Hazelnut Roll Recipes

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HAZELNUT CINNAMON ROLLS



Hazelnut Cinnamon Rolls image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

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.

HAZELNUT CRESCENT ROLLS



Hazelnut Crescent Rolls image

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

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup Nutella, warmed
1/3 cup chocolate-covered English toffee bits
Confectioners' sugar

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.

CHOCOLATE HAZELNUT ROLLS



Chocolate Hazelnut Rolls image

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

3 cups bread flour
1 cup milk
5 tablespoons white sugar
¼ cup butter, melted
1 egg
2 ¼ teaspoons instant yeast
1 ½ teaspoons salt
2 tablespoons butter, softened
1 cup chocolate-hazelnut spread (such as Nutella®)
½ cup coarsely chopped hazelnuts

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

HAZELNUT ROLL



Hazelnut Roll image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

3 eggs
1/3 cup/65 g caster sugar (superfine)
2 tablespoons flour
1/2 cup/50 g powdered hazelnuts
2/3 cup/150 ml heavy cream
Drop vanilla extract
Pinch ground cinnamon
Cocoa power, for dusting
Icing sugar (confectioners' sugar), for dusting

Steps:

  • Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.
  • Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.
  • Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.

PECAN AND HAZELNUT ROLL



Pecan And Hazelnut Roll image

Provided by Marialisa Calta

Categories     dessert

Time 40m

Yield Twelve to fourteen servings

Number Of Ingredients 14

Unsalted butter for greasing the pan
1 cup hazelnuts
1 1/4 cups pecans
9 eggs, separated
1 cup brown sugar
1 1/2 teaspoons baking powder
Dash of salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
3 tablespoons unsweetened cocoa
1/3 cup superfine sugar
3 tablespoons Grand Marnier
1/4 cup sifted confectioners' sugar
1 ounce shaved unsweetened chocolate

Steps:

  • Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
  • In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
  • Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
  • Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
  • Bake for about 20 minutes or until lightly browned. Set aside to cool.
  • In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
  • Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
  • Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 103 milligrams, Sugar 18 grams, TransFat 0 grams

HAZELNUT SPONGE ROLL WITH STRAWBERRY CREAM



Hazelnut Sponge Roll With Strawberry Cream image

This is a moist and very light Hazelnut Sponge filled with Strawberry cream. Just PERFECT for a dinner party, and can be prepared in advance. It looks very impressive too!!

Provided by Karin...

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 eggs, separated
1/2 cup caster sugar
1/2 cup ground hazelnuts
1/4 cup self-raising flour
1 pint strawberry
1 tablespoon caster sugar
2/3 cup thickened cream
vanilla essence

Steps:

  • Also need 1 swiss roll tin, greased and lined with baking paper.
  • Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
  • Sprinkle with caster sugar.
  • Whip the cream SOFTLY.
  • Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
  • Beat for a few seconds, mashing the strawberries into the cream.
  • Separate eggs.
  • Put YOLKS in small bowl, and WHITES into larger bowl.
  • Whisk YOLKS and sugar until thick and creamy.
  • Add hazelnuts and flour.
  • Beat egg WHITES separately until stiff.
  • Add a spoonful of the beaten egg whites to the yolks to soften slightly.
  • Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
  • Brush paper-lined swiss roll tin lightly with melted butter.
  • Place the sponge mixture into the tin and spread quickly to the edges.
  • Bake in a moderate oven for about 15-20 minutes.
  • Turn out onto a clean TEATOWEL sprinkled well with sugar.
  • Roll up (from the longest side).
  • Roll the cloth INTO the cake!
  • NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
  • Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
  • Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
  • Cut into thick slices and serve with the remaining strawberries (whole or halved).

HAZELNUT CINNAMON ROLLS



Hazelnut Cinnamon Rolls image

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

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 lb frozen white bread dough, thawed (I used my own homemade sweet bread dough)
3/4 cup icing sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

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-RASPBERRY JELLY ROLL



Hazelnut-Raspberry Jelly Roll image

What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes one 10-inch roll

Number Of Ingredients 11

Vegetable-oil cooking spray
1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
1/3 cup skinned whole hazelnuts, deeply toasted
1/4 teaspoon salt
3 large eggs plus 2 large egg yolks
1/2 cup granulated sugar
1/2 stick unsalted butter, melted but not very hot
3 to 4 tablespoons confectioners' sugar for dusting, plus more for towel
1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
1 cup very cold heavy cream
2 tablespoons hazelnut liqueur, such as Frangelico

Steps:

  • Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
  • Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
  • Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
  • Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

HAZELNUT CHOCOLATE CAKE ROLL



Hazelnut Chocolate Cake Roll image

Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 15

4 large eggs, separated
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

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From therecipes.info


HAZELNUT AND CREAM ROLL RECIPE - RECIPEYUM
Bake on 170 degrees Celsius in fan forced oven, for 22-25 minutes. Allow to cool. Whip cream with electric beater, add 1/2 cup of hazelnut meal. Spread 1/2 of whipped cream on the cooled cake. Cut cakebars in half, spread 1/2 of each bar with marmalade and …
From recipeyum.com.au


THESE DIY-NUTELLA ROLLS ARE OUR NEW FAVORITE CHOCOLATE DELIVERY …
2019-10-17 Garroting the dough keeps the pinwheels nice and round; the soft dough will be squished out of shape if you use a knife. The portions are then arranged in a parchment-lined brownie pan (specifically, a nine- by 13-inch anodized-aluminum baking pan) and covered in foil for a 12- to 48-hour cold rise in the fridge.
From seriouseats.com


HAZELNUT AND RAISIN ROLLS – THE BEST FREE COOKING RECIPES
Spicy Tuna Salad Roll Sushi Japanese cooking recipe | Japanese . Ingredients 6 sheets nori 3 cups sushi rice 12 leaves lettuce 3 (4 ounce) cans tuna 1/2 cup mayonnaise 1 tablespoon siracha hot sauce Directions 1Open the tuna cans carefully, and drain. 2Mix the tuna with mayonnaise and Siracha sauce. 3Wash the lettuce. 4Roll the sushi. For your ...
From cookingrecipedb.com


CHOCOLATE HAZELNUT SWEET ROLLS - BEST SWEET ROLL RECIPE!
2022-04-07 Spread chocolate hazelnut spread over dough, stopping 1/2-inches from the edges on the long sides. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to …
From picky-palate.com


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