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Transfer the dough to a well-oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.
**Tip: I like to place it in an oven (not turned on, of course) with the oven light turned on. That is the perfect environment to prove dough!**
Meanwhile, to make the filling, place all the nuts in a food processor and pulse several times until the mixture is coarsely chopped. You don’t want it super fine, but like small rough chopped pieces will do. Transfer the mixture to a bowl and stir in in the sugar, cinnamon, and cloves.
**Note: I know it seems like a lot of cinnamon, because it is, but you really won’t be hit over the head with it. There are a lot of nuts and butter and the cinnamon really blends in nicely.**
The mixture can be prepped the night before and stored in an airtight container in the pantry or counter until ready to make the rolls the next day.
Once the dough has risen and doubled in size, punch it down and then transfer to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. The size of it doesn’t really matter because it’s a large dough, but just make sure it stays as a rectangle as much as possible.
Spread evenly with the softened butter, and sprinkle with the filling mixture. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
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