Ingredients
| 3 tbsp butter, melted, divided |
| 1⁄3 cup hazelnuts, toasted and coarsely chopped |
| 1⁄4 cup dark brown sugar, packed |
| 2 tbsp sugar |
| 1 tsp ground cinnamon |
| 1⁄8 tsp ground cloves |
| 1 loaf (1 pound) purchased frozen white bread dough, thawed |
| 3⁄4 cup powdered sugar |
| 3 tbsp mascarpone cheese |
| 1 tbsp buttermilk |
Directions
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8 x 8 x 2 inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 x 9 inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2 inch border along the top and bottom sides. Starting at long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm, draft-free area until puffed, about 45 minutes.
- Position the rack in the center of the oven and preheat to 325 degrees F (165 degrees C).
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
Source : allrecipes.com