Fast honey buns with cinnamon and hazelnuts

Preheat the oven to 200 ° C. Finely chop the hazelnuts. Heat the honey for 1 min in a pan over low heat.

Add ⅔ of the hazelnuts and stir.

Roll out the croissant dough. Brush with the honey-nut mixture and sprinkle with the cinnamon. Roll up the dough in the width.

Grease the muffin mold. Cut the roll into 12 equal slices and place them flat in each cavity of the muffin mold. Bake for about 12 minutes in the middle of the oven.

Allow to cool for 5 minutes in the mold.

In the meantime, heat the rest of the honey for 1 min in a saucepan over low heat. Remove the rolls from the mold and drizzle with the warm honey.

Sprinkle with the rest of the finely chopped hazelnuts and serve.