Chocolate & hazelnut croissant buns

SERVES 12 PREP 10 mins COOK 20 mins EASY V

Heat oven to 200C/180C fan/gas 6. Unroll a 350g pack croissant dough and squeeze the perforated lines back together. Spread with 200g chocolate hazelnut spread and scatter over 100g chopped toasted hazelnuts. From one of the longer sides, roll up the dough to make a long sausage. Cut into 12 buns and put each one in the hole of a muffin tin, cut-side up. Bake for 20 mins until golden.