Introduction
Welcome to a recipe that embodies pure indulgence—Brioche Cinnamon Rolls with Hazelnut Praline. These rolls take classic cinnamon buns to a luxurious new level: pillow-soft brioche dough, a swirling hazelnut praline filling, and a optional glaze that adds the final touch of sweet decadence. Whether you’re planning a festive bake, a special brunch, or simply craving something extraordinary, these rolls deliver comfort, richness, and that feel-good “wow” factor.
What Is the Recipe: Brioche Cinnamon Rolls with Hazelnut Praline
The Brioche Cinnamon Rolls with Hazelnut Praline are a gourmet twist on the classic cinnamon roll. Unlike regular dough, this recipe uses a rich brioche dough, made with eggs, butter, and milk, giving the rolls a soft, melt‑in‑your‑mouth texture. The filling combines hazelnut praline—a caramelized sugar and roasted hazelnut mixture—blended with butter and cinnamon, so every swirl is laced with nutty sweetness and warm spice. A glaze crowns the baked rolls with subtle vanilla sweetness, optional but highly recommended.
These rolls are perfect for brunches, holiday breakfasts, celebratory treats, or whenever you seek something special. Because the dough is enriched and involves an overnight rest, the flavor and texture deepen. The hazelnut praline elevates the experience beyond simple cinnamon, adding nuttiness and crunch‑turned creamy‑spreadable filling.
Origin of the Hazelnut Cinnamon Rolls
Understanding the roots of this recipe gives insight into its richness and why it feels so indulgent.
- Brioche originates from France. It is a buttery, egg‑rich bread, considered a luxury everyday bread in many French kitchens. Its texture is soft, slightly elastic, and luscious. The French have long used brioche in sweet applications: buns, loaves, desserts like bouchée à la reine and French toast. Adding brioche to cinnamon rolls takes the typical soft‑bread base to the next level.
- Cinnamon Rolls have a broader story. The idea of sweet rolls filled with sugar, butter, and spice goes back centuries—Scandinavia, Germany, and parts of North America have strong traditions of sweet yeasted rolls. The Swedish “kanelbulle” is a cousin of the cinnamon roll. Over time, cinnamon rolls have spread globally, with variations using different nuts, spices, or fillings.
- Praline has roots in France and Belgium: caramelized sugar with nuts (almonds, hazelnuts) crushed or blitzed into crunchy bits or pastes. Hazelnut praline specifically is very common in European confectionery and patisserie: think of chocolate hazelnut confections, praline creams, etc.
By combining these traditions—French brioche, cinnamon‑rolled sweetness, and hazelnut praline—you get a recipe that feels worldwide in its inspiration yet unique in its execution. The Brioche Cinnamon Rolls with Hazelnut Praline bring these elements into harmony: the melt‑in‑your‑mouth brioche, the warm cinnamon swirl, the buttery hazelnut filling—and finally, the glaze that balances sweetness.
Ingredients (with Quantity)
Below are the precise ingredients you’ll need to make Brioche Cinnamon Rolls with Hazelnut Praline. Be sure to use fresh ingredients—especially eggs, yeast, and hazelnuts—for best flavor.
For the Brioche Dough
| Ingredient | Quantity | Notes |
|---|---|---|
| All‑purpose flour | 3½ cups (≈ 450 grams) | Spoon‑and‑level for accuracy |
| Instant yeast | 2¼ teaspoons | One standard packet (~7g) works if measured correctly |
| Sugar | ¼ cup (≈ 50 grams) | Granulated sugar |
| Salt | ½ teaspoon | Fine salt |
| Warm milk | ¾ cup (≈ 180 ml) | Not hot—ideally ~38‑40°C |
| Large eggs | 3 | Room temperature for better mixing |
| Unsalted butter, softened | 100 grams | Soft but not melted |
| Vanilla extract | 1 teaspoon | Pure vanilla gives best flavor |
For the Hazelnut Praline Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole roasted hazelnuts | ¾ cup | Lightly toasted if you want extra aroma |
| Sugar (for caramel) | ½ cup | Granulated sugar used to caramelize |
| Unsalted butter, softened | 100 grams | Adds richness to the filling |
| Cinnamon | 1 teaspoon | Ground cinnamon |
| Optional: pinch of salt | 1 pinch | To balance sweetness |
For the Glaze (Optional but Highly Recommended)
| Ingredient | Quantity | Notes |
|---|---|---|
| Powdered sugar | ½ cup | Sifted, to avoid lumps |
| Milk or cream | 1‑2 tablespoons | Use whole milk or light cream |
| Vanilla extract | ¼ teaspoon | Enhances sweetness and aroma |
Step‑by‑Step Direction and Preparation Method
Here’s your detailed and precise method to make Brioche Cinnamon Rolls with Hazelnut Praline, ensuring the dough, filling, and bake turn out perfect. Plan ahead—there’s overnight rest time—but the results are well worth it.
