RCI-BR.001.0116.001
Hazelnut Cinnamon Rolls
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Breakfast From "Catsrecipes Y-Group"
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Thaw the frozen white bread dough at room temperature for 1-2 hours until it reaches pliability and can be easily rolled without tearing.
2
Combine the packed dark brown sugar, sugar, ground cinnamon, and ground cloves in a small bowl, stirring until the spices are evenly distributed throughout the mixture.
3
Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it with butter.
4
Roll the thawed dough into a 12 × 8-inch rectangle on a lightly floured work surface, using a rolling pin to achieve an even thickness.
5
Brush the entire surface of the rolled dough with the melted butter, then sprinkle the cinnamon-brown sugar mixture evenly over the buttered dough.
6
Scatter the toasted and coarsely chopped hazelnuts evenly over the sugar mixture, pressing gently so they adhere to the buttered surface.
7
Roll the dough tightly from the longer side into a log, then cut the log into 4 equal portions using a sharp knife.
8
Place the rolls cut-side up on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
1 minutes
9
Bake in the preheated 375°F oven for 20-25 minutes until the rolls are golden brown and cooked through.
23 minutes
10
While the rolls bake, whisk together the powdered sugar, mascarpone cheese, and buttermilk in a small bowl until the glaze is smooth and spreadable.
11
Remove the rolls from the oven and allow them to cool for 2-3 minutes, then spread or drizzle the mascarpone glaze evenly over the warm rolls.