Thursday, December 1, 2011

Hazelnut Sticky Buns

Ingredients for the filling:
2 1/4 sticks butter, softened
1 cup packed light brown sugar
1 1/4 cups granulated sugar
1/3 cup finely ground toasted hazelnuts
1 1/2 T ground cinnamon

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Ingredients for the topping:
1/4 cup (1/2 stick) butter
2 T milk
3/4 cup granulated sugar
2 T corn syrup
1/3 cup coarsely chopped toasted hazelnuts
1 package (16 ounces) hot roll mix or your favorite sweet yeast dough recipe

Preparing the filling:
In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add hazelnuts and cinnamon; mix well. Set aside.

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Preparing the topping:
In medium saucepan, heat butter and milk over low heat; when butter starts to melt, stir in sugar and corn syrup. Boil until mixture reaches 215 degrees F. Add chopped hazelnuts. Increase heat to medium and boil 5 minutes longer. Remove from heat and set aside.

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Assembling the buns:
Spray 2 jumbo muffin pans with vegetable pan spray. Prepare hot roll mix according to package directions. Allow dough to rest. On a lightly floured surface, roll dough to a 24-inch by 12-inch rectangle.

With a spatula, spread filling evenly across the dough. Starting with long side, begin rolling the dough tightly, pressing edges to seal. Cut log into 12 2-inch pieces. Spoon about 2 teaspoons topping into the bottom of each jumbo muffin cup. Place one roll in each cup. Cover loosely with plastic wrap and a cloth towel; set aside in a warm place and allow to rise for 30 minutes. Remove towel and plastic wrap.

Preheat oven to 375 degrees F. Bake rolls for 20 to 23 minutes or until golden brown. Cool on rack for 3 minutes. With a sheet pan underneath, carefully remove rolls from muffin pans. Use a spatula to spread on any hazelnut topping that was left behind in the pans. Serve warm or at room temperature.


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