These simple and delicious Nutella White Chocolate Crescent Rolls are quick and easy to make. With only 4 ingredients, and a glaze if you choose to use it they are a yummy little treat for any occasion.
Nutella White Chocolate Crescent Rolls are a Nutella lovers dream.
Big problem is they only make 8 crescents. Now I double the recipe and I also ice it because that’s how everyone likes them.
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Making Nutella White Chocolate Crescent Rolls is SO easy. Open up your crescent rolls, spread some nutella, sprinkle about 6-8 white chocolate chips on top, roll up crescents! You are almost done!
Place on baking sheet lined with parchment paper and bake about 12 minutes.
I make a glaze for my Nutella White Chocolate Crescent Rolls but they are delicious plain also. The glaze is simple to make. Once I made it, that was it. I had to make it everytime!
When you glaze the crescents I dunk the top in the glaze then lay it back on the parchment lined baking sheet until its set. Just like you would a doughnut.
Make these easy and delicious Nutella White Chocolate Crescent Rolls for your family today!
- 1 can 8 crescent rolls
- Nutella
- white chocolate chips
- For Icing
- 2 1/2 tbsp butter melted
- 1 cup powdered sugar
- 2-3 tbsp milk use heavy cream fro a thicker glaze
- 1/2 tsp vanilla
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Roll out each of the crescent rolls and place each triangle flat down on parchment lined a baking sheet.
Spread about 1 tablespoon of Nutella on the top part of each triangle. Drop about 6-8 white chocolate chips on top of Nutella.
Roll the dough from the long side to create the crescent roll.
Bake for 12 minutes. Your oven may take longer to cook.
Glaze with Icing if using or keep plain.
For Glaze:
Melt butter in a bowl or cup in the microwave.
Add to powdered sugar.
Add 2 tablespoons of milk . (If you want a thicker Glaze use heavy cream)
Add the 1/2 teaspoons of vanilla. Stir to blend.
Beat with an electric mixer until smooth and creamy, adding a little more milk if necessary.
If you are using the Glaze simple mix in a bowl and when the crescents are cooled dunk them in the glaze and set them back on the parchment paper to dry.
