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Hazelnut Rye Rolls

Hazelnut Rye Rolls
These hazelnut rye rolls are a perfect weekend breakfast treat! With swirls of toasted hazelnut and cinnamon sugar filling in a pillowy rye dough topped with sweet cream cheese glaze, you’ll want to grab seconds (or thirds).
Yield 9 rolls
0

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Ingredients

Dough

  • 1/3 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup warm milk (about 100°F)
  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup rye flour
  • 1/2 cup (1 stick) unsalted butter (softened)
  • 1 large egg
  • 1/4 teaspoon fine sea salt

Filling

  • 1 tablespoon unsalted butter (melted)
  • 1/2 cup coarsely chopped and toasted hazelnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves

Topping

  • 1 tablespoon unsalted butter (melted)
  • 3/4 cup powdered sugar
  • 3 tablespoons cream cheese (softened)
  • 1 to 2 tablespoons milk

Instructions

  • In a large bowl or bowl of a stand mixer, stir sugar and yeast into milk to dissolve. Let stand 10 minutes until foamy.
  • Add flours, butter, egg and salt; stir until a dough forms. Use dough hook attachment to knead dough on medium speed 5 minutes, adding more all-purpose flour as needed until dough pulls away from sides of bowl and is smooth, elastic and only slightly sticky; OR, knead dough by hand on a lightly floured surface 10 to 15 minutes, adding more all-purpose flour as needed until dough is smooth, elastic and only slightly sticky.
  • Shape dough into a ball and place in a lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise 1 to 1½ hours until doubled.
  • Punch down risen dough. On a lightly floured surface, roll out dough to a 15-by-9-inch rectangle.
  • Brush dough with 1 tablespoon melted butter. In a small bowl, combine toasted hazelnuts, brown sugar, sugar, cinnamon and cloves. Sprinkle mixture over surface of dough, leaving a 1-inch border along edges.
  • From the long end, tightly roll up dough into a log. Use a sharp knife to cut dough into 9 equal-sized rolls.
  • Grease bottom and sides of an 8-inch square pan with butter or cooking spray. Place rolls, cut-side up, in prepared pan. Cover pan lightly with a towel or plastic wrap and let rolls rise 1 hour until nearly doubled.
  • Heat oven to 375°F. Uncover pan and bake rolls 25 to 30 minutes until golden brown. Remove from oven and drizzle 1 tablespoon melted butter over rolls.
  • To make the glaze, beat powdered sugar, cream cheese and milk into a smooth, drippy glaze. Spoon or spread glaze over warm rolls.

Notes

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