Chocolate-hazelnut Espresso Cinnamon Rolls
These nutty jumbo cinnamon rolls taste like mocha and are a big hit at brunch. They remind me of my favorite coffee shop bakery. —Pam Ivbuls, Elkhorn, NE
Prep: 45 min. + chilling
Bake: 25 min. • Makes: 8 servings
2 pkg. (1/4 oz. each) active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup half-and-half cream
(110° to 115°)
1/2 cup 2% milk (110° to 115°) 2 Tbsp. sugar
2 Tbsp. butter, softened
2 Tbsp. Nutella
1 Tbsp. hazelnut flavoring syrup 1 tsp. salt
1 tsp. instant espresso powder 33/4 to 41/4 cups bread flour
FILLING
1 cup Nutella
1/4 cup butter, melted
1 Tbsp. all-purpose flour 1 Tbsp. ground cinnamon
1 tsp. hazelnut flavoring syrup 1/2 tsp. instant espresso powder
GLAZE
1/2 cup confectioners’ sugar 2 tsp. butter, softened
2 tsp. buttermilk
2 tsp. hazelnut flavoring syrup Chopped hazelnuts, optional
1. Dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic,
6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within ¹ ₂ in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a parchmentlined or greased 13x9-in. baking pan. Cover and refrigerate overnight.
4. Preheat oven to 350°. Remove rolls from refrigerator; let rise in a warm place until almost doubled, about 45 minutes. Bake until golden brown, 25-30 minutes. Meanwhile, combine the confectioners’ sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired.
1 ROLL 616 cal., 25g fat (9g sat. fat), 35mg chol., 407mg sod., 89g carb. (37g sugars, 4g fiber), 12g pro.
Easy Cheesy Cauliflower Breakfast Casserole
I love finding new ways to add veggies to my meals. This twist on a breakfast favorite swaps in riced cauliflower for the usual hash browns to make it not only ketofriendly but also a crowd-pleasing addition to the brunch rotation. —Robyn Warren, Lakeway, AR
Prep: 30 min.
Bake: 40 min. + standing Makes: 12 servings
1 lb. bacon strips, chopped 1 cup chopped sweet onion
1/2 large sweet red pepper,
chopped
1/2 large green pepper, chopped 9 large eggs, lightly beaten
11/2 cups whole-milk
ricotta cheese
4 cups frozen riced
cauliflower, thawed
2 cups shredded
cheddar cheese
1 cup shredded Swiss cheese 1/2 tsp. pepper
1/4 tsp. salt
1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pan.
2. Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender,
6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in the riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes.
Let stand 10 minutes before serving. 1 PIECE 307 cal., 22g fat (11g sat. fat), 194mg chol., 534mg sod., 7g carb. (4g sugars, 2g fiber), 21g pro.