Sweet and Sticky Caramel-Hazelnut Rolls

Name: Sweet and Sticky Caramel-Hazelnut Rolls
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps agave; 118 milliliters packed golden brown sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 158 milliliters husked hazelnuts; 1 teaspoon fresh lemon juice; 227 grams refrigerated crescent rolls; 0 teaspoons flaky sea salt, such as Maldon; 3 Tbsps unsalted butter, plus more for greasing dish

This recipe makes 8 servings with 263 calories, 3g of protein, and 16g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up ground nutmeg, golden brown sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 25 minutes.

Instructions

Watch how to make this recipe.

Position the rack in the center of the oven and preheat to 375 degrees F.

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Oven

Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes.

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Hazelnuts

Toast

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Baking Sheet

Oven

Remove from the oven and cool. Finely chop nuts and set aside.

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Nuts

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Oven

Lightly butter a 9-inch-diameter glass or ceramic pie dish.

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Butter

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Ceramic Pie Form

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.

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Brown Sugar

Lemon Juice

Butter

Agave

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Sauce Pan

Pour the butter and sugar mixture into the prepared pie dish.

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Butter

Sugar

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Pie Form

Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside.

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Hazelnuts

Syrup

Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.

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Brown Sugar

Cinnamon

Nutmeg

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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.

Ingredients you will need

Crescent Roll Dough

Dough

Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin.

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Dough

Roll

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Rolling Pin

Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges.

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Brown Sugar

Dough

Sprinkle the remaining 1/3 cup hazelnuts on top.

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Hazelnuts

Starting at one short side, roll up the dough jelly roll-style.

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Dough

Jelly

Roll

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.

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Roll

Syrup

Equipment you will use

Pie Form

Knife