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Sweet and Sticky Caramel-Hazelnut Rolls

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Sweet and Sticky Caramel-Hazelnut Rolls

Sweet and Sticky Caramel-Hazelnut Rolls

The recipe Sweet and Sticky Caramel-Hazelnut Rolls can be made in approximately 3 hours and 25 minutes. One portion of this dish contains about 3g of protein, 16g of fat, and a total of 263 calories. This recipe serves 8. A mixture of agave, golden brown sugar, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Watch how to make this recipe.
2
Position the rack in the center of the oven and preheat to 375 degrees F.
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OvenOven
3
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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HazelnutsHazelnuts
Sandwich BreadSandwich Bread
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Baking SheetBaking Sheet
OvenOven
4
Remove from the oven and cool. Finely chop nuts and set aside.
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NutsNuts
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OvenOven
5
Lightly butter a 9-inch-diameter glass or ceramic pie dish.
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ButterButter
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Ceramic Pie FormCeramic Pie Form
6
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 SugarBrown Sugar
Lemon JuiceLemon Juice
ButterButter
AgaveAgave
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Sauce PanSauce Pan
7
Pour the butter and sugar mixture into the prepared pie dish.
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ButterButter
SugarSugar
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Pie FormPie Form
8
Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside.
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HazelnutsHazelnuts
SyrupSyrup
9
Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
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Brown SugarBrown Sugar
CinnamonCinnamon
NutmegNutmeg
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BowlBowl
10
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.
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Crescent Roll DoughCrescent Roll Dough
DoughDough
11
Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin.
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DoughDough
RollRoll
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Rolling PinRolling Pin
12
Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges.
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Brown SugarBrown Sugar
DoughDough
13
Sprinkle the remaining 1/3 cup hazelnuts on top.
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HazelnutsHazelnuts
14
Starting at one short side, roll up the dough jelly roll-style.
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DoughDough
JellyJelly
RollRoll
15
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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RollRoll
SyrupSyrup
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Pie FormPie Form
KnifeKnife
16
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.
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RollRoll
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OvenOven
17
Remove from the oven and let the rolls stand 1 minute.
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RollRoll
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OvenOven
18
Place a platter atop the pie dish and the invert rolls onto the platter.
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RollRoll
Equipment you will use
Pie FormPie Form
19
Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
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Sea SaltSea Salt
RollRoll
DifficultyExpert
Ready In3 hrs, 25 m.
Servings8
Health Score0
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