Say hello to this stunning beauty right here!
Stuffed with hazelnut spread, I skipped a traditional dough and went with Pepperidge Farm® Puff Pastry, which provided a light and fluffy base for this treat.
A word of caution: spread the hazelnut spread first, then add the cinnamon roll topping. I promise, it is twenty million times easier that way. By doing the topping first (as shown above), it didn’t stick to the dough and made cutting and rolling it a total PITA.
So please please please, save yourself some heartache and do the hazelnut spread first.
I used a pizza cutter to slice the dough into strips, rolling the very first one into a mini cinnamon roll. After that, I added one strip at a time, coiling it around the first roll. It goes rather quickly!
Especially when it’s this easy. Fo realz.
I may or may not have made extra frosting just cause.
My lips are sealed.
But if you are looking for something perfect to make on the fly, or for a good snow day (zomg it is going to snow here this week!), then this cinnamon roll cake is calling your name!