Hazelnut Cinnamon Rolls

[ 1 ] September 8, 2010 | Hazel Reidy

I got this delicious recipe from Chocolate Broccoli. Her site rocks and everything I have tried has been totally wonderful! This is definitely my favorite recipe (which you can find here) and it’s not just because I am addicted to anything with my name in it. I made these over at my parents house a while back (along with this Penne and Shrimp recipe I posted on Cocktails with Mom) and they loved them. I thought I would have some leftovers… but they were ALL gone. Always a good sign : ) I made a few tweaks so be sure to check out her recipe as well. Give these a try, you will thank me for sharing it and Amber for creating it!

Ingredients:

Rolls

3 tablespoons butter
¼ cup packed brown sugar
2 teaspoons sugar
1 tablespoon ground cinnamon
3 tablespoons hazelnuts, chopped (I totally used way more!)
1 8 ounce package reduced fat crescent rolls
1 teaspoon vanilla extract

Icing

¼ cup powdered sugar
1 ounce fat-free milk
½ teaspoon vanilla extract

So the biggest change I made was I completely omitted a package of crescent rolls. I liked having them be super sugary, but if you would rather them be a bit more mild, you could add in another pack for sure. I also changed the amount of powdered sugar and milk for the icing. I made mine more like a glaze, which I thought was great. If you want a thicker icing, follow her recipe!

These were fun to make! First you want to preheat your oven to 375. In a bowl, stir together the butter, brown sugar, sugar and cinnamon.

Unroll your crescent packages and separate them in the middle. If you are using one package, you will have 4 rectangles and if you are using two packages, you will have 8 rectangles. Push the perforations together. Spread your cinnamon mix over your dough.

Sprinkle your hazelnuts on top. I only used hazelnuts on half of them because my husband and dad weren’t too excited about the hazelnut part. I totally used a ton of hazelnuts and they were AWESOME! Roll these up nice and tight.

Using a sharp knife, cut the dough into pieces. I cut mine into about 6 for each rectangle, but you could cut less and make them a little larger. I did have issues with the end pieces, but I just rerolled them if they started to fall apart. Place them on a cookie sheet and bake for about 15 to 20 minutes or until they turn golden brown. Remove them and let them cool. While they are cooling, stir together the icing ingredients. Drizzle the icing over the top.