Hazelnut Cinnamon Rolls

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
45 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons butter, melted
  • 1/3 cup hazelnuts, toasted and coarsely chopped
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
  • 3/4 cup powdered sugar
  • 3 tablespoons mascarpone cheese
  • 1 tablespoon buttermilk
Directions
Watch how to make this recipe.
  • Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 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 by 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 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 puffed, about 45 minutes.

  • Position the rack in the center 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 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.


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