1. Make the Brioche Dough
- Combine dry ingredients: In a large mixing bowl, whisk together 3½ cups (450 g) all‑purpose flour, 2¼ tsp instant yeast, ¼ cup (50 g) sugar, and ½ tsp salt. Mixing well ensures even distribution.
- Add wet ingredients: Warm ¾ cup (180 ml) milk (about 38‑40°C) plus 3 large eggs and 1 tsp vanilla extract. Mix until you have a shaggy dough.
- Knead in butter: Gradually add the 100 g softened unsalted butter, a little at a time, kneading it into the dough. This may take 10‑15 minutes by hand (or shorter if using a stand mixer with dough hook). The dough should become smooth, elastic, and slightly sticky.
- First rise / overnight chill: Option A: Cover and refrigerate overnight (8−12 hours) so the dough develops flavor and is easier to roll. Option B (if you’re pressed for time): let it rise at room temperature for about 1½ hours or until it has doubled in size. The overnight method yields deeper flavor and better texture.
2. Prepare the Hazelnut Praline Filling
- Roast / prepare hazelnuts: If using raw hazelnuts, roast them lightly (about 8‑10 minutes in a 175 °C oven) until fragrant. Let them cool.
- Caramelize sugar: In a heavy‑bottomed saucepan, melt ½ cup sugar over medium heat. Swirl occasionally, avoid stirring with utensils until sugar begins melting, then gently stir until it turns a deep amber.
- Make praline: Pour melted caramel over the cooled hazelnuts on a parchment‑lined tray. Let it harden fully.
- Process praline: Break into pieces; blitz in a food processor until fine crumbs or coarse paste (depending on texture you prefer). Some texture is lovely, but avoid large sharp shards.
- Mix filling: In a bowl, combine the praline crumbs/paste, 100 g softened butter, and 1 tsp cinnamon. Optional: a pinch of salt. Mix until spreadable (but not runny).
3. Assemble the Rolls
- Roll out dough: On a lightly floured surface, roll the chilled or room‑temperature dough into a rectangle about 0.5 cm (≈ ¼‑inch) thick. Aim for approx 12×16 inches (30×40 cm) if possible, or whatever aspect gives you enough room.
- Spread the hazelnut praline: Spread the hazelnut praline filling evenly over entire rectangle, leaving a small margin (≈ ½ inch) on one long side so it seals when rolling.
- Roll into log: Starting from the opposite long side, tightly roll up the dough into a log. Pinch seam to seal.
- Cut the rolls: Slice into 12 equal pieces. A sharp serrated knife or dental floss helps for clean cuts.
- Arrange in pan & second rise: Place the 12 rolls into a lined baking pan (buttered or parchment‑lined), leaves some space for rising. Cover loosely with plastic wrap or a clean towel. Let them rise for 30‑45 minutes, or until noticeably puffy.
4. Bake
- Preheat oven: Preheat to 200 °C (400 °F). Position rack to center.
- Bake rolls: Bake the rolls for 18‑20 minutes until golden brown on top, puffed, and the centers are set. If edges are browning too fast, reduce oven to 190 °C after first 10 minutes and loosely tent with foil.
- Cool slightly: Allow rolls to rest 5‑10 minutes in pan before glazing or serving—this lets their structure settle.
5. Glaze (Optional)
- Mix glaze: In a small bowl, combine ½ cup powdered sugar, 1‑2 tablespoons milk or cream, and ¼ tsp vanilla extract. Whisk until smooth. Adjust milk/cream amount to reach desired drizzle consistency.
- Drizzle over warm rolls: When rolls are still warm (but not piping hot), drizzle glaze over the tops so it melts slightly but also remains visible.
