Skip to Content

Espresso Hazelnut Pull-Apart Mini Bread

As an Amazon Associate I earn from qualifying purchases.

Espresso Hazelnut Pull-Apart Mini Bread | Life, Love, and Good Food

My life has been a little crazy lately (I’ll share more about that in a few weeks) and last Saturday morning I woke up without a cooking plan. What that meant for this weekend food blogger was that I needed to think fast if I was going to stick to my self-imposed twice-a-week posting schedule.With so many things to do, I knew sifting through cookbooks and grocery shopping might not be a luxury for my day. My fall back plan? Work with what’s on hand….a can of Pillsbury® Grands!®, a partial jar of Nutella, and King Arthur’s Espresso Powder….bam! Espresso Hazelnut Pull-Apart Mini Bread!

Espresso Hazelnut Pull-Apart Mini Bread | Life, Love, and Good Food

I used my veggie pan (usually for baking stuffed peppers) to bake up individual “monkey breads” incorporating two of my favorite tastes — chocolate and coffee. Pat out the individual Pillsbury® Grands!® biscuits and spread with a teaspoon of Nutella, then roll them up like a jelly roll and slice. Shake them up in a ziplock bag filled with a sugar-espresso powder mixture, drop them in the pans and bake. The final touch is a drizzle of my easy mocha glaze — blogging crisis averted! Enjoy your day, friends!

Espresso Hazelnut Pull-Apart Mini Bread | Life, Love, and Good Food

Yield: 4 servings

Espresso Hazelnut Pull-Apart Mini Bread

Espresso Hazelnut Pull-Apart Mini Bread | Life, Love, and Good Food

Espresso Hazelnut Pull-Apart Mini Bread - Use Pillsbury® Grands!® to make this easy Nutella filled pastry!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1/4 cup sugar
  • 1/2 teaspoon espresso powder
  • 1 can Pillsbury® Grands!® biscuits, 8 count
  • 8 teaspoons Nutella hazelnut spread

Mocha glaze

  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 2-3 tablespoons brewed coffee, cooled

Instructions

Mini Bread

  1. Preheat oven to 375 degrees. Prepare pan (use a muffin tin or veggie/stuffed pepper pan) by coating well with cooking spray.
  2. Combine sugar and espresso powder in a zip lock bag.
  3. Roll or pat out each Grands biscuit to about 1/4 inch thickness. Spread each biscuit with 1 teaspoon Nutella, then roll up jelly-roll fashion. Slice each biscuit rolls into 5 pieces. Place 5 pieces at a time in the ziplock bag with the sugar-espresso mixture and shake.
  4. Drop sugar-coated biscuit pieces into the pan, filling up about 2/3 of the way. Sprinkle a little extra sugar on top.
  5. Bake for 16-18 minutes or until golden. Immediately invert onto a wire rack. Cool for 5 minutes before drizzling with the glaze.

Mocha Glaze

  1. Combine powdered sugar and cocoa in a small bowl. Stir in coffee, 1 tablespoon at a time, until completely smooth and the desired consistency. Drizzle over warm bread.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

4 Servings

Amount Per Serving: Calories: 307Total Fat: 9gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 147mgCarbohydrates: 55gFiber: 2gSugar: 46gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Best Chicken Salad | Life, Love, and Good Food
Previous
Best Chicken Salad
Southwest Chicken Cornbread Salad | Life, Love, and Good Food
Next
Southwest Chicken Cornbread Salad

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe