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Home > Recipes > Deserts and Puddings > Hazelnut rolls with cinnamon and cloves

Hazelnut rolls with cinnamon and cloves

Submitted by: John Albert

Date submitted: 22 June 2012 at 11:36:37

Cover Recipe: "Hazelnut rolls with cinnamon and cloves."

Hazelnut rolls with cinnamon and cloves

Yeild:

servings 

Ingredients:

3 tbsp,  Butter -melted

50 g,  Hazelnuts - toasted and coarsely chopped

3 tbsp,  Mascarpone cheese

1 tbsp,  Buttermilk

50 g,  Dark brown sugar

2 tbsp,  Caster sugar

500 g,  Frozen white bread dough -thawed

75 g,  Powdered sugar

1 tbsp,  Finely ground Cinnamon

0.13 tbsp,  Ground Cloves

Preparation:

  1. Spread 1 tablespoon of melted butter over the bottom and sides of a baking dish.
  2. In another small bowl, mix well the nuts, brown sugar, sugar, cinnamon, and cloves.
  3. Roll out the thawed dough on a lightly floured surface and cut into small rectangular shapes. Spread 1 tablespoon of butter over the dough.
  4. Now sprinkle the mixture of nuts over the dough, but leave some spaces in the edges about 1cm.
  5. Starting at 1 long side, roll up the dough swiss-roll style, forming a log.
  6. Pinch the seam to seal. Cut the log into 9 equal pieces.
  7. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with cling film. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
  8. Position the rack in the center of the oven and preheat to 160 degrees C
  9. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
  10. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
  11. Spread the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.

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