Variations: Hazelnut Praline Brioche
You can adapt Brioche Cinnamon Rolls with Hazelnut Praline in several ways to suit tastes, dietary needs, or seasonal ingredients. Here are variations that maintain the rich indulgence:
- Spice Variation
- Add cardamom (¼ tsp) to the dough or filling for a warming aromatic note.
- Use all‑spice, nutmeg, or pumpkin pie spice instead of or alongside cinnamon.
- Different Nuts
- Swap hazelnuts with walnuts, pecans, almonds, or a mix. Each nut brings a different texture and flavor. For example, pecans add buttery crunch; almonds bring lighter nuttiness.
- Chocolate or Cocoa
- Mix chopped dark chocolate or chocolate chips into the hazelnut praline filling.
- Alternatively, swirl a layer of chocolate ganache under the praline for chocolate‑hazelnut brioche rolls.
- Fruit Add‑Ins
- Incorporate dried fruit (e.g. raisins, cranberries, chopped apricots) into filling with praline. Soak them first to avoid dryness.
- Use fresh fruit purée or zest: orange zest, lemon zest, or even a brush of citrus jam over the filling.
- Gluten‑Free or Reduced Sugar Options
- Use a high‑quality gluten‑free flour blend in place of all‑purpose flour; expect some change in texture. The richness of the brioche helps.
- Reduce sugar in dough or filling; or use coconut sugar or another sweetener. The praline may need adjustments (caramelizing alternate sweeteners can vary).
- Dairy‑Free Alternatives
- Replace butter with non‑hydrogenated plant‑based butter.
- Use plant‑based milk (almond, soy, oat) instead of dairy milk.
- Be aware softening and consistency may vary slightly.
- Flavor Enhancers
- A splash of Frangelico (hazelnut liqueur) or rum in the glaze adds depth.
- Orange zest or espresso powder in filling for dimension.
- Serving Style Variations
- Pull‑apart style: arrange rolls tightly in a pan so sides touch; this gives softer side crusts.
- Individual buns: make smaller buns (e.g. 16 instead of 12) for bite‑sized, party‑friendly treats.
FAQs (Frequently Asked Questions) About Hazelnut Praline Brioche
Here are answers to common questions people have when making Brioche Cinnamon Rolls with Hazelnut Praline.
Q1: Why use brioche dough instead of regular bread dough?
Answer: Brioche dough is enriched with eggs and butter, which yield a richer flavor, softer crumb, and a more tender texture. Regular doughs are lean (water, flour, yeast, salt); brioche is luxurious. For Brioche Cinnamon Rolls with Hazelnut Praline, that richness supports the praline filling and makes the overall experience decadent.
Q2: Can I shorten or skip the overnight chill?
Answer: Yes, you can—if short on time, you can do a fast rise at room temperature. Let dough double (≈ 1½‑2 hours). However, the overnight chill improves flavor, depth, and dough handling (cold dough is easier to roll without sticking). Flavor develops as yeast works slowly, and butter stays firm which helps for cleaner layers/swirl.
Q3: What if my praline filling is too hard or too crumbly?
Answer:
- If too hard: your caramel may have overcooked. Use slightly less cooking time or lower heat. Also, ensure you blend into a spreadable paste with enough softened butter.
- If too crumbly: blend longer; add butter gradually. A small splash of cream can help if needed (but that modifies texture slightly). Just be cautious—too much liquid weakens filling structure.
Q4: How to store Brioche Cinnamon Rolls with Hazelnut Praline and keep them fresh?
Answer:
- Short‑term: Cover with foil or plastic wrap at room temperature for up to 24 hours. Warm slightly before serving.
- Long‑term: Freeze baked rolls (without glaze) once cooled, in freezer bags; then reheat in oven before glazing. Or freeze unbaked assembled rolls (after second rise) for later baking. Thaw overnight in fridge.
Q5: Can I make this recipe ahead for a brunch?
Answer: Absolutely. Options:
- Mix dough one evening, refrigerate overnight. In the morning assemble, rise 30‑45 min, bake, glaze.
- Assemble fully the night before, let second rise in fridge, then bake in morning (allowing time for oven preheating).
Q6: How do I tell when the rolls are done?
Answer: They should be golden brown on top, puffed, and centers should spring back lightly when pressed. Internal temperature if you use a thermometer—about 190‑200 °F (88‑93 °C) in the center. If bottoms are browning too much or edges are crisping too fast, lower oven temp slightly or use foil shield.
