Crunchy Nutella No Yeast Roll Ups, a delicious buttery dough spread with lots of that amazing hazelnut spread. Baked to crunchy perfection!
Crunchy Nutella No Yeast Roll Ups have become our new Fall craving. We have decided these are perfect for Breakfast, Snack and even Dessert. I love one or two with a cup of coffee. Gotta love Nutella Rollups.
Whenever Autumn arrives, although I have to say it still feels like summer here in Italy, but it’s October and damn it for me it’s Autumn.
I have this mad urge to make dough, any kind of dough, from Pie Dough to Bread Dough and yes one of my favourite kinds, Pizza Dough.
But finding a good no yeast dough is something we all need. And this one is perfect, buttery and so crunchy.
The Italian’s idea was to spread it with Nutella (and don’t be stingy with the Nutella I was told my youngest daughter ).
Although this dough does need time in the fridge, 30 minutes after it comes together and another 30 minutes after it has been rolled and sliced. You could probably even leave it rolled up in the fridge overnight and slice and bake the next morning.
Crunchy Nutella No Yeast Roll Ups
I also softened up the Nutella by heating it in a pot of boiling water just to make it easier to spread. And it is a good idea to keep your surface lightly floured so the dough doesn’t stick.
Other than that these Crunchy Nutella No yeast Roll Ups are really really good. Try them. Enjoy!
More Nutella Recipes You may enjoy!
Nutellotti Cookies – Nutella Cookies
Easy Nutella Puff Pastry Balls
Thick Nutella Chip Shortbread Cookies
Or how about a delicious Nutella Pudding Cup by my amazing blogger Friend April from Girl Gone Gourmet.
Crunchy Nutella No Yeast Roll Ups
Ingredients
- 1 cup + 3 tablespoons all purpose flour (155 grams)
- 1 egg
- 1/4 cup + 1 1/2 tablespoons butter (room temperature) (70 grams)
- 1/4 cup sugar (50 grams)
- 1/2 teaspoon vanilla
- pinch salt
- 3/4 - 1 cup Nutella (222 - 296 grams)
Instructions
- In a large bowl add flour and butter, mix with a fork until crumbly, then add the egg, sugar, salt and vanilla. Mix with the fork until mixture almost comes together, then move to a lightly floured flat surface.
- Knead until dough comes together and is smooth. Wrap in plastic and refrigerate 30 minutes.
- Remove from fridge and roll out on a floured surface to approximately 7 x 11 inch long rectangle. (make sure surface is always lightly floured so dough doesn't stick when rolling up).
- Spread with Nutella but do not spread to the ends, leave a small border. Roll up from the long side (as tightly as you can but it doesn't have to be really really tight). Cover with plastic and refrigerate 30 minutes.
- 15 minutes before removing from fridge Pre-heat oven to 350°.
- Remove from fridge and cut into 1/2 inch thick slices, place slices on a parchment paper lined cookie sheet and bake for approximately 20 minutes or until golden. Let cool completely. Enjoy!
Nutrition
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Steve Kay says
There are a few typos here. At least on my device, the recipe calls for 1 cup plus 3 tablespoons flour, or 1.63 KILOGRAMS plus 3 tablespoons flour, according to the automatic conversion. One cup should be roughly 128 grams. Same with the butter. 1/4 cup butter should be roughly 56 grams, not 170 grams. Clearly, these are not correct, and not what you had in mind.
Rosemary says
Hi Steve, thanks for letting me know, sometimes it calculates incorrectly, that’s why now I type it in myself, although there are older recipes that I haven’t caught yet. Thanks again, have a great week.
2pots2cook says
If Meringue Ghost Chocolate Sugar Cookies are made for my son this is made for me ! You make miracles ! Thanks a million !
Rosemary says
Thanks so much. They are really good.