Buttery cinnamon rolls

There’s just something magical about the smell of freshly baked cinnamon rolls wafting through the house. These buttery, fluffy rolls are pure comfort. Soft, golden spirals swirled with a sweet, spiced cinnamon filling that practically melts in your mouth.

And let’s talk about that mascarpone cream for a second: smooth and rich, it takes these cinnamon rolls to a whole new level of decadence.

Perfect for lazy weekend mornings, brunch with friends, or dessert for a dinner with your family, these rolls are surprisingly easy to make and guaranteed to impress. Serve them warm, slathered in cream, and watch as they disappear in seconds.

Warning: your kitchen will smell so amazing, you might just become the most popular person in the neighbourhood. 😀

Ingredients: (for ~12 portions)

For the dough:

• 530 g flour
• 3 egg yolks
• 250 ml milk
• 70 g butter
• 7 g dry yeast
• 60 g white sugar

For the filling:

• 200 g brown sugar
• 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, and ½ tablespoon ground cardamom
• Vanilla extract
• 100 g butter

For the cream:

• 70 g powdered sugar
• Vanilla extract
• 250 g mascarpone

Extra:

• 150 ml cooking cream

Preparation:

Warm the milk in the microwave for about one minute. In a bowl, combine the yeast with 3–4 tablespoons of the warm milk and 2 tablespoons of white sugar. Stir well and set aside for a few minutes to allow the yeast to activate. Add the remaining white sugar to the rest of the warm milk and stir with a fork until the sugar is mostly dissolved.

Melt the butter for the dough in the microwave for 30 seconds to 1 minute. In a large bowl, combine the flour, melted butter, and egg yolks. Mix well with a spoon, then add the milk-sugar mixture along with the activated yeast. Stir until the dough comes together into a smooth, non-sticky ball. If needed, add a bit more flour to reach the perfect consistency.

Cover the bowl with foil and place it in a warm spot. Allow the dough to rise for about 2 to 2 ½ hours.

In the meantime, get the rest of the ingredients ready.

Melt the butter for the filling in the microwave for 30 seconds to 1 minute, then combine it in a bowl with the remaining filling ingredients and mix well.

Prepare the cream by combining all its ingredients in a bowl, cover with foil, and refrigerate.

After roughly 2½ hours, lightly flour a work surface. Transfer the dough onto it, and knead it briefly.

Roll it out with a rolling pin, keeping it fairly thick rather than very thin.

Once the dough is rolled out to the desired size, spread the filling evenly across the entire surface.

Gently roll up the dough and then, using a serrated knife, cut it into even slices about 4–4.5 cm thick.
Butter a baking tray and place the roll slices on it, leaving some space between each, as they will expand while baking.

Cover the tray with cling film and let the rolls rise for about 30 minutes. Preheat the oven to 180°C. Once the oven is ready and the rolls have finished rising, remove the cling film and pour the cooking cream evenly over the top.

Bake for about 20-30 minutes or until the rolls are nicely baked.

Take the rolls out of the oven and let them cool for about 15 minutes, then spread the mascarpone cream evenly over the top.

Serve the rolls warm alongside a cup of tea or coffee, or enjoy them as a dessert after a tasty meal.

They’re also delicious the next day: just heat them in the microwave for 30 seconds to a minute, and they’ll taste as if they’ve just come out of the oven.

If you try the recipe, let me know how you liked it! 😊

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