Hazelnut Cinnamon Rolls

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We got over 8 inches of snow today, so it was a great day for baking. I let the bread dough thaw in the refrigerator the night before and I made it this morning using pecans because I didn't have enough walnuts. And I just used the powdered sugar mixed with a little bit of milk for the frosting. I have leftovers for tomorrow or maybe a snack for later. My first attempt at cinnamon rolls didn't turn out so well, but these were easy.

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Awesome! Everyone loved them and wanted the recipe. Thanks Giada.

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Very tasty! Had a hard time keeping them together while cutting them, but they are excellent!

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Super easy and Super delicious!!!

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I really enjoyed making and eating these. Next time I will omit the cloves.

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These are so good! I made them the night before (let them rise for about an hour and put them in the fridge overnight. Put them directly in the oven the next day and they came out great. I just mixed powdered sugar and milk for the icing, becuase I don't like cheese. Worth trying!

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Loved them. But just wondered, how far in advance can you make them??
The rising of the dough is key...so do you have to make them and eat them
all in one morning?? Will they still be good if you make and put in frig overnight
then bake in the a.m.?? Help! Thanks.

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My husband and I loved these cinnamon rolls...be careful though, you might eat way too much:

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I love this recipe except that I couldn't find hazelnuts so I substituted toasted coconut. I'm now not allowed to make anything else for special occasions.

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Maria, the browning may be an issue with your oven. Many bread and roll recipes call for brushing with an egg wash to enhance browning, so if your rolls are not browning nicely, try brushing them lightly with a beaten egg mixed with a bit of cream, milk, or water before baking. Watch them carefully toward the end as the egg wash really does enhance browning, and you don't want to go too far in the other direction.
About your lumpy icing, here are a few thoughts: the mascarpone is a bit fluffier and easier to make smooth than regular cream cheese, (and regular cream cheese is probably a bit more so than light cream cheese. So your substitution made it a bit harder to get a smooth result, but you still should be able to. Don't melt your cream cheese, but make sure it is at room temperature. Then beat it a bit before you add the powdered sugar; that will make it smoother and make it easier for the sugar to incorporate. Secondly, sift your powdered sugar; that way you won't be starting with lumps in the sugar. Add the sugar gradually, beating as you go, and you should have a lovely result for this, and all your cream cheese frostings. Good luck! Alice B.