Hazelnut Cinnamon Rolls

Description
Recipe courtesy Giada De Laurentiis
 * Show: Everyday Italian
 * Episode: Breakfast
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 tablespoons butter, melted
 * ⅓ cup hazelnuts, toasted and coarsely chopped
 * ¼ cup packed dark brown sugar
 * 2 tablespoons sugar
 * 1 teaspoon ground cinnamon
 * ⅛ teaspoon ground cloves
 * 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: bridgeford)
 * ¾ cup powdered sugar
 * 3 tablespoons mascarpone cheese
 * 1 tablespoon buttermilk

Directions

 * 1) Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish.
 * 2) Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl.
 * 3) Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle.
 * 4) Brush 1 tablespoon of butter over the dough.
 * 5) Sprinkle the nut mixture over the dough, leaving a ½-inch border along the top and bottom sides.
 * 6) Starting at 1 long side, roll up the dough jelly-roll style, forming a log.
 * 7) Pinch the seam to seal.
 * 8) Cut the log into 9 equal pieces.
 * 9) Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
 * 10) Cover the dish with plastic wrap.
 * 11) Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
 * 12) Position the rack in the center of the oven and preheat to 325 degrees f.
 * 13) Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
 * 14) Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
 * 15) Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
 * 16) Serve warm.