REMOVE the dough from the canister and roll it out to an 18 x 36 inch rectangle, ⅜ of an inch thick
SMEAR the rectangle with the Nutella so it covers the dough evenly (you may not need the whole jar). Roll the dough up lengthwise (keeping the Nutella on the inside) so you have a long log. You can refrigerate or freeze it for a bit at this point to help stabilize it.
DIVIDE the log into 18 rounds and place the rounds in muffin tins so they have enough room to proof and bake without touching each other (you may need to alternate muffin slots in order to keep this from happening).
BAKE in a 350°F oven for 15 to 20 minutes rotating half way through. Once the buns have cooked, remove them from the tins and place on a rack to cool. While they are still hot, mix together ground hazelnuts and sugar and sprinkle mixture over buns.
*Josephine House makes their croissant dough from scratch, but store-bought can also be used for this recipe.