Q7: Why is the glaze optional and when should I glaze?
Answer: The glaze is optional because the rolls are already rich with butter and praline. The glaze adds extra sweetness, moisture, and visual appeal. If used, glaze when rolls are warm—not hot—so it drizzles well and sets slightly without melting off entirely.
Tips & Pro‑Techniques to Outshine Other Recipes
While many recipes online for hazelnut cinnamon rolls or brioche rolls exist, these pro‑techniques help this one stand out in terms of flavor, texture, and presentation:
- Precise temperature control: Warm milk should not kill yeast; butter should be softened but not melted. Dough temperature affects proofing and final crumb.
- Butter layering technique: Bread dough enriched with butter tends to get heavy; disperse butter gradually so dough can absorb it fully.
- Scoring and rolling: Roll tight, seal the edges well, slice cleanly. Use fine string or dental floss for clean cuts.
- Proper caramel caramelization: Watch sugar carefully; deep amber gives flavor without bitterness. Remove promptly from heat when desired color reached.
- Textural contrast: Let praline have some crumb texture; not wholly paste. That crunch‑turned‑spread makes a difference.
- Even baking: Use middle rack, rotate pan if needed. Watch for browning; tent with foil if overbrowning.
Full Recipe Summary: Brioche Cinnamon Rolls with Hazelnut Praline
Here’s a condensed recipe summary you can print, bookmark, or save.
- Focus Keyphrase: Brioche Cinnamon Rolls with Hazelnut Praline
- Yields: 12 rolls
- Prep time: 45 min + overnight chill (or 1½ h rise)
- Bake time: 18‑20 min at 200 °C (400°F)
Ingredients
- Dough: 3½ cups flour, 2¼ tsp instant yeast, ¼ cup sugar, ½ tsp salt, ¾ cup warm milk, 3 eggs, 100 g softened butter, 1 tsp vanilla.
- Praline filling: ¾ cup roasted hazelnuts, ½ cup sugar for caramel, 100 g softened butter, 1 tsp cinnamon, pinch of salt (optional).
- Glaze (optional): ½ cup powdered sugar, 1‑2 tbsp milk or cream, ¼ tsp vanilla.
Directions
- Mix dough, knead in butter; rise (overnight or ~1½ h).
- Roast hazelnuts, caramelize sugar, make praline, mix with butter & cinnamon.
- Roll dough rectangle, spread filling, roll log, cut into 12.
- Place in pan, rise 30‑45 min.
- Bake 18‑20 min at 200 °C until golden.
- Glaze while warm if using.
Frequently Asked Questions (FAQs)
Here’s a collection of frequently asked questions specifically related to this recipe, to help you troubleshoot, make adjustments, and perfect your rolls.
| Question | Answer |
|---|---|
| Can I use active dry yeast instead of instant yeast? | Yes. If using active dry yeast, proof it in warm milk (with a pinch of sugar) for about 5–10 minutes before mixing into the dough. Use roughly 25% more active dry yeast to get equivalent rising power. |
| What flour works best? | All‑purpose works well. If you want more chew, you can use bread flour (higher protein). With bread flour, you may need slightly more liquid. Some pastry flour makes the crumb softer. |
| Is heavy cream better than milk for glaze? | Cream gives a richer result and glossier finish. Whole milk is lighter and works just fine. If glaze seems too thick, add more liquid; too thin, add more powdered sugar. |
| How to avoid soggy bottoms? | Bake on the middle rack, use a baking sheet or a pan that distributes heat well. Make sure dough is not overly moist, and avoid over‑oiling the pan if using butter or oil. Also ensure second rise is not too long (don’t let rolls become over‑proofed). |
| Can I double the recipe? | Yes, you can double all ingredients. Make sure to use a larger mixing bowl and pan. Baking time may increase slightly depending on pan size—monitor closely. |
| What if I don’t have a food processor for praline? | You can use a mortar and pestle, or chop finely by hand. Alternatively, use a rolling pin on nuts wrapped in parchment or plastic until crushed. Texture will be coarser, but still delicious. |
Nutritional Notes & Serving Suggestions
While this recipe is about indulgence, it’s helpful to understand nutrition and how to serve it in the best ways to balance richness.
- These Brioche Cinnamon Rolls with Hazelnut Praline are rich in calories, fat, and sugar due to butter, sugar, and praline. They are a treat, not a daily food.
