Hazelnut Cinnamon Rolls

These hazelnut cinnamon rolls have a sweet, buttery dough, with a crunchy hazelnut and cinnamon brown sugar filling.

Ingredients

 

 

3 tbsp butter, melted, divided
13 cup hazelnuts, toasted and coarsely chopped
14 cup dark brown sugar, packed
2 tbsp sugar
1 tsp ground cinnamon
18 tsp ground cloves
1 loaf (1 pound) purchased frozen white bread dough, thawed
34 cup powdered sugar
3 tbsp mascarpone cheese
1 tbsp buttermilk

Directions

 

 

  1. 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.
  2. Position the rack in the center of the oven and preheat to 325 degrees F (165 degrees C).
  3. 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.
  4. 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

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