Cinnamon Rolls with Mascarpone Cheese
Mascarpone Adventure Take 2:
(Back to not very healthy.)
We still have over half of the homemade mascarpone cheese. My husband suggests making pancakes with it and I am excited. Until a few hours later when a voice inside my head says “Cinnamon Rolls with Mascarpone Cheese” We make some dough in the bread machine from the Oster Instruction Manual. You could use this recipe for the dough.
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter
- 3/4 teaspoon salt
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup white sugar
- 1 egg
Add into bread machine and set to dough cycle. Make sure none of your ingredients are too hot, or it will kill the yeast. Once the dough is done, roll it out flat and sprinkle your filling on top. We dotted the filling with the cheese, you could whip it all together if you want. Recipes are so adaptable.
Our filling was:
- 3 tablespoons softened butter
- 3/4 teaspoon ground cinnamon
- 1/3 cup white sugar
- 1/2 cup Homemade Mascarpone
- 1/3 cup chopped pecans (optional)
Roll the dough lengthwise (wish I had taken more photos, sorry!) and pinch together ends. Slice along the roll about 1 inch. Place rolls in large 9×13 greased pan, cover.
We let the rolls rise for 90 mintues.You just want them to rise to fill the pan. We baked them for 25 minutes at 365 degrees in a stone pan 9 x 13. The next morning I came down a few minutes after I heard them being served and everyone’s plate was licked clean. The mascarpone flavor was mild but it was absorbed by the bread and made the bread very fluffy and delicious!