Email to Kim Shook      

Hazelnut Cinnamon Rolls

Source of Recipe

Giada De Laurentiis


Recipe Introduction

This were absolutely delicious and so easy! Using the frozen bread dough is smart for me. I CAN make the dough for sweet rolls and have in the past, but it's a pain in the ass and no better than the frozen stuff. So, if you make great sweet roll dough, by all means, do it yourself. For me, this is great! I wanted them fresh for the morning, so I thawed the dough and assembled the rolls in the pan the night before and covered and refrigerated them. The next morning, about an hour before I wanted to be putting them in the oven, I took them out of the freezer, uncovered them and put them in a warm place. They were perfectly risen. And they taste pretty dern good rewarmed, too. Store leftovers in the refrigerator, though. The icing gets a little funky if it stays out overnight.

List of Ingredients

SWEET ROLLS:
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped + extra for sprinkling on top
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)

ICING:
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk



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 [so that I don't have to wrack my easily math addled brain every time I make these - this is about 1 1/3" each]. 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. Sprinkle with the additional chopped hazelnuts. Serve warm.

Makes 9 rolls.