Cinnamon rolls with mascarpone frosting

בס"ד

Cinnamon buns, Cinnamon rolls, cinnaroll, or whatever you call it, it is just tasty, and with mascarpone cream, it is just perfect!

I didn't always like cinnamon, but as they say, with the years our flavor change and what we didn't like before, it might be one of our favorites nowadays.
The cinnamon rolls are exceptional thanks to the mascarpone glaze, which brings them to another level.

Ingredients:
Dough:
4 cups flour
1 Tbsp. dry yeast
1/2 cup sugar
1/2 tsp. salt
3 L eggs
1/4 cup + 1 Tbsp. water
50 grams of butter, melted

Filling:
20 grams of butter, melted
3 Tbsp. sugar
1 Tbsp. cinnamon

Glaze:
50 grams butter, softened
about 85-gram mascarpone cheese
75-gram cream cheese
1 tsp. vanilla extract
1 cup powdered sugar

Preparation:
Mix the yeast and flour. Add the sugar and salt and mix. Add the eggs, butter, and water and mix a bit with a spoon. Turn the mixer on and knead for 10 minutes on speed no. 2.

Transfer to a greased bowl and set aside to double its volume (1 - 1.5 hours). Afterward, knead the dough to release air bubbles and roll into a thin rectangle (about 50X30cm).

Mix the filling ingredients and spread them on the rectangle. Roll into a roulade, discard the edges and cut into 12 pieces.
Transfer to a baking pan (you can bake each roll separately or place them side by side). Let rise for another 1-1.5 hours and then bake at a preheated oven at 180C/350F, turbo for 20-30 minutes.

Meanwhile, make the glaze: Whip the butter until you get a unified cream (take just a couple of seconds). Add the mascarpone cheese and cream cheese and whip until unified. Add the vanilla extract and powdered sugar and whip until a smooth batter is formed.

Once the baked goods are out of the oven, spread the glaze, and serve. I recommend eating while hot. Enjoy!