Crunchy Nutella Pinwheel Cookies, starts with a delicious buttery dough that is spread with lots of that amazing creamy hazelnut spread. Then rolled, sliced and baked to crunchy perfection!
Nutella Pinwheel Cookies
Nutella Pinwheel CookiesThese crunchy Nutella Cookies have become our new Fall craving. We have decided that these are perfect for Breakfast, Snack and even Dessert. I love one or two with a cup of coffee or tea.
Whenever Autumn arrives, although I have to say it still feels like summer here in Italy, but it’s almost October and yup 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 ).
How to make Nutella Pinwheel Cookies
- In a large bowl add the flour and butter, mix with a fork until crumbly, then add the egg, sugar, salt and vanilla. Again mix with the fork until mixture almost comes together
- Move to a lightly floured flat surface.
- Knead the dough until it comes together and is smooth, form into a ball.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Remove the dough from the 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 the dough with Nutella or your favourite hazelnut cream filling. Leave a 1/2 inch boarder around the edges.
- 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 for another 30 minutes.
- 15 minutes before removing the dough from fridge Pre-heat the oven to 350° (180C).
- Remove it from fridge and cut into 1/2 inch thick slices, place the slices on a parchment paper lined cookie sheet and bake for approximately 20 minutes or until golden.
- Let cool completely before serving.
Can Pinwheel Cookies be made ahead of time?
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.
How to soften Nutella if it is too hard
I also softened up the Nutella by heating it in a pot of boiling water just to make it easier to spread, or you can soften it in the microwave.
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.
So if you are looking for a crunchy buttery cookie, why don’t you give these Nutella Pinwheel Cookies a try and let me know what you think. Enjoy!
Nutella Pinwheel Cookies
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
- 1 pinch salt
- 3/4 - 1 cup Nutella (222 - 296 grams)
Instructions
- In a large bowl add the flour and butter, mix with a fork until crumbly, then add the egg, sugar, salt and vanilla. Continue to 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 the 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° (180 C).
- Remove the roll from the fridge and cut into 1/2 inch thick slices, place the slices on a parchment paper lined cookie sheet and bake for approximately 20 minutes or until golden. Let cool completely before serving. Enjoy!
Nutrition
Updated from October 21, 2017.
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.