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.
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Servings:
Ingredients
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.