nutella, cream cheese, sweet rolls

We have been enjoying some rather fabulous autumn weather lately. Windows have been open...I've made a pot of chili and tried a new recipe for a chicken corn chowder. I intended to make these delicious pumpkin cream cheese rolls last week for moms group in keeping with the autumnal weather but then I got distracted by the jar of nutella and well...the rest is history.

A delectable ooey gooey nutella infused mouth pleasing history.



What you'll need:
2 packs Pillsbury crescent rolls*
8 oz cream cheese, softened
13 oz jar nutella
confectioner's sugar

What you'll do:
Mix together half of the cream cheese and half of the nutella until well blended.
Unroll both tubes of crescents, being careful to not separate the rectangles.

crescent rolls, sweet rolls

Put them short end to short end and pinch the seams together making one long rectangle.
Spread cream cheese nutella mixture over dough.

nutella, sweet rolls, pillsbury crescents

Begin rolling the dough into a log starting at the long end.

cream cheese, nutella, pillsbury crescent rolls

Cut into one inch pieces.
Lay them into a 9x13 that has been lightly coated with cooking spray.
Bake at 350 degrees for 25 to 30 minutes or until rolls are a golden brown.

nutella, cream cheese, sweet rolls, pillsbury crescents

While they're baking mix together the remaining cream cheese and nutella, adding in a small amount of confectioner's sugar to taste.
When the rolls come out of the oven, allow them to cool for about 10 minutes and then smother them in the frosting you just made.

Needless to say none of the moms seemed to mind that I hadn't made the pumpkin cream cheese rolls. They were so good with a cup of hot coffee and tiny so they felt indulgent without all of the guilt.

nutella, cream cheese, pillsbury crescent rolls

*I am normally all about using generic brands and saving money but I have found that the off brands for crescent rolls are just lacking in taste and texture so I suggest using the Pillsbury brand.

Tuesday's Table


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