Hazelnut Cinnamon Rolls

Here's a simple and yummy cinnamon roll recipe that you will find yourself using over and over. The icing is so good.... The only thing we did not like about the recipe were the toasted hazelnuts. So use them if you want, but they are really good without them. The recipe was adapted from Giada DeLaurentiis.

Hazelnut Cinnamon Rolls

4 Tbsp. butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
1 tsp. ground cinnamon
3 Tbsp. sugar
1/8 tsp. ground cloves
1 (1 pound) loaf frozen white bread dough, thawed
3/4 cup powdered sugar
3 Tbsp. mascarpone cheese
1 Tbsp. buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 baking dish. cinnamon, and cloves in small bowl. Roll out dough on a lightly floured surface to a 12 by 9-inch rectangle. brush 1 tablespoon of butter over dough. sprinkle with nut mixture, leaving a 1/2 inch border along top and bottom sides. Starting at 1 long side, roll up like a jelly roll, forming a log. Pinch seam to seal. Cut into 9 equal pieces. Arrange, cut side down in baking dish. Cover with plastic wrap and let rise in warm, draft free area for 45 minutes.
Position rack in center of oven and heat to 325 degrees.
Bake the rolls uncovered for 25 minutes, until the tops are golden brown. Meanwhile, whisk powdered sugar, mascarpone and buttermilk in small bowl until smooth and creamy.
Brush remaining butter on tops of cinnamon rolls and drizzle with icing. Serve warm.