HAZELNUT CRESCENT ROLLS
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
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
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
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 CHOCOLATE CAKE ROLL
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
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 :
CHOCOLATE SWISS ROLL
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g
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CHOCOLATE HAZELNUT SWEET ROLLS - BEST SWEET ROLL RECIPE!
From picky-palate.com
5/5 (1)Total Time 1 hrCategory Breakfast, DessertCalories 478 per serving
- Combine 2 cups flour, sugar, dry yeast and salt in stand mixer bowl and mix with bread hook attachment until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg, mixing on low to combine. Mix on medium for 2 minutes, scraping bowl. Add 1 cup of flour, mix another minute on medium heat, scraping sides of bowl. Continue to stir in just enough remaining flour so that dough forms a ball that doesn’t stick to sides of bowl, about 3-4 more minutes. Transfer dough to a floured countertop.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. 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 cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in prepared a 9×13 inch baking dish sprayed lightly with cooking spray. Place rolls in a warm (175 degrees F.) oven for 15 minutes. Should be just about doubled in size. Remove from oven, increase heat to 350 degrees F. Bake rolls for 20-22 minutes or until baked through. Remove and let cool.
- Place powdered sugar and heavy cream into a medium bowl whisking to combine. Should be a nice drizzling consistency. Add more cream to thin or more powdered sugar to thicken. Drizzle icing over rolls and serve with warmed or room temperature.
CHOCOLATE HAZELNUT SWEET ROLLS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory SnackCalories 292 per serving
- In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
- Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
- Whisk together the powdered sugar, espresso powder, vanilla extract and enough milk or heavy cream to make a thick but pourable glaze. Drizzle over warm rolls.
CHOCOLATE HAZELNUT ROLLS (MADE WITHOUT YEAST) - CRUMB …
From crumbtopbaking.com
Reviews 8Category BrunchCuisine AmericanTotal Time 40 mins
- In a food processor bowl, add the flour, sugar, baking powder and salt, and pulse a few times to combine. Add in the cubes of butter and pulse until the mixture is crumbly with pieces of butter throughout.
- Stir the vanilla into the milk, and with the food processor running, slowly pour the milk into the flour mixture and process until a sticky dough forms.
- Add the dough to a well floured work surface, and start kneading the dough by folding it over a few times to incorporate the flour from the work surface. The dough should start to get firm and less sticky. If the dough is too sticky, just add a little bit more flour.
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