Pillsbury Crescent Roll seamless dough sheet
1/2 cup melted butter (I used this coconut spread)
1tbs butter for spreading
Cinnamon to taste
1 cup crushed graham crackers
1/2 (or more) can of sweetened condensed milk
Pinch of sea salt
Pre-Heat your oven to 350 degrees. Lightly spray a round baking pan with oil. Roll out your dough and spread the butter evenly over the surface. Follow by spreading the Nutella evenly over the butter. Nice and thick, don't be stingy! Sprinkle cinnamon on top of the Nutella and roll up your dough tight and put it in the fridge for about 20 min. In a small mixing bowl mix the crushed graham crackers up with the melted butter and spread into the bottom of your round baking dish. Remove the roll from the fridge and cut the rolls about 1 1/2 inches thick. About 10 rolls and lay them on top of the graham cracker. The rolls should be arranged tightly in the middle of the dish. Scoop up the extra graham crackers in the outer area of the dish and push them close to the rolls and even pile some on top of the rolls. Pour about 1/2 a can of the condensed milk right on top letting it drip all over the sides and pool into the outer area of the dish (trust me, this is good!) Finish off by sprinkling a bit of sea salt on top. Bake for 30 min and enjoy them warm and gooey just out of the oven. Although I have to admit I ate them the next day at room temperature and I liked them even more!