Open the can of rolls, and roll them out as best you can without pulling them apart.

Pinch together any gaps in the dough so it’s all one solid rectangle.

Slightly soften your hazelnut spread in the microwave for no longer than 10 seconds, so it will be easy to spread without ripping up your dough.

Then spread it over the dough, leaving a small edge.

Start at one of the short sides, and roll up the dough all the way as tightly as you can.

Now you’re ready to slice.

It’s a little messy, but don’t worry because once they’re baked, they’ll look fine.

To make each the same size, a little trick is to cut the whole roll in half first, and that makes it easier to eyeball the rest of the cuts.

It makes 10 rolls in total, so cut each half into 5 rolls.

Place them in a lightly greased muffin tin pan (This helps them stay pretty and round when they bake).

Bake in a preheated 350 degree oven for about 10 minutes, but watch them so they don’t get over-done.

Let them cool in the pan for a couple of minutes, and then pop them out onto some cooling racks over wax paper, foil or parchment paper to drizzle on the frosting.

To keep things super easy, I keep store bought vanilla frosting on hand, either in the cabinet, or if it’s opened, in the refrigerator.

I softened it up a little in the microwave and put it in a baggie, and then snipped the end to make it easy to drizzle over the nutella rolls.