I’m excited to share this fun and indulgent recipe for Nutella Churro Bombs — flaky biscuit dough filled with creamy hazelnut spread, baked until golden, then rolled in cinnamon‑sugar for that churro‑inspired finish.
Why You’ll Love This Recipe
I love this recipe because it’s easy enough for a snack or dessert, yet impressive enough to bring to brunch or share with friends. Using biscuit dough means less work, but the result still gives you that warm, gooey center and cinnamon sugar coating reminiscent of a churro. It’s sweet, comforting and a little playful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Biscuit dough (pre‑packaged biscuits)
Nutella or other chocolate hazelnut spread
Melted unsalted butter
Granulated sugar
Ground cinnamon
Directions
Preheat the oven (for example to 375°F/190°C if using the biscuit‑dough method).
Open the biscuit dough and flatten each biscuit piece. I press or roll each until a thin round.
Place about 1 tablespoon of Nutella in the center of each flattened biscuit.
Bring the edges up to seal the Nutella inside, forming a ball or bomb shape, making sure the filling is enclosed.
Place the stuffed biscuits on a prepared baking sheet (lined with parchment or a silicone baking mat).
Bake until the dough is golden brown and cooked through (about 17‑22 minutes, depending on size and oven).
Meanwhile, melt the butter in a small bowl. In another bowl, mix the granulated sugar and ground cinnamon.
As soon as the baked “bombs” come out of the oven, brush or dunk each in melted butter, then roll in the cinnamon‑sugar mixture so they’re evenly coated.
Serve warm or at room temperature.
Servings and timing
This recipe yields about 8 servings (one biscuit bomb per serving) when using one standard package of biscuits. Total time is approximately 20 minutes prep + 20 minutes cook, so about 40 minutes from start to finish.
Variations
I sometimes swap the Nutella for peanut butter or cookie butter for a different flavor.
For extra indulgence, I drizzle melted chocolate or caramel over the finished bombs.
To make smaller bite‑sized bombs, use half the biscuit dough and smaller filling portions; adjust baking time accordingly.
For a savory twist, one could fill with cream cheese and coat in parmesan‑herb mix instead of cinnamon sugar.
If I wanted a gluten‑free version, I’d experiment with gluten‑free biscuit dough and ensure all ingredients are GF‑friendly.
Storage / Reheating
I store leftover bombs loosely covered at room temperature for up to 2 days. To reheat, I pop them into a 325°F/160°C oven for 5‑8 minutes until warm. They can also be frozen in a freezer‑safe bag or container for up to 2 months; I thaw them and reheat the same way.
When reheating from frozen, I cover lightly with foil the first few minutes so the outside doesn’t overbrown, then remove the foil to crisp up the coating.
FAQs
What kind of biscuit dough should I use?
I usually use a standard ready‑to‑bake biscuit dough (not flaky/sheet style) so it holds the filling well and bakes into a nice ball shape.
Can I make these ahead of time?
Yes — I will assemble the bombs, then refrigerate them (covered) and bake when needed. After baking and coating in cinnamon sugar, they’re best served warm for optimal gooey center.
Will the Nutella ooze out while baking?
If the edges are well sealed and the bomb shape is compact, the filling stays inside nicely. I recommend ensuring no large gaps and pressing seams together before baking.
Can I make these larger or smaller?
Absolutely — you can scale the size, just adjust the filling amount and baking time accordingly. Smaller bombs bake quicker, larger ones will need a few extra minutes.
Is the cinnamon‑sugar coating necessary?
Yes — the coating is what gives the “churro” feel. Without it you’d have filled biscuit balls, but the crunchy sweet coating adds texture and flavor contrast I enjoy.
Conclusion
I hope you try this Nutella Churro Bombs recipe soon. It’s a fun, crowd‑pleasing treat that I love making when I want something sweet, slightly indulgent, and uncomplicated. Once you taste that warm hazelnut center and cinnamon‑sugar crust, I think you’ll be hooked.
Nutella Churro Bombs are warm, gooey biscuit dough balls filled with creamy Nutella, baked to golden perfection, then rolled in cinnamon sugar for a churro-inspired treat. Easy to make and incredibly satisfying.
Ingredients
1 package pre-packaged biscuit dough
8 tablespoons Nutella or other chocolate hazelnut spread
4 tablespoons melted unsalted butter
½ cup granulated sugar
2 teaspoons ground cinnamon
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Open the biscuit dough and flatten each piece into a round disc using your hands or a rolling pin.
Place 1 tablespoon of Nutella in the center of each disc.
Bring the edges of the dough up and pinch together to seal, forming a ball with the filling enclosed.
Arrange the dough balls seam-side down on the prepared baking sheet.
Bake for 17–22 minutes or until golden brown and cooked through.
While baking, melt the butter in a small bowl. In a separate bowl, mix the granulated sugar and cinnamon.
Once baked, immediately brush or dip each bomb in melted butter, then roll in cinnamon-sugar until evenly coated.
Serve warm or let cool to room temperature.
Notes
Use cookie butter or peanut butter for filling variety.
Drizzle finished bombs with chocolate or caramel for extra decadence.
Make bite-sized versions by using smaller dough pieces and less filling; reduce baking time.
For savory variations, try cream cheese filling and parmesan-herb coating.
Store loosely covered at room temperature for 2 days or freeze for up to 2 months.
