NUTELLA FRENCH TOAST ROLLS RECIPES

Steps:

• Heat oven to 375°F. On work surface, unroll 1 crust; spread half of the hazelnut spread over crust. Cut crust into 16 triangles.
• Roll up each triangle into crescent shape; place on ungreased large cookie sheet about 1 inch apart. Repeat with remaining crust and hazelnut spread.
• Brush tops with melted butter; sprinkle with coarse white sparkling sugar.
• Bake 20 to 22 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.