recipe for dough and cream cheese icing are not included here. Click on source link for all 3 recipes.

Source: https://www.williams-sonoma.com/recipe/homemade-ci

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Name: Homemade Cinnamon Rolls
Prep time: 1 h
Cook time: 11 h
Total time: 12 h
Yield: 7
Cuisine: not set
Ingredients: 1/2 cup firmly packed light brown sugar; 6 tbs Unsalted butter room temperature; 2 tsp ground cinnamon; 1 batch cinnamon roll dough check source link for recipe; 1 batch cream cheese icing check source link for recipe; 1/2 cup toasted hazelnuts

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INGREDIENTS

1/2 cup firmly packed light brown sugar
6 tbs Unsalted butter ; room temperature
2 tsp ground cinnamon
1 batch cinnamon roll dough ; check source link for recipe
1 batch cream cheese icing ; check source link for recipe
1/2 cup toasted hazelnuts

Servings

INSTRUCTIONS

Using a handheld mixer on medium speed, beat brown sugar, butter and cinnamon for about 30 seconds, until combined.

On a floured surface, roll out dough into a 16-by-14 inch rectangle. Spread brown sugar mixture over the dough, leaving a 1-inch border at the top and bottom. Sprinkle hazelnuts evenly on top. Starting at the long side, roll into a log. Pinch seams to seal. Cut crosswise into 7 equal slices.

Butter a 5-quart Dutch oven. Arrange rolls, cut side up, in pot. Cover loosely with plastic wrap and refrigerate until doubled in size, 8 to 12 hours. Remove from refrigerator 1 hour before baking.

Bake rolls in 350F oven until golden, about 30 minutes. Let cool in pan for 15 minutes.

Spread icing evenly on rolls. Let cool at least 15 minutes before saving.

NOTES

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Homemade Cinnamon Rolls

1/2 cup firmly packed light brown sugar
6 tbs Unsalted butter room temperature
2 tsp ground cinnamon
1 batch cinnamon roll dough check source link for recipe
1 batch cream cheese icing check source link for recipe
1/2 cup toasted hazelnuts

Using a handheld mixer on medium speed, beat brown sugar, butter and cinnamon for about 30 seconds, until combined.
On a floured surface, roll out dough into a 16-by-14 inch rectangle. Spread brown sugar mixture over the dough, leaving a 1-inch border at the top and bottom. Sprinkle hazelnuts evenly on top. Starting at the long side, roll into a log. Pinch seams to seal. Cut crosswise into 7 equal slices.
Butter a 5-quart Dutch oven. Arrange rolls, cut side up, in pot. Cover loosely with plastic wrap and refrigerate until doubled in size, 8  to 12 hours. Remove from refrigerator 1 hour before baking.
Bake rolls in 350F oven until golden, about 30 minutes. Let cool in pan for 15 minutes.
Spread icing evenly on rolls. Let cool at least 15 minutes before saving.

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 7 Servings

Calories: 225
Calories from Fat: 155 (69%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 1.3g
Cholesterol 26.2mg		8 %
Sodium 5.9mg		0 %
Potassium 109mg		3 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 16.7g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 225

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