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Cinnamon Rolls Ricetta

Soft mascarpone enriched cinnamon rolls with an orange scented filling, brushed with honey syrup and finished with mascarpone vanilla icing.
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Prep Time 30 minutes
Cook Time 26 minutes
Rise Time 1 hour 50 minutes
Total Time 2 hours 46 minutes
Servings: 9 Rolls
Calories: 446
Ingredients Equipment Method

Ingredients
  

3/4 cup whole milk, warmed to 110F
2 and 1/4 teaspoons instant yeast
1/4 cup granulated sugar
1/2 cup mascarpone, room temperature
3 tablespoons unsalted butter, melted and cooled
2 large egg yolks, room temperature
1 teaspoon vanilla extract
3 and 1/2 to 3 and 3/4 cups all purpose flour
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
Finely grated zest of 1 large orange
3 tablespoons honey
2 tablespoons orange juice, freshly squeezed
1 tablespoon unsalted butter
1/2 cup mascarpone, room temperature
3/4 cup powdered sugar, sifted
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract

Equipment

  • 1 a large mixing bowl
  • 1 a small bowl for the filling
  • 1  a medium bowl for the icing
  • 1 a small saucepan for the syrup
  • 1 a fine rasp grater for the zest
  • 1 a whisk
  • 1 a wooden spoon
  • 1 a rolling pin
  • 1 a bench scraper
  • 1 a soft pastry brush
  • 1 a 9 inch square matte cream ceramic baking dish.

Method
 

Stir sugar into warm milk, sprinkle over the yeast, and rest 5 minutes until foamy.
    Whisk the softened mascarpone smooth, then whisk it into the yeast mixture with the cooled melted butter, yolks, and vanilla.
      Add salt and flour, then knead 8 to 10 minutes until silky and slightly tacky.
        Rise covered in an oiled bowl for 65 to 75 minutes until doubled.
          Stir the filling paste together and grate the orange zest directly over the bowl, stopping at the white pith.
            Roll into a 14 by 11 inch rectangle, spread the filling, and leave a half inch bare edge.
              Roll into a tight log and cut 9 rolls by pressing a bench scraper straight down.
                Arrange cut side up in a greased 9 inch square dish and rise 40 to 45 minutes until puffed.
                  Bake at 350F for 24 to 28 minutes until the center roll reads 190F.
                    Warm the honey, orange juice, and butter, brush over the rolls straight from the oven, then ice with the mascarpone vanilla icing after 10 minutes.