cookie sheet pans. Leave about two to three inches space between each roll so the rolls can expand while baking.
Bake at 350° for about 30 minutes, or until crust is cooked and slightly browned.
Cool in pans about 15-20 minutes before cutting into rolls with a sharp knife.
You can trim off the crust edges before cutting down into rolls, if you prefer.