NUTELLA FRENCH TOAST ROLL-UPS
These Nutella French Toast Roll-Ups are a fun, finger-friendly treat for breakfast or brunch. These portable, and easy to make French Toast Roll Ups are filled with delicious Nutella, dunked into custard, sauteed until golden brown and then rolled in cinnamon sugar goodness!
Provided by Chef Kathy McDaniel
Time 18m
Number Of Ingredients 10
Steps:
- Trim the crusts off the bread. With a rolling pin, roll each slice of bread until flattened.
- Spread each slice of bread with a layer of Nutella (about 1/2 tablespoon per slice), and tightly roll up the bread slices.
- In a small shallow bowl, whisk together the milk, egg, sugar and vanilla. Set aside.
- In a separate small shallow bowl, mix together the sugar and cinnamon and set aside.
- In a large nonstick saute pan over medium heat, melt the butter. Dip each Nutella French Toast roll-up in the milk and egg mixture. Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are sauteed.
- Immediately after removing the roll-ups from the saute pan, roll them through the cinnamon-sugar mixture until all sides are coated. Serve them warm with some maple syrup on the side.
Nutrition Facts : Calories 197 kcal, Carbohydrate 26 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 176 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
NUTELLA CINNAMON ROLLS
These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. -Pam Ivbuls, Elkhorn, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.
Nutrition Facts : Calories 616 calories, Fat 25g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 407mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 4g fiber), Protein 12g protein.
NUTELLA® CRESCENT ROLLS
Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
- Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
- Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g
NUTELLA SANDWICH ROLLS
I saw this in a magazine and thought I'd post for all the little ones & not so little ones that like nutella!!!! You can use other chocolate hazelnut spreads if you like. These make a nice change from "Fairy Bread" and are ideal for childrens parties or just for a treat.
Provided by Jen T
Categories Breads
Time 10m
Yield 12-24 rolls
Number Of Ingredients 3
Steps:
- Using a rolling pin roll out the bread slices to flatten.
- Spread each slice with nutella.
- Sprinkle over the hundreds & thousands.
- Roll up as you would a swiss roll.
- Either cut in half to make smaller or for a party piece tie 3 rolls (either halved or whole) together with a ribbon and serve.
NUTELLA SANDWICH
Provided by Giada De Laurentiis
Time 9m
Yield 3 sandwiches
Number Of Ingredients 2
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.
NUTELLA ROLLS
I just made these the other day. They were so incredibly easy. Only 4 ingredients! I loved them. So different. And right out the oven ... they taste like a fabulous French pastry. At least in my imagination ... seeing as I've never actually tried a French pastry right out of the oven.
Provided by Monica
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread out a crescent roll triangle.
- Drop a dollop, about 1 or 2 teaspoons, in the middle .
- Add a slice of banana if that's what you choose.
- Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top.
- Sprinkle with powdered sugar.
- Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked.
- Serve while warm or cold.
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- Add 1/4 cup of the milk to a cup and warm it up in the microwave until it's lukewarm. Add the yeast to the milk, a tsp of sugar and mix well. Let the yeast mixture sit for about 10 min until it froths up and bubbles.
- Melt the butter in a sauce pan or in the microwave. In a mixer add the melted butter and sugar and mix until the sugar and butter are well incorporated. Add the eggs and continue mixing until the mixture is light. Add the yeast mixture, remaining milk, salt and continue mixing until everything is well incorporated.
- Start adding the flour half a cup at a time and mix well. The dough is ready when it no longer sticks to your hands. Add additional flour if you need it.
- Let the dough rise until it doubles in size, make sure you cover it with a clean damp towel or plastic wrap, about an hour to an hour and a half.
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