Mix the yeast in a mixing cup with the warmed buttermilk and allow to sit for 5 minutes until foamy.

Meanwhile, whisk the butter, sugar, salt, and eggs in a large bowl.

In the bowl of your stand mixer, fitted with the paddle attachment, add 2 cups of the flour and make a well in the center for the buttermilk. Pour the buttermilk-yeast mixture and the butter-egg mix and start mixing slowly adding in the remaining 1 1/2 cups flour, 1/2 cup at a time.

Knead on low for 5 to 10 minutes until the dough forms a ball. Add the remaining 1/2 cup if the dough is not coming together.

Transfer the dough to a grease bowl, cover and allow to rest in a warm dry area, until doubled in size, about 1 1/2 hours.

Turn the dough out onto a clean working surface sprinkled with a bit of flour. Divide in half and roll out into a large rectangle

Toast the pecans in a preheated oven at 400 for 5 to 7 minutes, until fragrant. Remove, allow to cool, and chop.

Spread the nutella filling evenly over the rolled out dough., leaving an inch on a long end to roll. Sprinkle with cinnamon and chopped toasted pecans.

Tightly roll towards the edge that has been left clear, and cut into equal portions.

Arrange the rolls in a grease baking dish, cut side down, and cover.

Allow to rest, 45 minutes to 1 hour, until risen again.

Preheat the oven to 375 degrees F. Bake the cinnamon rolls for 25 to 30 minutes, until golden and cooked through.

Remove from oven to cool

While the chocolate chip pecan cinnamon rolls are cooling, whisk the softened cream cheese with the powdered sugar, buttermilk, hazelnut bakery emulsion and cinnamon. Spread over the cooled (but still warm) rolls and sprinkle with more toasted chopped pecans for serving.