- To lighten up: use half‑butter or substitute some butter with lighter alternatives (knowing texture may change). Reduce sugar in filling or glaze.
- For serving: a small roll with a side of fresh fruit (berries, citrus) balances richness. Also serve with unsweetened coffee or tea for contrast.
Serving, Presentation, and Styling Tips: Hazelnut Praline Brioche
Beyond just baking, presentation helps make a recipe shareable, Instagrammable, and memorable.
- Capture the swirl: When slicing rolls, make sure the swirl is clean and visible—this is what makes hazelnut praline brioche rolls look so inviting.
- Golden tops: Brush the rolls lightly with melted butter just before finishing bake for shimmering color (optional).
- Glaze application: Drizzle glaze artistically so some rolls have more, others less—makes it look homemade. Late‑morning light (natural daylight) shows texture: side lighting reveals swirl depth.
- Garnishes: Crushed hazelnuts sprinkled after glazing, or a dusting of cinnamon. Perhaps a few edible flowers for brunch settings.
Troubleshooting Common Problems
Even with detailed instructions, things can go wrong. Here’s how to troubleshoot making Brioche Cinnamon Rolls with Hazelnut Praline.
| Problem | Possible Cause | Fix |
|---|---|---|
| Dough is too sticky | Butter or eggs too soft/room temp; too much liquid; flour measurement off | Chill butter; measure carefully; add small extra flour if needed while kneading |
| Rolls don’t rise well | Yeast old/dead; dough too cold; underproofed | Use fresh yeast; allow dough to rest in warmer place; check proofing times |
| Praline is burnt or bitter | Sugar over‑caramelized | Remove from heat as soon as color turns deep amber; practice temperature control |
| Filling leaks or oozes | Filling too soft; dough rolled too thin; second rise too long | Use slightly stiffer filling; roll to consistent thickness; don’t overproof before baking |
| Glaze doesn’t set or is watery | Too much liquid; glaze applied on very hot rolls | Let rolls cool slightly; adjust liquid proportion; use powdered sugar well sifted |
Timeline & Prep Plan
To manage making Brioche Cinnamon Rolls with Hazelnut Praline without stress, here’s a timeline suggestion.
- Day Before (Evening)
• Mix brioche dough, knead with butter.
• Cover, refrigerate overnight for flavor and texture. - Morning (or day of serve)
• Prepare hazelnut praline filling (roast nuts, caramelize sugar, blend).
• Roll out dough, spread filling, roll, cut.
• Arrange in pan, allow second rise 30‑45 min.
• Preheat oven, bake rolls.
• Cool slightly, glaze.
If planning for a brunch at, say, 10 AM, start overnight dough, get to filling around 7‑8 AM, assemble by 8:30, rise until 9:15, bake around 9:30, glaze, cool, serve by 10.
Why this Recipe Outperforms Typical Ones
To surpass most online variations of hazelnut cinnamon rolls or brioche cinnamon rolls, this version offers:
- Deep flavor development via overnight dough rest.
- Authentic hazelnut praline filling (not just nuts + sugar, but properly caramelized, textured).
- High‑quality ingredients (real butter, fresh eggs, roasted hazelnuts) instead of shortcuts.
- Attention to texture both in dough (soft, pillowy) and filling (spreadable yet with crunch).
- Optional glaze that adds aesthetic and flavor without overwhelming.
Conclusion: Brioche Cinnamon Rolls with Hazelnut Praline
In conclusion, Brioche Cinnamon Rolls with Hazelnut Praline offer an indulgent, memorable bake that elevates the classic cinnamon roll into something truly special. With pillow‑soft brioche dough, toasted hazelnut praline swirling through every bite, and a touch of sweet glaze, this recipe balances richness, texture, and flavor in a way few desserts do. Whether for festive occasions, weekend brunches, or when you need a show‑stopping treat, these hazelnut praline brioche rolls deliver.
Follow the detailed ingredients, step‑by‑step preparation, and variations above, and don’t be daunted by the overnight rest—it’s what lifts this recipe from good to exceptional. With proper technique, attention to temperature, and care in caramelization and glazing, your Brioche Cinnamon Rolls with Hazelnut Praline will rival bakery or patisserie versions. Give them a try, savor every swirl, and enjoy the indulgence!
[tasty-recipe id=”11757″]
