Makes 12. Each serves 1.
In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add hazelnuts and cinnamon; mix well. Set aside.
In medium saucepan, heat butter and milk over low heat; when butter starts to melt, stir in sugar and corn syrup. Boil until mixture reaches 215°F. Add chopped hazelnuts. Increase heat to medium and boil 5 minutes longer. Remove from heat and set aside.
Spray 2 jumbo muffin pans with vegetable pan spray. Prepare hot roll mix according to package directions. Allow dough to rest. On a lightly floured surface, roll dough to a 24 x12 in. rectangle. With a spatula, spread filling evenly across the dough. Starting with long side, begin rolling the dough tightly, pressing edges to seal. Cut log into 12 2 in. pieces. Spoon about 2 teaspoons topping into the bottom of each jumbo muffin cup. Place one roll in each cup. Cover loosely with plastic wrap and a cloth towel; set aside in a warm place and allow to rise for 30 minutes. Remove towel and plastic wrap.
Preheat oven to 375°F. Bake rolls for 20-23 minutes or until golden brown. Cool on rack for 3 minutes. With a sheet pan underneath, carefully remove rolls from muffin pans. Use a spatula to spread on any hazelnut topping that was left behind in the pans. Serve warm or at room temperature.