Nutella Roll Up Recipes

NUTELLA FRENCH TOAST ROLL-UPS

Steps:

• Trim the crusts off the bread. With a rolling pin, roll each slice of bread until flattened.
• Spread each slice of bread with a layer of Nutella (about 1/2 tablespoon per slice), and tightly roll up the bread slices.
• In a small shallow bowl, whisk together the milk, egg, sugar and vanilla. Set aside.
• In a separate small shallow bowl, mix together the sugar and cinnamon and set aside.
• In a large nonstick saute pan over medium heat, melt the butter. Dip each Nutella French Toast roll-up in the milk and egg mixture. Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are sauteed.
• Immediately after removing the roll-ups from the saute pan, roll them through the cinnamon-sugar mixture until all sides are coated. Serve them warm with some maple syrup on the side.

NUTELLA® ROLL UP

Steps:

• Put tortilla on plate and warm in microwave for about 10 seconds.
• Thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. Place banana near an edge of the tortilla and roll tortilla around the banana. Cut into halves.

FRENCH TOAST ROLL UPS

Steps:

• Trim the bread crusts and use a rolling pin to flatten each slice into a square.
• Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
• Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
• Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
• Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

NUTELLA® ROLL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
• Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
• Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
• Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
• Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.