Cinnamon Rolls With Honey Mascarpone Icing (Edit recipe)

Here’s your weekend baking project! These espresso cinnamon rolls with honey mascarpone icing are my favorite type of cinnamon rolls. They’re fluffy, gooey, buttery and so delicious! You can opt to use your favorite cream cheese frosting but if you want to try something different, I highly suggest trying the mascarpone icing!

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Show nutritional information

This is our estimate based on online research.
Calories:	583
Fat:	29 g
Carbohydrates:	72 g
Protein:	16 g
Cholesterol:	67 g
Sodium:	159 mg
Fiber:	3 g
Sugars:	24 g
Calculated per serving.

by Inspired with a Twist

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Serves: 12

Ingredients

For the Dough

3/4 cup Milk, (110 degrees F) -If I have heavy cream, I use that
3 cups Bread Flour, (I used King Arthur Flour)
2.25 tsp Active Dry Yeast
1/4 cup Granulated White Sugar, + 1 tsp
1 whole Egg, room temperature
1 Egg Yolk, room temperature
1/4 cup Unsalted Butter, melted
3/4 tsp Sea Salt
2 tsp Vanilla Extract
2 tsp Espresso Powder, optional

For the Filling

1/2 cup Unsalted Butter, melted
1 cup Brown Sugar
2 Tbsp Espresso Powder
3 Tbsp Ground Cinnamon

For the Icing

8 oz Mascarpone Cheese
4 Tbsp Unsalted Butter, softened
1/3 cup Honey, + 2 Tbsp
1/2 tsp Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add warm milk to the bowl of an electric mixer and sprinkle the yeast and 1 tsp sugar on top and mix it in. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
Once the yeast has activated,using a dough hook, turn the mixer on to a low speed and add in sugar, egg, egg yolk , salt, vanilla, espresso(if using) and butter and mix until its well combined then add the flour.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Knead for 8 min and add more flour as necessary (start with 1 tbsp) so that the dough pulls away from the sides of the bowl.The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.
Transfer ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 12x18 inch rectangle.
In a small bowl, combine the brown sugar, cinnamon and espresso powder. spread the melted butter on top of the dough. Sprinkle the cinnamon mixture on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 -15 slices.
Line the baking sheet with parchment paper and place the rolls on top. Cover and let rise 30 to 45 minutes.
Preheat oven to 350 degrees. Bake cinnamon rolls for 20 minutes or until just slightly golden brown. You want to underbake them a little so they stay soft in the middle, Allow them to cool for 5 minutes before frosting.
While the cinnamon rolls are baking, make the icing by using a hand mixer to whip together mascarpone and butter in a bowl until light and fluffy. Add in the honey and Vanilla extract. Ice the Cinnamon rolls with the glaze while they are still warm.
Enjoy!