{"id":37627,"date":"2020-06-30T15:14:48","date_gmt":"2020-06-30T22:14:48","guid":{"rendered":"https:\/\/wilco.contentfeed.cloud\/?p=9510"},"modified":"2021-12-09T12:47:13","modified_gmt":"2021-12-09T20:47:13","slug":"hazelnut-cinnamon-rolls-with-maple-glaze","status":"publish","type":"post","link":"https:\/\/www.hazelnut.com\/hazelnut-cinnamon-rolls-with-maple-glaze\/","title":{"rendered":"Hazelnut Cinnamon Rolls with Maple Glaze"},"content":{"rendered":"<p>These cinnamon rolls pair wonderfully with a cup of PNW roasted coffee, just make sure there is enough to go around.<\/p>\n<p><strong><img decoding=\"async\" loading=\"lazy\" class=\"alignright wp-image-9518\" src=\"https:\/\/wilco.contentfeed.cloud\/wp-content\/uploads\/cinnamon-rolls-4-300x198.jpg\" alt=\"kitchen with a bowel covered in a towel\" width=\"450\" height=\"298\" \/>Cinnamon Roll Ingredients<br \/>\n<\/strong>\u00bd c. granulated sugar<br \/>\n1 tsp. salt<br \/>\n1\/3 c. vegetable shortening<br \/>\n1 c. milk, scalded<br \/>\n2 pkg. yeast<br \/>\n\u00bd c. warm water, 105-115F<br \/>\n2 eggs, beaten<br \/>\n5 c. flour<br \/>\n5 tbsp. melted butter<br \/>\n5 tbsp. brown sugar (dark or light)<br \/>\n1 tsp. ground cinnamon<br \/>\n\u00be c. Oregon Orchard\u00ae Dry Roasted Unsalted Premium Hazelnuts<\/p>\n<p><strong>Maple Glaze Ingredients<br \/>\n<\/strong>4 tbsp. butter<br \/>\n2 c. powdered sugar<br \/>\n2 tbsp. real maple syrup<br \/>\n2 to 4 tbsp. milk<\/p>\n<p><strong><img decoding=\"async\" loading=\"lazy\" class=\"alignright wp-image-9514\" src=\"https:\/\/wilco.contentfeed.cloud\/wp-content\/uploads\/cinnamon-roll-3-300x198.jpg\" alt=\"Cinnamon Rolls dough rolled up and cut\" width=\"450\" height=\"298\" \/>DIRECTIONS<br \/>\n<\/strong><\/p>\n<ul>\n<li>In a small saucepan, scald 1 cup of milk over medium\/high heat. Whisk in the shortening, then the sugar, then the salt until it\u2019s fully dissolved and a little thicker. Turn off the burner and leave to cool 10-15 minutes.<\/li>\n<li>While the milk and sugar cools, prepare the yeast by pouring it into a medium bowl. Use a candy thermometer to test the water temperature between 105-115F. Pour over the dry yeast, swirl it around, and let it sit for 5 minutes. Then use a wooden spoon or rubber spatula to gently mix until fully dissolved.<\/li>\n<li>Ensure the milk and sugar has cooled and thickened, then beat into the eggs. Add the dissolved yeast, and then begin to add the flour 1 cup at a time. As you add it, scrape the sides of the bowl and make sure the center doesn\u2019t stay too wet compared to the outside.<\/li>\n<li>Turn out the dough on a lightly floured surface and kneed by hand for about 8-10 minutes. Place the dough in a greased bowl and cover lightly, leaving it in a warm area to rise for about 30-45 minutes (until it doubles in size).<\/li>\n<li>Turn out the dough on a large floured board and roll out thinly. Use a rubber spatula to spread the melted butter, then sprinkle evenly with brown sugar and cinnamon. Add \u00bd c. of Oregon Orchard Hazelnuts, then roll the dough as for jelly roll. Cut into 1\u201d pieces with a sharp knife, and place in baking dish or on parchment paper. Let them rise in warm place or 100F oven with the door cracked for an additional 30 min.<\/li>\n<li>Bake at 350F (or 325F convection) for about 20-22 min.<\/li>\n<li>10 min. in, begin the Maple glaze. Melt 4 tbsp. of butter in a small saucepan, then whisk in 1 c. of powdered sugar. Add 100% pure maple syrup, then whisk the last of the powdered sugar on very low heat. Add 1 tbsp. of milk at a time until desired consistency is achieved.<\/li>\n<li>Pour glaze over cinnamon rolls immediately, and top with remaining hazelnuts.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>These cinnamon rolls pair wonderfully with a cup of PNW roasted coffee, just make sure there is enough to go around. Cinnamon Roll Ingredients \u00bd c. granulated sugar 1 tsp. salt 1\/3 c. vegetable shortening 1 c. milk, scalded 2 pkg. yeast \u00bd c. warm water, 105-115F 2 eggs, beaten 5 c. flour 5 tbsp. 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