Hazelnut Crescent Rolls – A Delight That Will Impress You
Introduction: Why Hazelnut Crescent Rolls?
Imagine the buttery, flaky, golden layers of a crescent roll, freshly baked and warm, filled with a rich, nutty, slightly sweet hazelnut filling that melts on your tongue. The aroma alone promises indulgence, while the taste delivers an irresistible blend of texture and flavor.
Hazelnuts, often called filberts, bring a distinct sweetness and crunch. When paired with a soft, tender crescent dough, they elevate a simple pastry into a sophisticated treat, ideal for breakfast, brunch, or an elegant dessert.
Whether you’re an experienced baker or a beginner aiming to impress, this recipe will guide you through every step.
Table of Contents
Ingredients Overview
Equipment Needed
Step 1: Making the Dough
Step 2: Preparing the Hazelnut Filling
Step 3: Rolling and Shaping the Crescent Rolls
Step 4: Proofing and Baking
Step 5: Finishing Touches and Serving Suggestions
Tips & Troubleshooting
Variations and Flavor Twists
Storing and Reheating
Fun Facts and Cultural Tidbits
1. Ingredients Overview
For the Dough:
3 ½ cups (440 g) all-purpose flour, plus more for dusting
1 packet (2 ¼ tsp or 7 g) active dry yeast
½ cup (120 ml) whole milk, warm (around 110°F/43°C)
⅓ cup (67 g) granulated sugar
¼ cup (57 g) unsalted butter, softened (plus extra for brushing)
2 large eggs (room temperature)
1 tsp salt
1 tsp pure vanilla extract
For the Hazelnut Filling:
1 ½ cups (150 g) toasted hazelnuts, finely ground (you can use a food processor)
⅓ cup (67 g) brown sugar, packed
2 tbsp unsalted butter, melted
2 tbsp honey or maple syrup
1 tsp ground cinnamon (optional but highly recommended for warmth)
½ tsp vanilla extract
Pinch of salt
For the Glaze (Optional):
1 cup (120 g) powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract
2. Equipment Needed
Mixing bowls (large and medium)
Measuring cups and spoons
Stand mixer with dough hook attachment (optional but helpful)
Rolling pin
Pastry brush
Food processor or spice grinder (for grinding hazelnuts)
Baking sheets lined with parchment paper
Clean kitchen towel or plastic wrap for proofing
Cooling rack
3. Step 1: Making the Dough
Activating the yeast:
Start by warming your milk to about 110°F (warm to the touch but not hot). In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy and bubbly. This step confirms that the yeast is active and ready.
Mixing the dough:
In a large bowl (or the bowl of your stand mixer), combine the flour and salt. Make a well in the center and add the softened butter, eggs, vanilla extract, and the yeast mixture. Mix until the dough comes together.
If using a stand mixer, use the dough hook attachment and knead on medium speed for about 8–10 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking.
First rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Step 2: Preparing the Hazelnut Filling
While the dough is rising, prepare the filling.
Toasting hazelnuts:
If your hazelnuts are not toasted, preheat your oven to 350°F (175°C). Spread the nuts in a single layer on a baking sheet and toast for 8–10 minutes, stirring occasionally until they are fragrant and golden. Let them cool slightly.
Grinding hazelnuts:
Use a food processor or spice grinder to pulse the toasted nuts until finely ground but not turned into nut butter. Aim for a sandy texture with some small pieces for texture.
Mixing filling ingredients:
In a medium bowl, combine the ground hazelnuts, brown sugar, melted butter, honey (or maple syrup), cinnamon, vanilla extract, and a pinch of salt. Stir well until everything is evenly mixed and forms a moist crumbly mixture.
5. Step 3: Rolling and Shaping the Crescent Rolls
Preparing the dough for shaping:
After the dough has doubled, punch it down gently to release air. Turn it onto a lightly floured surface and roll it into a large circle about 12 inches (30 cm) in diameter. Try to keep it as even as possible in thickness (about ¼ inch).
Adding the filling:
Spread the hazelnut filling evenly over the dough, leaving about a ½-inch border around the edges to prevent leakage.
