| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 35 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 439 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 498 mg |
Reviews
These were very enjoyable because they were not too sweet or fatty which is great
This recipe is a keeper! I made according to directions and came out perfectly. I like that it makes just 9. Will make again and tweak the recipe for our taste a bit (omit nuts, will add cocoa to filling mixture, will make an icing without cream cheese). Possibilities are endless! The rolls rose in my oven on “proof” in 45 minutes no problem. Some people said the raise was longer, but I did not find that to be true.
JJ jfje
Couldn’t find Bridgford brand but used any frozen dough, didn’t have any Hazelnuts so I used pecans but very good.
This is a FANTASTIC recipe! My go-to cinnamon roll recipe is Alton Browns, but is a great alternative if you don’t have time to make the dough. The frozen bread dough comes out tender and perfect. The touch of clove adds another layer of flavor to the cinnamon. And the Mascarpone frosting is heavenly, creamy and delicious! I don’t think I’ll use cream cheese for cinnamon roll frosting ever again.
OMG! These rolls were sooooooooooo perfect!!!!!! Followed recipe exactly!!!! The crazy thing is that I forgot to thaw dough last night, and my daughter was extremely disappointed. However, directions on pkg for thawing in microwave saved the morning. PERFECT!!!!!!
Can you make these with yeast rising pizza dough or is it not the same?
I like one of the other reviews had a time with keeping them together while cutting them, but this recipe was so EASY and taste GREAT. This is definitely a keeper.
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.
Awesome! Everyone loved them and wanted the recipe. Thanks Giada.