Quick Breakfast Nutella Croissants

There’s something magical about walking into a bakery and smelling fresh croissants. But you know what’s even better? Making them at home with a sweet twist. I started making these Nutella croissants when my kids begged me to recreate their favorite café treat, and now they’ve become our Sunday morning tradition.

I’ll let you in on a little secret – these are actually pretty simple to make, especially if you use store-bought croissant dough (which I totally do!). It’s the kind of recipe that makes everyone think you spent hours in the kitchen, when really, you just need about 20 minutes of prep time and a jar of Nutella.

Between you and me, I usually make a double batch because they disappear so quickly. Sometimes I’ll prep them the night before and pop them in the oven first thing in the morning. There’s nothing quite like the smell of chocolate-filled croissants to get sleepy teenagers out of bed!

What Kind of Puff Pastry Should I Use?

Store-bought puff pastry comes in two main types – the sheets you’ll find in the freezer section and the pre-cut crescent rolls in the refrigerator case. The frozen sheets tend to be made with butter and have a more authentic, flaky texture, while crescent rolls offer convenience but a slightly different taste and texture. If you’re using frozen puff pastry sheets, make sure to thaw them in the fridge overnight – they need to be cold but pliable when you work with them. Just remember that whatever type you choose, you’ll want to handle the dough gently and avoid overworking it, as this can make your croissants less flaky. If you’re feeling fancy, all-butter puff pastry (like the Dufour brand) will give you the most authentic croissant experience, though the standard grocery store brands work perfectly fine too.

Options for Substitutions

This simple recipe can be tweaked with a few easy swaps if needed:

• Puff pastry: While puff pastry gives the best flaky results, you can use crescent roll dough from a can, or even pizza dough rolled very thin. Just note that the texture will be different.
• Nutella: Any chocolate hazelnut spread will work here. You can also try other spreads like cookie butter, peanut butter, or even a mix of softened butter with chocolate chips. Just make sure spreadable fillings are at room temperature.
• Milk wash: For the top coating, milk works fine, but you can also use beaten egg, heavy cream, or even melted butter. This step is optional but helps achieve a nice golden brown color.

Watch Out for These Mistakes While Baking

The temperature of your puff pastry is crucial – if it’s too warm, it becomes sticky and impossible to work with, while too cold pastry will crack and break when you try to roll it. Keep the pastry in the fridge until you’re ready to use it, and work quickly once it’s out.

Overfilling your croissants with Nutella is tempting but can lead to a messy disaster – stick to about 1/2 tablespoon per triangle and make sure to leave a small border around the edges to prevent the filling from leaking during baking.

For the perfect golden-brown finish, don’t skip the milk or egg wash step, but be careful not to let it drip down the sides of the croissants as this can prevent them from rising properly.

A final tip: make sure your oven is fully preheated before baking, as a fluctuating temperature can prevent your croissants from achieving that perfect flaky texture.

What to Serve With Nutella Croissants?

These sweet and chocolatey Nutella croissants make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or cappuccino. For a complete morning spread, serve them alongside some fresh berries or sliced bananas – the fruit adds a nice balance to the rich, chocolatey filling. If you’re hosting brunch, consider adding some savory options like scrambled eggs or crispy bacon to create a nice contrast with the sweetness. A glass of cold milk is always welcome too, especially if you’re serving these as an after-school snack for kids!

Storage Instructions

Keep Fresh: These Nutella croissants are best enjoyed fresh from the oven, but if you have leftovers, place them in an airtight container at room temperature for up to 2 days. Pro tip: place a paper towel in the container to absorb any excess moisture and keep them from getting too soft.

Make Ahead: Want to prep these ahead? You can assemble the croissants and keep them unbaked in the fridge for up to 24 hours. Just cover them well with plastic wrap and bake when you’re ready. They might need an extra minute or two in the oven when baking from cold.

Warm Up: To bring back that fresh-baked taste, pop your stored croissants in the oven at 300°F for about 3-5 minutes. They’ll get slightly crispy again on the outside while keeping that gooey Nutella center. Just keep an eye on them to prevent burning!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 8-10 g
• Fat: 44-50 g
• Carbohydrates: 90-100 g

Ingredients

For the croissants:

• 2 sheets puff pastry (thawed if frozen, about 10 minutes at room temperature)
• 6 tbsp Nutella (I use the original hazelnut spread for best flavor)

For the glaze (optional):

• 1 tbsp milk (whole milk works best for a glossy finish)

Step 1: Prepare Your Workspace and Oven

• 2 sheets puff pastry
• parchment paper
• flour for dusting

Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup easy.

While the oven heats, lightly flour a clean work surface.

Remove your puff pastry sheets from the freezer if frozen and let them sit at room temperature for about 10 minutes until they’re pliable but still cold enough to handle easily.

Cold pastry is key to getting those beautiful, flaky layers.

Step 2: Cut and Assemble the Croissants

• puff pastry sheets from Step 1
• 6 tbsp Nutella

Place one puff pastry sheet on your floured surface and cut it into 6 equal triangles (think of cutting a square into triangles like a pizza).

Repeat with the second sheet so you have 12 triangles total.

Working with one triangle at a time, place about ½ tablespoon of Nutella along the wide base of the triangle, keeping it away from the very edges.

Starting from the wide end where the Nutella sits, tightly roll the triangle toward the point, curving the ends slightly inward as you go to create that classic croissant crescent shape.

I like to pinch the pointed end against the rolled body so it stays sealed during baking.

Step 3: Seal and Finish Before Baking

• shaped croissants from Step 2
• 1 tbsp milk

Place all 12 shaped croissants on your prepared baking sheet, spacing them about 2 inches apart so they have room to puff without touching.

Pour the milk into a small bowl and use a pastry brush or even a clean pastry bag corner to brush milk over the tips of each croissant to seal them together (this prevents them from unrolling in the oven).

Then brush the tops of all croissants with a light coating of milk—this creates that beautiful golden, glossy finish as they bake.

Step 4: Bake and Cool

• croissants from Step 3

Transfer the baking sheet to your preheated 400°F oven and bake for 15-20 minutes until the croissants are puffed and golden brown on top.

Watch them after the 15-minute mark—oven temperatures vary, so they might be done sooner or need a couple extra minutes.

Once golden, remove from the oven and let them cool on the baking sheet for at least 5 minutes before serving so the chocolate inside sets slightly and stays contained when you bite in.