Cutting and rolling:
Cut the dough circle into 12 equal wedges (like slicing a pizza). Starting from the wide edge of each wedge, roll the dough tightly toward the narrow tip to form a crescent shape. Place the crescents, point side down, on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
6. Step 4: Proofing and Baking
Second rise:
Cover the shaped rolls loosely with plastic wrap or a kitchen towel. Allow them to proof for 30 to 45 minutes at room temperature until puffed and slightly risen.
Preheating the oven:
While proofing, preheat your oven to 375°F (190°C).
Optional egg wash:
For a glossy finish, whisk 1 egg with 1 tablespoon of water and brush the tops of the rolls gently.
Baking:
Bake the crescent rolls for 15–18 minutes or until golden brown and puffed. Rotate the baking sheet halfway through for even baking.
Cooling:
Remove the rolls from the oven and transfer to a cooling rack. Let cool slightly before glazing.
7. Step 5: Finishing Touches and Serving Suggestions
Glazing (optional):
Mix powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle over the warm crescent rolls for a sweet, shiny finish.
Serving:
These hazelnut crescent rolls are best served warm, straight from the oven, with a cup of coffee or tea. They also pair wonderfully with fresh berries or a dollop of whipped cream.
8. Tips & Troubleshooting
Dough too sticky? Add a tablespoon of flour at a time during kneading until manageable, but avoid adding too much to keep rolls tender.
Filling too wet or dry? Adjust with more butter or honey for moistness, or add more ground hazelnuts if too wet.
Rolls not puffing? Ensure yeast is fresh and dough is properly proofed in a warm spot.
Burning on bottom? Use a light-colored baking sheet or line with parchment paper; place sheet in center of oven.
No hazelnut grinder? Use pre-ground hazelnut meal, but fresh-ground tastes better.
9. Variations and Flavor Twists
Chocolate Hazelnut Crescent Rolls: Add a few chocolate chips or spread a thin layer of Nutella before adding the filling.
Cinnamon Sugar Twist: Mix cinnamon and sugar into the dough or sprinkle on top before baking.
Almond Crescent Rolls: Substitute hazelnuts with almonds or pistachios.
Savory Version: Skip the sugar in filling, add herbs and cheese for a savory crescent.
10. Storing and Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month.
To reheat, warm rolls in a 350°F (175°C) oven for 5–7 minutes or microwave briefly until soft and warm.
11. Fun Facts and Cultural Tidbits
Crescent rolls trace their heritage to European pastries inspired by the crescent moon, symbolizing luck and new beginnings.
Hazelnuts are native to Europe and Asia and are a key ingredient in famous Italian desserts like gianduja (hazelnut-chocolate spread).
The process of rolling crescent dough can be meditative, connecting bakers with centuries-old traditions.
Full Printable Recipe Card:
Hazelnut Crescent Rolls
Ingredients
3 ½ cups all-purpose flour
1 packet active dry yeast
½ cup warm whole milk
⅓ cup granulated sugar
¼ cup unsalted butter, softened
2 large eggs
1 tsp salt
1 tsp vanilla extract
Filling
1 ½ cups toasted hazelnuts, finely ground
⅓ cup brown sugar
2 tbsp melted butter
2 tbsp honey or maple syrup
1 tsp ground cinnamon (optional)
½ tsp vanilla extract
Pinch of salt
Glaze (optional)
1 cup powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract
Instructions
Activate yeast in warm milk and sugar; let froth 5–10 minutes.
Mix flour, salt, butter, eggs, vanilla, and yeast mixture into dough. Knead until smooth and elastic (~8–10 minutes).
Let dough rise in oiled bowl, covered, until doubled (~1–1.5 hours).
Toast and grind hazelnuts; mix with sugar, butter, honey, cinnamon, vanilla, and salt for filling.
Roll dough to 12-inch circle; spread filling leaving a ½-inch border. Cut into 12 wedges.
Roll each wedge from wide end to tip; place on lined baking sheet.
Proof rolls for 30–45 minutes.
Preheat oven to 375°F. Brush rolls with egg wash.
Bake 15–18 minutes until golden. Cool on rack.
Drizzle glaze if desired. Serve warm.
Enjoy the process and the delightful results — these Hazelnut Crescent Rolls will surely become a favorite in your baking repertoire and a beloved treat to share!
If you want, I can also help you with a video tutorial, printable PDF, or variations that are gluten-free or vegan-friendly. Would you like that?
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