Cranberry Glazed Hazelnut Cinnamon Rolls

Start your day off on the sweet side! Cranberries, pears and toasted hazelnuts make for a perfect breakfast treat.

Ingredients

¼ cup + 2 tablespoons butter or margarine, softened, divided

1½ cups hazelnuts, toasted, skin removed, diced, divided

1 ¼ cups sugar, divided

½ cup cranberry juice cocktail

2 teaspoons cinnamon, ground, divided

1 loaf frozen bread dough, thawed

2 pears, peeled, cored, diced

1 cup cranberries, sweetened dried

Preheat oven to 350°F.
Heat ¼ cup butter or margarine in 13 x 9 x 2-inch pan in oven until melted. Remove from oven and add 1 cup hazelnuts, 1 cup sugar, cranberry juice and 1 teaspoon cinnamon, stirring until blended. Set aside.
Mix remaining ¼ cup sugar and 1 teaspoon cinnamon in small bowl; set aside.
Roll thawed bread dough into 12 x 10-rectangle on lightly floured surface. Spread remaining 2 tablespoons butter or margarine evenly over dough, leaving ½-inch edge. Arrange pears and cranberries on buttered dough. Sprinkle cinnamon-sugar mixture and remaining ½ cup hazelnuts over fruit.
Start at long edge of dough and roll into 12-inch long cylinder. Pinch dough edge to seal. Cut dough into 12, 1-inch slices and place over cranberry-hazelnut mixture in pan. Cover with damp cloth and proof in warm place until doubled in size, about 1 hour.
Bake at 350°F for 25 to 30 minutes until golden brown and roll sounds hollow when tapped with finger. Remove from oven and immediately invert onto heat-proof plate. Makes 12 cinnamon rolls.

Based on 12 servings.

Per serving: