Espresso Hazelnut Pull-Apart Mini Bread June 24, 2015 0
Espresso Hazelnut Pull-Apart Mini Bread


  • ¼ cup sugar
  • ½ 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


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 ¼ 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 ⅔ 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.

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