Thaw one Rhodes White Bread loaf and set it on a lightly floured surface.
Roll the dough into a large rectangle about 1/4-inch thick.
Spread 1/3 cup of Nutella in the center of the rectangle, leaving a 1-inch seam on the edges. Warm the Nutella in the microwave for 10 to 15 seconds to help it spread easily.
Roll the dough up like you would for cinnamon rolls, from one long end to the other long end.
Using a knife, dough cutter, or bench scrape, cut down the center of the roll leaving 1 1/2 to 2-inches in tact on one end.
Twist the two cut pieces one over the other until the ends meet.
Pinch the ends together and tuck them underneath. Place the bread on a greased baking sheet. Cover the loaf with sprayed plastic wrap and let rise for 30 to 60 minutes or until proofed. (Time depends on the temperature of the room.)
Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown.
Brush the top/ends with melted butter when the bread is fresh out of the oven, if desired. Slice and serve