Pecan Cinnamon Buns

Mascarpone Icing

For the filling, combine brown sugar, chopped pecans, sugar, ground cinnamon, ground cloves, and salt in medium bowl. Stir in melted butter (filling will be dry and crumbly).

To make the dough, first preheat the oven to 425F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Whisk 2 cups flour, sugar, baking powder, baking soda, and salt in large bowl, Stir buttermilk and 6 tablespoons melted butter into dry ingredients until blended, transfer dough to lightly floured surface and knead until smooth, adding more flour by teaspoonfuls if dough is too sticky, about 8 turns.

Roll dough out on lightly floured surface to 12 by 10 inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle filling evenly over dough, leaving 1-inch plain border on 1 long side, Press filling gently into dough to adhere. Beginning at long end opposite plain border, roll up dough jelly-roll style. Pinch border of dough to seal. Cut dough crosswise into 8 equal slices.

Place 1 bun in center of prepared cake pan surround with remaining 7 buns, spacing apart (buns will expand to fill spaces during baking). Brush tops of buns with remaining 2 tablespoons melted butter. Bake buns until golden brown, about 23 minutes some filling may come out sides of buns). Cool buns in pan on rack for 5 minutes. Drizzle icing over warm buns, then serve warm or at room temperature.

FOR MASCARPONE ICING

Whisk 1 cup powdered sugar, 2 Tbsp. mascarpone cheese (an Italian cream Cheese available at many supermarkets and at Italian markets), and 2 Tbsp. buttermilk in medium bowl until smooth.