Nutella-Stuffed Biscuit Pull-Apart Bread

Why You’ll Love This Recipe

This recipe transforms a few simple ingredients into a rich and satisfying treat that’s as fun to make as it is to eat. The soft, fluffy biscuit layers are filled with gooey Nutella that melts into every bite. It’s great for sharing, easy to assemble, and perfect for parties, holidays, or lazy weekend mornings. No one can resist pulling apart a warm slice of Nutella-stuffed goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough
• Nutella or chocolate-hazelnut spread
• Unsalted butter (melted)
• Granulated sugar (optional, for coating)
• Ground cinnamon (optional, for coating)
• Powdered sugar (optional, for glaze)
• Milk (for glaze, optional)
• Vanilla extract (optional, for glaze)

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or bundt pan.
2. Separate the biscuit dough and cut each biscuit in half horizontally to create thinner layers.
3. Spread about 1 teaspoon of Nutella between two biscuit halves and press them together to form a sandwich.
4. Optional: Dip each sandwich in melted butter, then roll in a cinnamon sugar mixture for extra flavor.
5. Stack the biscuit sandwiches upright into the prepared pan, arranging them snugly.
6. Pour any remaining melted butter over the top.
7. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.
8. Let cool in the pan for 10 minutes before turning out onto a plate.
9. Optional: Drizzle with a simple glaze made from powdered sugar, milk, and vanilla.
10. Serve warm and enjoy the gooey Nutella center.

Servings and timing

This recipe makes about 8–10 servings.
Preparation time: 15 minutes
Baking time: 40 minutes
Cooling time: 10 minutes
Total time: Approximately 1 hour 5 minutes

Variations

• Add sliced bananas between the biscuit layers for a Nutella-banana twist.
• Use hazelnut-chocolate chips for a double-chocolate variation.
• Mix chopped nuts into the filling or sprinkle on top before baking.
• Add a layer of marshmallow fluff for a s’mores-inspired version.
• Use crescent dough or puff pastry if you prefer a flakier texture.

Storage/Reheating

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, microwave individual portions for 15–20 seconds or warm in the oven at 300°F (150°C) for about 8–10 minutes. Avoid over-microwaving to keep the bread soft and gooey.

FAQs

Can I use homemade biscuit dough?

Yes, homemade biscuit dough will work just as well and adds a personal touch.

How do I keep the Nutella from leaking out?

Spread Nutella in the center and press the dough edges together gently to contain the filling.

Can I make this pull-apart bread ahead of time?

You can assemble it in advance, refrigerate it, and bake fresh when ready to serve.

Can I freeze this?

Yes, bake and cool the bread completely, then wrap tightly and freeze for up to 1 month. Thaw and reheat before serving.

What can I use instead of Nutella?

You can use any chocolate spread, peanut butter, or cookie butter for a delicious variation.

How do I know when it’s fully baked?

The top should be golden brown and a skewer inserted in the center should come out clean (some melted Nutella is fine).

Can I make this without a bundt pan?

Yes, a loaf pan works perfectly for this recipe.

Is the glaze necessary?

It’s optional but adds a nice finishing touch. You can also sprinkle with powdered sugar instead.

Can I add fruit to the layers?

Yes, thinly sliced strawberries or bananas pair wonderfully with the Nutella.

Should I serve it warm?

Yes, this bread is best served warm when the Nutella is soft and melty.

Conclusion

Nutella-Stuffed Biscuit Pull-Apart Bread is a rich, comforting treat that’s sure to impress. With its gooey filling, soft layers, and tempting pull-apart texture, it’s perfect for sharing at breakfast, brunch, or dessert. Easy to make and impossible to resist, this recipe will quickly become a favorite in your kitchen.

Nutella-Stuffed Biscuit Pull-Apart Bread

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Nutella-Stuffed Biscuit Pull-Apart Bread is a warm, gooey, shareable treat made by layering biscuit dough with creamy Nutella and baking it into a soft, golden loaf. Finished with an optional sweet glaze, it’s perfect for breakfast, brunch, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can refrigerated biscuit dough (8-count)
• 1/2 cup Nutella or chocolate-hazelnut spread
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar (optional)
• 1 tsp ground cinnamon (optional)
• 1/2 cup powdered sugar (optional, for glaze)
• 1–2 tbsp milk (for glaze, optional)
• 1/4 tsp vanilla extract (optional, for glaze)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf or bundt pan.
2. Separate biscuit dough and slice each biscuit in half horizontally to create 16 thin rounds.
3. Spread about 1 tsp of Nutella between two biscuit halves and press them together to form a sandwich.
4. Optional: Dip each biscuit sandwich in melted butter, then roll in a mixture of cinnamon and sugar.
5. Stack the biscuit sandwiches upright into the prepared pan, packing them closely together.
6. Pour any remaining melted butter over the top.
7. Bake for 35–40 minutes, or until golden brown and baked through.
8. Let cool in the pan for 10 minutes before inverting onto a serving plate.
9. Optional: Whisk powdered sugar, milk, and vanilla extract to make a glaze and drizzle over the top.
10. Serve warm and enjoy the melty Nutella center.

Notes

• For best results, use cold dough and softened Nutella for easy spreading.
• You can substitute Nutella with peanut butter or cookie butter.
• Add bananas or strawberries for extra flavor between layers.
• This bread is best enjoyed warm while gooey.

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 20g
• Sodium: 360mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 20mg