Best 9 Hazelnut Cinnamon Crescents Recipes

HAZELNUT CINNAMON ROLLS

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.

SWEET AND STICKY CARAMEL-HAZELNUT ROLLS

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
• Lightly butter a 9-inch-diameter glass or ceramic pie dish. 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. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small 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. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
• Starting at one short side, roll up the dough jelly roll-style. 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.
• 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. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.

HAZELNUT CRESCENT ROLLS

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.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

HAZELNUT CINNAMON CRESCENTS

Steps:

• Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
• Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
• Good to go:
• The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.

CINNAMON CRESCENTS

Steps:

• Melt the butter and let it cool for about 15 minutes. Dissolve the yeast and sugar in the 1/4 cup warm water; let the mixture stand for about 10 minutes. (If it does not bubble or increase in volume, the yeast is dead.)
• Place 2 cups of the flour in a large bowl and make a well in the middle. Pour into the well the beaten eggs, yeast mixture, and melted butter and mix together with a large wooden spoon or-if, like me, you love the feel of dough-with your hands. Add the remaining 1/2 cup flour, orange zest, and salt and mix thoroughly. The dough will be somewhat soft. Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight. In a small bowl, toss the raisins with the Grand Marnier. Cover overnight.
• Preheat the oven to 350°F. Grease a baking pan with cooking spray or butter, or line it with parchment paper or a silicone liner. Combine the sugar and cinnamon in a bowl. Remove the dough from the refrigerator, and divide it into 4 equal parts. Dust a work surface with a liberal amount of cinnamon sugar. Using a rolling pin, roll out each portion of dough 1/4 inch thick on the sugar-coated work surface. After each stroke with the rolling pin, flip the dough, adding more cinnamon sugar to the work surface as needed. Cut the dough into 2-inch triangles. (Dough scraps can reformed into a ball and rolled out at least once.) Sprinkle a thin layer of cinnamon sugar on each dough triangle. Scoop 1 teaspoon of the macerated raisins onto the wide end of the triangle; roll up the dough beginning at the wide end. Place the crescents on the prepared baking sheet and bake until they are lightly golden brown, about 20 minutes.
• do it early
• The crescents can be made up to 1 day in advance and kept in an airtight container. Wrap securely and freeze for up to 3 weeks. Unwrap and defrost the day you plan to serve them.

HAZELNUT CRESCENTS

Steps:

• Preheat oven to 160 degrees Celsius.
• Grease and line 2 baking trays with paper.
• Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
• Rub butter into the hazelnut meal mixture, using your fingertips.
• Stir in egg yolk and essence.
• Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
• Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
• Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
• Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
• Stand on trays for 5 minutes before transferring to wire racks to cool.
• Dust with gluten-free icing sugar to serve.
• Enjoy!

CINNAMON CHIP FILLED CRESCENTS

Steps:

• Heat oven to 375 degrees F.
• Unroll dough; separate into 16 triangles.
• Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough.
• Roll from shortest side of triangle to opposite point.
• Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
• Bake 8 to 10 minutes or until golden brown.
• Drizzle with CINNAMON DRIZZLE.
• Serve warm.
• CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.

HAZELNUT CRESCENTS

Steps:

• In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle., Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar.