Make It
Step 1
Preheat oven to 350° F. Spray the inside of a 6-inch-round cake pan or the wells of a 6-well cupcake tin with nonstick cooking spray. Set aside.
Step 2
Unroll the crescent dough sheet on to a clean work surface. Evenly spread chocolate hazelnut spread across the dough sheet. Sprinkle morsels and cinnamon on top of spread. Starting with the short side, roll the dough into a log. Using a sharp knife, cut the log into 6 rolls. Place rolls into prepared pan. If using the cake pan, it is fine if they are touching.
Step 3
Bake rolls for 15-20 minutes or until edges are lightly browned. Remove and place on cooling rack. In a small saucepan, heat milk and cream cheese over low heat. Stir to help the cream cheese soften. Once soft, whisk in the powdered sugar. Pour mixture over warm rolls before serving.
Ingredients
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