Hazelnut Cinnamon Rolls

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READY IN: 1hr 40mins
YIELD: 9 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish.
  • Mix the nuts, sugars, cinnamon and cloves in a small bowl.
  • Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle.
  • Brush 1 tablespoon of butter over the dough.
  • Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides.
  • Starting at 1 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 doubled in size, about 45 minutes.
  • Position the centre rack of the oven and preheat to 325 degrees F.
  • Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
  • Meanwhile, whisk the icing sugar, mascarpone chesse 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 the top.
  • Serve warm.
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