Easy Nutella Banana Cinnamon Rolls

These cinnamon rolls are the dessert of my guilty-pleasure dreams: soft, pillowy dough rolled with Nutella and sliced bananas, kissed with a little cinnamon and whatever glaze I feel like that day. They’re not fancy, they’re not perfect, but they disappear fast—warm, messy, and exactly what weekend mornings (and midnight snack attacks) were made for.

My husband calls them “the illegal breakfast” because the kids demand them before school and we pretend it’s still technically dessert. True story: once I hid the last roll in the back of the fridge and he found it three days later — still delicious, still smug. These rolls became our staple because they’re forgiving, they work when bananas are too brown for anything else, and they make the kitchen smell like a bakery even when I’m still in my pajamas.

Kitchen Talk

I’ll be honest: I’ve rolled these too tight and too loose, and both ways taught me something. Too tight makes neat spirals but can squeeze the filling out; too loose gives big, dramatic swirls that ooze Nutella everywhere (and yes, I call that a success). One time I forgot to mellow out the Nutella and it clung like glue — lesson: let it warm up a touch so it spreads without tearing the dough. Also, the banana is forgiving here — slightly brown is actually a flavor boost.

Shopping Tips

– Chocolate: Choose a jar of Nutella or a similar chocolate-hazelnut spread you actually like to eat by the spoonful; the better the spread, the better the roll.
– Fruit: Use ripe bananas with some brown speckles for maximum sweetness and easy slicing—avoid totally green ones.
– Baking Basics: Pick all-purpose flour and a reliable sugar (granulated and a little brown sugar for mixing with cinnamon is handy).
– Fats & Oils: Unsalted butter is your friend — it browns nicely and keeps the filling rich; swap salted if that’s all you have and just ease up on added salt if any.
– Flavor Boosts: Grab a small bottle of vanilla extract or a lemon for zest if you want to jazz up the glaze or dough.
– Nuts & Seeds: Optional: toasted hazelnuts or chopped walnuts add crunch if you crave texture — buy them pre-toasted to save time.

Prep Ahead Ideas

– Make the dough the night before and let it chill in the fridge; in the morning it’s easier to roll and the flavors relax.
– Slice bananas just before assembling to avoid browning, but mix your cinnamon-sugar ahead and store in an airtight container.
– Keep Nutella at room temperature in a warm spot so it spreads easily when you’re ready to roll.
– Store prepped dough in a lightly oiled, covered container or a zip-top bag to prevent drying; assemble and bake the morning-of for maximum freshness.

✔Time-Saving Tricks

– Use store-bought dough (croissant or brioche-style) when life is chaotic — it’s not cheating, it’s survival.
– Warm your Nutella slightly in a microwave-safe bowl for a few seconds so it spreads without tearing the dough.
– Slice with a serrated knife or dental floss to keep swirls intact without squashing them.
– Bake on a lined sheet so cleanup is minimal; glaze while warm and call it a day.

✔Common Mistakes

– Overstuffing: I once piled on too much Nutella and it leaked out like a chocolate waterfall. Fix: wipe edges clean before sealing and don’t overfill the center.
– Scant filling distribution: If one roll is all banana and another is just dough, redistribute the spread evenly before rolling.
– Soggy bottom: Sometimes the base was damp from too-ripe banana. Rescue by baking a touch longer or finishing under the broiler for a quick top crisp (watch it closely).
– Rolling too tight: Makes dense rolls — give the dough some room to breathe or it’ll be gummy.

What to Serve It With

– A bright, simple salad of arugula and orange segments to cut through the richness.
– A big peel-and-serve fruit platter for brunch balancing (grapes, berries, sliced apples).
– Strong coffee or a silky latte — this is a pastry that wants bold coffee company.

✔Tips & Mistakes

– Use a bench scraper or sharp knife to slice clean rolls; dental floss works if you’re careful.
– Don’t skimp on letting the spread soften a bit for easy spreading — rip and tear are real.
– If the tops brown too fast, tent with foil and finish baking more evenly.
– One-liner: I once glazed a pan of hot rolls and they soaked it up — brush glaze on gently.

✔Storage Tips

Store leftovers in an airtight container at room temperature for a day or in the fridge for a couple more days. Reheat gently in a microwave or oven until warm and melty — cold rolls are still tasty (no shame), but warming brings the gooey back. Freeze unbaked rolls on a tray, then transfer to a bag; thaw and bake for fresh-from-oven vibes.

✔Variations and Substitutions

– Swap Nutella for cookie butter, peanut butter + cocoa, or a thick fruit jam if hazelnut isn’t your thing.
– Try sliced strawberries or apple instead of banana for a different texture — apples will need thinner slices.
– Use a cinnamon-sugar + butter smear without Nutella for classic cinnamon rolls with banana pockets.
– Grain-free? Use a gluten-free dough if needed but expect a slightly different chew.
– Add a handful of chopped toasted hazelnuts for crunch, or a sprinkle of sea salt on top to heighten the chocolate.

Frequently Asked Questions

Easy Nutella Banana Cinnamon Rolls

Soft, gooey cinnamon rolls swirled with Nutella and sweet banana slices, finished with a simple vanilla glaze. Weekend brunch perfection in under an hour.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 18 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 40 minutes minutes

Servings: 10

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 14 oz refrigerated pizza dough
• ▢ 0.75 cup chocolate hazelnut spread warm slightly to soften
• ▢ 1.25 cup ripe bananas, thinly sliced
• ▢ 1.5 tbsp unsalted butter, melted
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 tsp ground cinnamon
• ▢ 0.13 tsp kosher salt
• ▢ 0.75 cup powdered sugar for glaze
• ▢ 2 tbsp milk for glaze
• ▢ 0.5 tsp vanilla extract for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly butter a 9-inch round or square baking pan.
• Microwave the chocolate hazelnut spread for 15–20 seconds until easily spreadable.
• Unroll pizza dough on a lightly floured surface and press into a 12x15-inch rectangle.
• Brush dough with melted butter, leaving a 1/2-inch border on one long edge.
• Spread the softened hazelnut spread evenly over the dough.
• Scatter banana slices over the spread in a single layer.
• Stir together brown sugar, cinnamon, and salt. Sprinkle the mixture evenly on top.
• Roll up tightly from the long side without the border. Pinch seam to seal.
• Trim ends if needed, then slice the log into 10 even rolls with a serrated knife.
• Arrange rolls cut-side up in the pan. Bake 20–24 minutes, until golden and set in the center.
• Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and rest 5 minutes before serving.

Notes

Variation: Add a handful of toasted chopped hazelnuts before rolling for crunch. Storage: Keep leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm 10–15 seconds in the microwave before serving.

This recipe is an original creation inspired by classic Easy Nutella Banana Cinnamon Rolls flavors. All ingredient ratios and instructions are independently developed.