Somewhere between dessert at midnight and breakfast at 8 AM, I had the grand epiphany to combine the two into Cinnamon Roll Cupcakes!
Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!
Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!
- 1 can crescent rolls
- 1 tbsp butter
- 1/4 cup nutella
- 2 tbsp cinnamon sugar
- 1/2 cup powdered sugar
- 1 tbsp milk
Begin by rolling out the crescent roll dough and pressing the perforations together.
Next, spread the butter over the dough, then the nutella.
Sprinkle the cinnamon sugar over the nutella.
Starting at one end, roll the dough up.
Next, slice the dough into the cinnamon rolls.
Place each roll into a pie plate.
Bake at 350° for 15 minutes.
Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.