Description
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.
Ingredients
For the Brioche Dough:
- 3½ cups (450g) all-purpose flour
- 2¼ tsp instant yeast
- ¼ cup (50g) sugar
- ½ tsp salt
- ¾ cup (180ml) warm milk
- 3 large eggs
- 100g unsalted butter, softened
- 1 tsp vanilla extract
For the Hazelnut Praline Filling:
- ¾ cup whole roasted hazelnuts
- ½ cup sugar (for caramel)
- 100g unsalted butter, softened
- 1 tsp cinnamon
- Optional: pinch of salt
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
1. Make the Brioche Dough
- Mix flour, yeast, sugar, and salt in a bowl.
- Add warm milk, eggs, and vanilla. Knead until combined.
- Gradually add softened butter, kneading until smooth and elastic (10–15 min).
- Cover and refrigerate overnight or let rise for 1½ hours until doubled.
2. Prepare Hazelnut Praline
- Line a tray with parchment and spread hazelnuts.
- Melt sugar in a heavy pan over medium heat until amber.
- Pour over hazelnuts and let cool.
- Blitz in a food processor into fine crumbs.
- Mix with softened butter and cinnamon to form a spreadable paste.
3. Assemble the Rolls
- Roll out dough into a rectangle (~0.5 cm thick).
- Spread hazelnut praline evenly.
- Roll into a log and slice into 12 pieces.
- Arrange in a lined baking pan, cover, and let rise 30–45 min.
4. Bake
- Preheat oven to 200°C (400°F).
- Bake rolls for 18–20 min until golden and puffed.
- Cool slightly before glazing.
5. Glaze (optional)
- Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
These brioche cinnamon rolls with hazelnut praline are irresistibly soft, buttery, and filled with a crunchy, nutty sweetness. Perfect for a weekend brunch or special breakfast, they pair beautifully with coffee or hot chocolate. Warm them slightly before serving for the ultimate indulgence.
- Prep Time: 30 minutes (plus 1–2 hours for dough rising)
- Cook Time: 25 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: French / European Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: High
Keywords: Hazelnut Praline Brioche, Hazelnut Cinnamon Rolls, Brioche Cinnamon Buns, Cinnamon Rolls with Nut Filling