Over winter break I did some baking. This December was unusually warm and we didn’t even have snow here in Wisconsin for Christmas day. Inside I tried to keep things as normal as possible though by keeping up with Christmas baking, decorating and everything that goes along with it. My kids were super sad to not have snow, but they were super happy to keep on eating all of the delicious goodies I was making. This Nutella, Banana & Almond Dessert Ring was a favorite. Though I wasn’t sure whether we should eat it at breakfast or for dessert! The kids sometimes had it for both, because.. winter break! Want to know how to make it? It’s so simple.
I’ll admit that when I bake, I almost always do so from scratch. This time that is not the case. I used a good ol’ can of croissants. I’ve never made croissants from scratch and just didn’t have the energy to try this time. Maybe one day. However, these came out delicious!
Nutella, Banana & Almond Dessert Ring
1 can Croissants
4-6 tbsp Nutella or Hazelnut Spread
1 large Banana
1 tbsp sliced Almonds
1/2 tsp Cinnamon
1/4 tsp sugar
Pre-heat the oven according to the directions on the Croissants. Mix the cinnamon & sugar in a tiny bowl, set aside. Unroll the Croissants onto a baking sheet. Press down or use a rolling pin to spread the dough out as much as you can without causing it to pull apart. Carefully spread the Nutella on the dough. You can always use more or less Nutella than the recipe calls for. Slice the banana and spread the pieces of banana on top of the Nutella. Starting on one of the wide ends, roll the dough carefully. It will pull apart in some places, just pinch it back together. Once you’ve rolled it, gently grab the ends and pull them into one another and pinch the ends together a bit. This will create a circle. Now, grab a pair of kitchen scissors and make cuts in the dough. Each cut should be 3/4 – 1 inch wide but don’t cut all the way through. Once you’ve made all of the cuts, turn the pieces on their sides just a bit (as you see in the photo below). Sprinkle the Almonds on top and then the Cinnamon & Sugar mixture.
Bake for 17 minutes or so, follow the directions on the Croissant package and give or take a couple of minutes. Serve hot, or cold. My kids loved it with a bit of whipped cream on top.
Carefully transfer the ring to a serving dish. Mine fell apart a bit, but was easy to piece back together. Enjoy! This dessert was so simple to make and took less than 30 minutes from start to finish! We all enjoyed the leftovers for a couple of days too.
What are some of your favorite, easy desserts to make when you’re in a hurry?