Hazelnut Cinnamon Rolls

Cinnamon rolls with an Italian flair, courtesy of Giada De Laurentiis. Please note that the rising time is included with the cooking time.

• Ready In: 1 hr 40 mins
• Yields: 9 rolls

Ingredients

• 3  tablespoons butter, melted
• 1⁄3 cup hazelnuts, toasted and coarsely chopped
• 1⁄4 cup brown sugar, packed
• 2  tablespoons granulated sugar
• 1  teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 1  lb  frozen white bread dough, thawed (I used my own homemade sweet bread dough)
• 3⁄4 cup icing sugar
• 3  tablespoons mascarpone cheese
• 1  tablespoon buttermilk

Directions

1. Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish.
2. Mix the nuts, sugars, cinnamon and cloves in a small bowl.
3. Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle.
4. Brush 1 tablespoon of butter over the dough.
5. Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides.
6. Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
7. Pinch the seam to seal.
8. Cut the log into 9 equal pieces.
9. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
10. Cover the dish with plastic wrap.
11. Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
12. Position the centre rack of the oven and preheat to 325 degrees F.
13. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
14. Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
15. Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
16. Serve warm.