Family brunch rolled around last weekend and with my hubby out of town, I had to take one for the team and actually plan and prepare something to bring. Brunch in December means one thing- Mimosas and Nutella Snowflake Bread. Usually Matt takes charge and makes something fabulous for us to bring to a gathering like this, which has made me a little dusty in the kitchen over the years. I found this ‘Nutella Snowflake Bread’ recipe and I thought ‘how hard could this be?’. Spoiler- it’s actually pretty simple but it was touch and go for a portion of the execution. I’m actually pretty impressed with myself considering how the final result tasted and looked. Sometimes you get one or the other (or neither) but not both. Ha! In the initial steps of the recipe I started to think this was some mean joke to make people feel bad about themselves. I had some issues with the dough not rolling out into pretty circles. They were longish oval disasters but I got ONE good one and she went on top. The rest was magic! Baking and I broke up for a while but we got back together last weekend and it was just like it used to be.
I tweaked the original recipe and unfortunately didn’t take photos of the process but I’ll include those images from the original recipe. I mean come on, how cute is this Nutella Snowflake Bread? It’s everything winter if winter was bread. And if winter had to be a food, surely it would be some sort of carb, right? It’s warm, gooey and easy for everyone to get a piece (or two!) of. And Nutella.
If you want to prepare this ahead of time, just cover it with plastic wrap and pop it in the fridge. Once you’re ready to bake it, let it come to room temperature on your counter while your oven preheats.
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Nutella Snowflake Cinnamon Pull-Aparts
Ingredients
- 2/3 cup chocolate-hazelnut spread (like Nutella), warmed
- 1½ tsp cinnamon plus 1/2 tsp
- Flour, for rolling
- 4 (8-oz) cans refrigerated crescent roll dough, at room temperature
- ½ cup mini chocolate chips
- ¼ cup powdered sugar
- 3 Tbsp Raw Sugar
- 1 Tbsp milk, more if needed
Instructions
- Preheat oven to 350°F. In a small bowl, mix chocolate-hazelnut spread and cinnamon.
- Form each can of dough into a ball. You will have 4 balls. If there are funky seams in the dough they'll separate when you try to roll them into circles so pinch them together before you start to roll them. Place on a lightly floured surface and roll into a 10-inch-ish circle. (If dough shrinks up, let rest 15 minutes.) Repeat with remaining dough.
- Place one dough circle on a parchment-lined baking sheet. Gently spread 1/3 of chocolate mixture over the dough, leaving ½ inch uncovered dough around edge; sprinkle with 1/3 of the chocolate chips. Place another piece of dough on top and spread with 1/3 of filling and 1/3 of chocolate chips.
- Repeat with one more layer of dough and filling. Top with remaining dough.
- Place a small drinking glass in the center of the dough. I used a whiskey glass. You could also use a small round cookie cutter. Using a sharp knife, cut dough into 4 triangles off the glass. Cut each triangle in half to form 8 triangles. Cut each of those triangles in half, to make a total of 16 triangles. Remove the glass.
- Lift two triangles that are next to each other and twist away from each other two times. Pinch the ends to seal. Repeat with remaining pairs of triangles.
- Combine the raw sugar and cinnamon. Sprinkle on top being sure to get some in the groves for added crunch.
- Bake until golden and cooked through, about 35-40 minutes. Remove from the oven and let cool for 10 minutes.
- Combine powdered sugar and milk in small bowl. Drizzle glaze over warm bread and serve.
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Twist the pieces away from each other and pinch the two pieces together or tuck them flat. All the pretty chocolate shows through giving the Nutella Snowflake Bread beautiful dimension.
Ready to pop this baby in the oven and …..ta-da….
