I stole this recipe for Nutella Cruffins from thebakermama.com. These three ingredient muffins can be a breakfast, snack or dessert. Refrigerated crescent rolls are rolled out in large rectangles. Then Nutella is spread onto the dough. Next the dough is rolled into a log, then cut in half and cut in half lengthwise exposing the layers. Each of the smaller piece is wrapped around itself to make into a muffin shape with the cut layers facing out, then placed into a muffin pan. After repeating with all the pieces, the cruffins are baked. Once baked the cruffins are sprinkled with sugar when removed from the oven. This delicious recipe looks it comes from a bakery but no messy bowls to clean.

The ingredients for this recipe are: 3 tubes (8 oz) crescent roll dough, ¾ cup Nutella (chocolate hazelnut spread) and sugar

Roll out each sheet of crescent roll until you have 3 larger rectangles, that are slightly larger than what you started with and the perforated lines are blended back together.

Spread about ¼ cup of Nutella onto each sheet.

Starting at the long end of the rectangle, roll up the dough into a log. Cut the dough in half width wise, giving you 2 shorter logs.

Then cut each piece in half lengthwise to expose the layers.

Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. Place each rolled piece into a greased muffin pan. Repeat with the other two sheets.

Bake at 350 F for about 18 to 20 minutes, on the middle rack of the oven, rotating the pan halfway through the baking time. Remove from the oven and immediately remove the cruffins from the pan. Sprinkle each cruffin generously with sugar and place them on a cooling rack.

Serve warm or room temperature.

Enjoy the chocolate layers!

If you liked this recipe for Nutella Cruffins then you can try Strawberry Oat Muffins, French Toast Muffins or King’s Hawaiian Cheesecake Danish or you can try a savory version like Cheesy Garlic Cruffins.

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Nutella Cruffins

Refrigerated crescent rolls are rolled out in large rectangles. Then Nutella is spread onto the dough. Next the dough is rolled into a log, then cut in half and cut in half lengthwise exposing the layers. Each of the smaller piece is wrapped around itself to make into a muffin shape with the cut layers facing out, then placed into a muffin pan. After repeating with all the pieces, the cruffins are baked. Once baked the cruffins are sprinkled with sugar when removed from the oven.

Course Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12 muffins

Ingredients

• 3 tubes (8 oz) crescent roll dough
• ¾ cup Nutella chocolate hazelnut spread
• Sugar for sprinkling

Instructions

1. Preheat oven to 350 F.
2. Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
3. Roll out each sheet of crescent roll until you have 3 larger rectangles, that are slightly larger than what you started with and the perforated lines are blended back together.
4. Spread about ¼ cup of Nutella onto each sheet.
5. Starting at the long end of the rectangle, roll up the dough into a log.
6. Cut the dough in half width wise, giving you 2 shorter logs.
7. Then cut each piece in half lengthwise.
8. Repeat with the other two sheets.
9. Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out.
10. Place each rolled piece in the greased pan.
11. Bake for about 18 to 20 minutes, on the middle rack of the oven, rotating the pan halfway through the baking time.
12. Remove from the oven and immediately remove the cruffins from the pan.
13. Sprinkle each cruffin generously with sugar and place them on a cooling rack. Serve warm or room temperature.