Hazelnut Coffee Cherry Sweet Rolls Recipes

HAZELNUT COFFEE CHERRY SWEET ROLLS

Hazelnut Coffee Cherry Sweet Rolls image

Put a pot of coffee on to brew and get ready for a rise-and-shine treat. These rolls use Bisquick mix, brewed and cooled coffee and cherry jam to create a delicious new breakfast dish.

Provided by Stephanie Wise

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

2 1/2 cups Original Bisquick™ mix
1/3 cup brewed strong hazelnut coffee, cooled
1/3 cup milk
2 tablespoons granulated sugar
1 jar (10 oz) cherry jam
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 cup chopped hazelnuts

Steps:

Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
In large bowl, stir Bisquick mix, coffee, milk and granulated sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread jam on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place each cut side down in pan.
Bake 23 to 25 minutes or until golden brown. Place pan on cooling rack. In small bowl, stir together powdered sugar and enough milk to create drizzly glaze. Drizzle over warm rolls; sprinkle with chopped hazelnuts.

Nutrition Facts : ServingSize 1 Serving

SWEET AND STICKY CARAMEL-HAZELNUT ROLLS

Sweet and Sticky Caramel-Hazelnut Rolls image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h25m

Yield 8 to 10 rolls

Number Of Ingredients 10

Ingredients

2/3 cup husked hazelnuts
2 1/2 tablespoons unsalted butter, plus more for greasing dish
1/2 cup packed golden brown sugar
2 tablespoons agave
1 teaspoon fresh lemon juice
Flour, for dusting
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
One 8-ounce tube refrigerated crescent rolls
1/8 teaspoon flaky sea salt, such as Maldon

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.

HAZELNUT COFFEE

Hazelnut Coffee image

The blend of flavors-coffee, hazelnut and a bit of chocolate-make this drink absolutely sensational. It is great for breakfast or brunch, but is also wonderful for a quiet moment at the end of the day. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 cups brewed coffee
1/4 cup hazelnut flavoring syrup
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/4 cup heavy whipping cream
1 tablespoon Nutella

Steps:

In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY AND HAZELNUT COFFEE CAKE

Cherry and Hazelnut Coffee Cake image

Pairs with Pikes Place Roast. A quick-to-prepare coffee cake gets a Pacific Northwest spin with the addition of dried cherries and hazelnuts.

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 stick softened unsalted butter, plus extra for the pan
1 cup all-purpose flour, plus extra for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup well-shaken buttermilk
1/2 cup dried cherries
1/4 cup blanched and peeled hazelnuts, roughly chopped
2 tablespoons turbinado sugar

Steps:

1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

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