Braided Nutella Bread
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Nutella Bread combines swirls of chocolatey Nutella into dough for a delicious bread the entire family will love! This Nutella bread recipe is easy to prepare using uses store-bought dough. You can serve Nutella braided bread for breakfast, brunch, parties or just a snack!
This Nutella bread is one of my go-to recipes for chocolatey cravings along with the Nutella Pull Apart Pie. It’s so delicious warm out of the oven and is always a hit with the entire family.
While the swirls of Nutella make it look fancy, this recipe is actually a cinch to make. If you want to plan ahead, it freezes well for last-minute entertaining!
Ingredients
Here’s what you’ll need to make it:
- Crescent Roll Dough: I used a 16-oz package of Pillsbury crescent roll dough. You can also use chilled croissant dough or puff pastry dough if available. You can make your own pastry dough from scratch if you prefer!
- Nutella: Purists always use the original, but I’ve had success with all chocolate hazelnut spreads.
- Egg: Lightly beaten egg creates the attractive glazed look on the outside, but you can skip if you prefer.
You may also find it helpful to have some flour to dust your work surface to prevent sticking.
How to Make Nutella Bread
To make it, you want to work with roughly 3-inch balls of dough. On a floured work surface, flatten and roll out to no more than 1/4-inch thickness. Spread a heaping tablespoon of Nutella evenly on top using a spatula.
Then bring up the edges using your fingers to form a ball. Using a rolling pin, flatten out the ball into an oval shape. Next, cut horizontal slits into the dough using the tip of a paring knife. Flip the dough and roll it up widthwise into a long cylindrical shape. Then curl it into a croissant or other shape.
Simply repeat with the remaining dough and place on a baking sheet. Brush with beaten egg and bake at 350°F for about 20 minutes.
Watch Recipe Video
This short video tutorial shows how to make Nutella bread:
How to Serve Nutella Bread
Here are some of my favorite ways to serve this homemade bread:
- High Tea or Coffee: You can cut the bread into pieces and serve with tea or coffee when you have company.
- Snacks: Pack it in an airtight container or resealable bag for a no-fuss snack at work or school.
- Parties: You can put this out as part of a buffet or bring it to a potluck.
- Breakfast/Brunch: Switch up your muffin routine with this bread instead.
- Holidays: Needless to say this bread is fabulous for Easter, Mother’s Day, Christmas and more.
More Nutella recipes
Braided Nutella Bread
Ingredients
- 16 oz crescent roll dough, I used Pillsbury (two 8-oz cans)
- 1/2 cup Nutella, chocolate hazelnut spread
- 1 egg, lightly beaten
- flour, optional
Instructions
- Preheat oven to 350°F, placing the oven rack in the middle position. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- Open cans of dough and place on a floured work surface. Slice into 3-inch pieces.
- Flatten a piece using the palm of your hand. Then roll out to no more than 1/4-inch thickness using a rolling pin.
- Spread about 1 1/2 tablespoons of nutella on top using a spatula. Then bring up the edges using your fingertips and pinch tightly to form a ball.
- Roll each ball out gently to form an oval shape. Using a sharp knife tip, make widthwise slits horizontally across about 3/4-inch apart.
- Flip the dough so the incisions are facing down. Roll it up widthwise (parallel to the incisions) into a cylindrical shape. Then curl into a croissant shape with the slit facing out. Place on the prepared baking sheet and brush with beaten egg.
- Repeat the previous four steps for the remaining dough. Then bake for 20 to 25 minutes or until golden and puffy. Serve warm.
Equipment
Notes
- Shapes: In addition to croissant shapes, you can try making log shapes, twists and more.
- Storage: Store Nutella bread in an airtight container at room temperature for up to 2 days. It also freezes well for up to 3 months.
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It looked so easy. Well, it was a big Pinterest fail for me. I could not get the Nutella sealed inside. It oozed everywhere. I finally gave up and threw them in the oven in their oozy mess. I’m sure they will taste good, but they are not a pretty sight. Pathetic!
Hi Karen, Sorry to hear that, either the dough was too thin or there was too much Nutella 🙁 Hope it tasted good nonetheless!