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These Nutella Cinnamon Rolls are kept simple by using Pillsbury Dough Sheets, but are filled with 3 separate fillings: pecan, apple, and pumpkin and topped with the creamiest Nutella frosting! showmetheyummy.com #nutella #cinnamonrolls
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5 from 1 vote

Nutella Cinnamon Rolls 3 Ways

These Nutella Cinnamon Rolls are kept simple by using Pillsbury Dough Sheets, but are filled with 3 separate fillings: pecan, apple, and pumpkin and topped with the creamiest Nutella frosting!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: apple, cream cheese frosting, Nutella, pecan, pumpkin
Servings: 9 rolls
Calories: 584kcal
Author: Jennifer Debth

Ingredients

Nutella Cream Cheese Frosting

  • 4 oz cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened to room temperature
  • 1/4 cup Nutella
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cups powdered sugar
  • 1 tablespoon cocoa powder
  • 1 pinch salt

Pumpkin Filling

  • 1 (8 oz) can Pillsbury® Crescent Recipe Creations Seamless Dough Sheet keep these storedthe fridge until ready for use or they become too sticky
  • 1/2 cup pumpkin puree
  • 1 1/2 tablespoons brown sugar packed
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • pinch ground ginger
  • pinch ground cloves
  • pinch ground nutmeg

Apple Filling

  • 1 (8 oz) can Pillsbury® Crescent Recipe Creations Seamless Dough Sheet
  • 2 tablespoons unsalted butter
  • 1 large granny smith apples peeled and diced
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt

Pecan Filling

  • 1 (8 oz) can Pillsbury® Crescent Recipe Creations Seamless Dough Sheet
  • 2 tablespoons unsalted butter softened
  • 1/4 cup brown sugar packed
  • 1 teaspoons cinnamon
  • 1/2 cup chopped pecans

Instructions

Nutella Cream Cheese Frosting

  • Using your stand mixer, cream together cream cheese and butter until fluffy, about one - two minutes.
  • Mix in nutella.
  • Add in heavy cream and vanilla and mix until incorporated.
  • Mix in powdered sugar, cocoa powder, and salt.

Pumpkin Filling*

  • Preheat oven to 350 degrees F and grease a non stick square 8 x 8 inch pan.
  • Whisk together all ingredients (minus the dough sheet) until fully combined.
  • Unroll the first dough sheet. Working quickly, spread the mixture evenly onto the dough. Roll it up and slice into thirds.
  • Place into one edge of the 8x8 in pan.

Apple Filling

  • Melt butter into skillet. Whisk in sugar, cinnamon, salt. Fold in apples and cook over medium/ medium low for 5 minutes. or until apples are soft.
  • Unroll the second dough sheet. Working quickly, spread the mixture evenly onto the dough. Roll it up and slice into thirds.
  • Place into the other end of the 8x8 in pan.

Pecan Filling**

  • Whisk together brown sugar, cinnamon, and chopped pecans.
  • Unroll the third dough sheet. Working quickly, spread the softened butter evenly onto the dough.
  • Sprinkle the sugar/cinnamon/pecan mixture evenly onto the butter and gently press down.
  • Roll it up and slice into thirds.
  • Place into the middle of the pan.

Baking

  • Bake for about 30 (check halfway through to gauge) minutes, or until dough has cooked through.
  • Let cool slightly before spreading on the frosting and serving!

Video

Notes

*When assembling these rolls, work with ONE sheet at a time or the dough becomes too sticky. For example, un roll one sheet, fill it with one of the fillings, roll, cut, and place it into the pan before taking the next sheet out of the fridge.
** Place the pecan rolls in the center line of the pan, as I find they cook faster than the other two rolls.
***Freeze unfrosted.

Nutrition

Serving: 1roll | Calories: 584kcal | Carbohydrates: 67g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 746mg | Potassium: 157mg | Fiber: 3g | Sugar: 39g | Vitamin A: 2325IU | Vitamin C: 1.7mg | Calcium: 54mg | Iron: 2mg