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1
Combine water, yeast and 1 teaspoon sugar in a small bowl.
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2
Let stand for 5 minutes, until foamy.
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3
Heat buttermilk and butter until warm (100 to 110F); butter will not be completely melted.
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4
Add milk mixture to large mixer bowl with 1/4 cup sugar, salt, eggs, 2 cups flour and yeast mixture.
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5
Beat for 2 minutes on medium speed.
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6
Add enough remaining flour to form a soft dough.
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7
Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic.
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8
Place dough in a greased bowl, turning once to coat.
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9
Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
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10
Combine brown sugar, cinnamon and cloves in a small bowl and mix well.
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11
Punch dough down.
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12
Roll dough into a 16 x 12-inch rectangle.
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13
Spread butter over the dough, leaving 1/2-inch border around all sides.
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14
Sprinkle with brown sugar mixture.
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15
Roll up from long side and cut into 12 equal slices.
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16
Place in a greased 13 x 9-inch pan.
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17
Cover and let rise in warm draft-free area until doubled, about 30 minutes.
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18
Bake in preheated 350F oven for 20 to 25 minutes or until golden brown.
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19
Cool 5 minutes and then invert on wire rack.
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20
Cool rolls for at least 30 minutes.
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21
Split each roll in half horizontally and lay out on counter in pairs.
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22
Beat cream, 1/4 cup powdered sugar and 2 tablespoons coffee flavored liqueur in a large bowl with electric mixer until stiff peaks form.
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23
Set cream aside.
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24
In a second bowl, beat mascarpone, 1/2 cup powdered sugar and 2 tablespoons coffee flavored liqueur until creamy.
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25
Fold in 1/2 cup of the whipped cream.
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26
Combine coffee and remaining 1 tablespoon coffee flavored liqueur.
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27
Drizzle over cut sides of tops and bottoms of rolls.
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28
Spread bottom portion of each roll with the Mascarpone Filling and replace roll tops.
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29
Dollop whipped cream mixture on top of each roll.
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30
Place cocoa powder in a small sieve and dust over tops of rolls.
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31
Garnish with chocolate curls, if desired.
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32
Serve immediately; refrigerate any leftover rolls.
