Nutella® Roll, a simple and quick recipe. It’s a soft cake made from biscuit dough, the biscuit dough, perfect for a snack, an after-dinner coffee, or as a dessert for a birthday party. Loved by both kids and adults, it pleases everyone. Moreover, instead of Nutella®, the roll can also be filled with jam or with the delicious pastry cream.
The preparation of the Nutella® roll involves a few hours of rest in the refrigerator, the dough is lactose-free and can be flavored with lemon zest, cinnamon powder, or vanilla seeds. Absolutely a must-try!
Here is the recipe and I look forward to seeing you on my Facebook page, on my Instagram profile, TikTok on Pinterest and on my YouTube channel with my videos for a greeting and a comment.

See you soon, Susy

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Oven, Electric oven
Cuisine: Italian

279.56 Kcal

calories per serving

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Energy 279.56 (Kcal)
Carbohydrates 40.89 (g) of which sugars 30.07 (g)
Proteins 5.42 (g)
Fat 10.74 (g) of which saturated 9.32 (g)of which unsaturated 0.96 (g)
Fibers 1.88 (g)
Sodium 40.19 (mg)

Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Nutella® Roll

4 eggs
1 cup all-purpose flour
2/3 cup sugar
1 vanilla bean (seeds)
1 1/4 cups Nutella®

You’ll need

Baking sheet oven

Preparing the Nutella® Roll

I separately beat the yolks and the egg whites, halving the sugar in both mixtures. I gently fold the whipped egg whites into the yolk mixture with slow movements from bottom to top to prevent deflating the mixtures.
I add the sifted flour and mix well, always with gentle movements, and pour the batter onto a baking sheet lined with parchment paper. With the help of a spatula, I level the surface and bake at 428°F for 8 minutes.
Once cooked, I remove it from the baking sheet and place it with all the parchment paper onto a surface. I sprinkle the surface with granulated sugar and seal it with cling film, folding it under the sides to retain moisture inside, making it elastic.
I let it cool, replace the cling film with a sheet of parchment paper, and quickly flip the biscuit dough, trim the edges with a knife, fill it with hazelnut cream, and roll it to shape our roll. Then I cover it with cling film and put it in the fridge for a couple of hours.