Combine all cinnamon maple butter ingredients, and mix until fluffy. Then combine the cream cheese and mascarpone until blended.

1. Mix the eggs, half n half, brown sugar and vanilla extract in a bowl.
2. Add the cream cheese and mascarpone mixture to one slice of brioche.
3. Add a layer of jelly and add a second slice of brioche to form a sandwich.
4. Dip into egg mixture.
5. Melt the butter in a large sauté pan and add each sandwich.
6. Cook over medium heat, until golden brown on both sides.
7. Remove to a serving platter and top with cinnamon maple butter.

1. To make the dough: Dissolve yeast in ½-cup warm water. Scald milk (bring to a boil, stirring constantly). Add 4 tablespoons butter to the milk. Remove from heat and allow milk to cool. Add the milk butter mixture to the yeast mixture. Add about 5 to 6 cups flour. Add enough flour until it can be kneaded easily. After kneading until smooth, roll into a ball and let rise for about 2 hours. Roll out flat, about ½-inch thick, into an 8- x 12-inch rectangle.

2. To make the filling: Mix butter, brown sugar and cinnamon together. Spread evenly over rectangle leaving ½-inch border. Cover with a layer of Nutella and sprinkle with nuts. Roll up dough into a long tube and cut into 1½ to 2-inch pieces.

3. To make the caramel: Bring corn syrup, butter, water and brown sugar to a boil. Pour into 9- x 12-inch baking dish. Sprinkle with hazelnuts. Place the rolls on top of caramel mixture and bake at 350°F for ½-hour. When the buns are golden brown, remove from oven. After about 5 minutes of cooling, flip rolls over onto a cookie sheet.