HAZELNUT CINNAMON ROLLS
Cooking Channel serves up this Hazelnut Cinnamon Rolls recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com
Provided by Giada De Laurentiis : Cooking Channel
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
- Position the rack in the center of the oven and preheat to 325 degrees F.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
SWEET AND STICKY CARAMEL-HAZELNUT ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 8 to 10 rolls
Number Of Ingredients 10
Steps:
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
- Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
- Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
- Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
- Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
NUTELLA CINNAMON ROLLS
These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. -Pam Ivbuls, Elkhorn, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.
Nutrition Facts : Calories 616 calories, Fat 25g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 407mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 4g fiber), Protein 12g protein.
HAZELNUT CRESCENT ROLLS
Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! -Phyllis Adkins, South Charleston, West Virginia
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar.
Nutrition Facts : Calories 250 calories, Fat 14g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT CINNAMON ROLLS
Cinnamon rolls with an Italian flair, courtesy of Giada De Laurentiis. Please note that the rising time is included with the cooking time.
Provided by Irmgard
Categories Yeast Breads
Time 1h40m
Yield 9 rolls
Number Of Ingredients 10
Steps:
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish.
- Mix the nuts, sugars, cinnamon and cloves in a small bowl.
- Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle.
- Brush 1 tablespoon of butter over the dough.
- Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides.
- Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
- Pinch the seam to seal.
- Cut the log into 9 equal pieces.
- Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
- Cover the dish with plastic wrap.
- Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
- Position the centre rack of the oven and preheat to 325 degrees F.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
- Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
- Serve warm.
Nutrition Facts : Calories 139.5, Fat 6.9, SaturatedFat 2.7, Cholesterol 10.2, Sodium 31.6, Carbohydrate 19.9, Fiber 0.6, Sugar 18.8, Protein 0.8
HAZELNUT CINNAMON ROLLS
Totally indulge in these soft, feel-good cinnamon rolls.
Provided by Giada De Laurentiis
Categories bake,breakfast,brunch,dessert,nuts
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
- Position the rack in the center of the oven and preheat to 325ºF.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
CHOCOLATE HAZELNUT ROLLS
A chocolaty variation of a cinnamon roll and not too sweet either.
Provided by alizajaafar
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
- Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
- Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are cooked through, about 25 minutes.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 20 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 366.1 mg, Sugar 17.7 g
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