Step 1

Preheat oven to 350° F. Spray the inside of a 6-inch-round cake pan or the wells of a 6-well cupcake tin with nonstick cooking spray. Set aside.

Step 2

Unroll the crescent dough sheet on to a clean work surface. Evenly spread chocolate hazelnut spread across the dough sheet. Sprinkle morsels and cinnamon on top of spread. Starting with the short sideroll the dough into a log. Using a sharp knifecut the log into 6 rolls. Place rolls into prepared pan. If using the cake panit is fine if they are touching.

Step 3

Bake rolls for 15-20 minutes or until edges are lightly browned. Remove and place on cooling rack. In a small saucepanheat milk and cream cheese over low heat. Stir to help the cream cheese soften. Once softwhisk in the powdered sugar. Pour mixture over warm rolls before serving.