Nutella and Banana Stuffed Crescent Rolls

Stuff a buttery crescent roll with banana and a schmear of Nutella, roll it in cinnamon sugar, and bake. This is the easiest recipe for happiness, in 10 minutes flat. 

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Am I the only one with a banana-Nutella addiction? The mini-Karen-angel on my shoulder says, “let’s be healthy Karen! Have a banana for a snack!” and the mini-devil-Karen on my other shoulder says, “Yes Karen…a banana WITH NUTELLA.” And thus I am led, carefully and surely, down the path to diabetes.

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

So then I just decided to throw in the towel and wrap the whole thing in buttery crescent roll dough. AND roll it in straight up sugar. Giving up never tasted so right.

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Soooo we’re doing a kitchen remodel. Kind of. I think. Eric and I are the worst at making life decisions. (Yes, choosing backsplash counts as a life decision.)

Can you see the WHITE CARPET in my dining room?? That’s what spurred this whole thing. It may look white from here, but trust me, it’s more a light shade of 2-year-old-eating-spaghetti by now, and getting worse every day. (Although I should just count my blessings that there is no carpet in the kitchen.)

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Eric’s parents are coming to visit us this week and his Dad knows how to lay flooring, so we decided if we were going to do it, now was the time. My cousin Lani, who is my unofficial interior designer, convinced us to paint the cabinets and replace the counters while we’re at it. The cabinets will be white, with a subway tile backsplash. I want white quartz for the counters, Eric wants grey. What do you think? The floors will be dark brown wood. We can’t decide.

Nutella and Banana Stuffed Crescent Rolls from The Food Charlatan

Wish us luck! Whether your Valentine’s day is filled with lovers or rom-coms, I hope it has at least 3 Nutella-Banana Crescents!

(If you guys make this, snap a photo and share on Instagram using #TheFoodCharlatan. I want to see!

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Nutella and Banana Stuffed Crescent Rolls


  • 1 can crescent rolls (8 rolls)
  • 1/4 or 1/3 cup Nutella
  • 2 bananas
  • 1/3 cup sugar
  • 1-3 teaspoons cinnamon


  1. Preheat the oven to 375 degrees F. Lightly spray a baking sheet or line with parchment paper or a silpat.
  2. Open the can of crescent rolls and unroll.
  3. Spread some Nutella on the fat end of each roll. I didn't measure. Like a half tablespoon or so.
  4. Cut each banana into 4 segments. Place one on each roll.
  5. Roll up the dough and seal using your fingers. You don't want all your Nutella oozing out!
  6. In a shallow bowl stir together the cinnamon and sugar.
  7. Roll each one in the cinnamon and sugar. Coat it well!
  8. Place the rolls on the baking sheet.
  9. Bake at 375 for about 12 minutes, or until browned on the bottom.
  10. Eat hot! These are best served right away. If you want to eat them later, I would definitely throw them back in the oven until warmed.

Try out these other Valentine’s Day treats!

Banana Churros with Chocolate Peanut Butter Sauce << Soooo goooooood

Banana Churros with Chocolate Peanut Butter Sauce from The Food Charlatan

Raspberry Nutella Grilled Sandwich << this one’s dangerously fast

Raspberry Nocciolata Grilled Sandwich

Butterscotch Pudding with Roasted Bananas << I have been obsessed with making this lately.

Butterscotch Pudding with Roasted Banana Whipped Cream from

Sweet and Saltines << have you ever made these? They are famous for a reason.

Sweet and Saltines from The Food Charlatan

More Nutella Banana love from friends:

Grilled Peanut Butter Nutella and Banana Sandwich from Oh Sweet Basil
Banana Nutella Dip with Pie Crust Star Dippers from Wine and Glue
Nutella Swirled Macadamia Nut Banana Bread from Chelsea’s Messy Apron





    • says

      Hi Lauren! Any kind of puff pastry dough would work. The rolls are meant to taste like dinner rolls (but more buttery) when you don’t stuff them with nutella. (That is to say, they are not overly sweet). Any kind of dough would work for this recipe though. Check the refrigerated section or the freezer section at the grocery store!

  1. says

    Go for the quartz.. the quartz! My couz just moved into her new house with quartz and oh my! It is gorgeous! And I know… that damn backslash. Rob and I suffer from analysis paralysis. We still have painted drywall for our backsplash after 14 years!! OMGeee. (bug eyed emoji). Rip that carpet out too.. what were they thinking?! I’m salivating over these crescent rolls – GAH! I’m having to gaze at them while I’m hungry and I just want to rip into my computer screen. Jeeze!! Thank you my dear! I can’t wait to see the after!
    Traci | Vanilla And Bean recently posted…Lemon Raspberry Dutch BabyMy Profile

  2. says

    These look so decadent and amazing. There is nothing like bananas and Nutella. I even like to get my mochas with a little shot of banana flavor sometimes to mimic that flavor. Can’t wait to try these!

  3. says

    Oh my goodness, I feel you on the decision making. I’ve told my husband we could never build a house because I would be so overwhelmed with all the decisions. I can barely choose a paint color for one room, let alone doorknobs and faucets and cabinet pulls and countertops and flooring and OMG I’m about to have a meltdown just thinking about it. I have a sneaking suspicion I would have no trouble at all devouring a stack of these treats. You made this way too easy for me.
    Courtney @ NeighborFood recently posted…Strawberry Chocolate Chip PancakesMy Profile

  4. Hanna says

    Made these the other day when friends came over. They loved them! One ate four in a row. They are a definite crowd pleaser and smell incredible while baking. Will definitely be making these again! Thanks for the recipe ;)

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