Mascarpone Cinnamon Rolls with a Salted Vanilla Cream Cheese Icing Recipe

Mascarpone Cinnamon Rolls with a Salted Vanilla Cream Cheese Icing

I don't know if any other Sunday Baking Club recipe will top this one

prep time: 25 min

cook time: 25 min

Soft mascarpone cinnamon rolls topped with salted vanilla cream cheese icing - Hungry Mockingbird

These rolls are soft, rich, and messy in the best way. The mascarpone in the filling makes them almost melt into themselves, and the cinnamon cardamom combo hits different in the summer. But the salted vanilla cream cheese icing? That’s the part that made everyone that tried these go quiet. As my cousin said and I quote: “Girl I slapped the table when I took a bite”

They’re not overly precious, but they do feel special. Make them when you want something good to look forward to, and don’t skip the salt on top. It really makes it make sense.

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From the Kitchen

Quick Yeast Chat (because it can be tricky)

This recipe uses instant yeast, which technically doesn’t need to be proofed—meaning you can throw it straight into the dough and carry on with your life. BUT (don’t come for me, pastry chefs) I still bloom mine in warm milk with a little sugar for 5–10 minutes.

Why? Because I’m still learning, yeast makes me a little OCD, and sometimes I need to see the foam to trust it’s alive and ready to work. If your yeast doesn’t get foamy, don’t even bother moving forward. Toss it and start again.

And if you’re using active dry yeast, blooming is non-negotiable. That yeast needs the warm milk bath to wake up and get to work.

In short:
Instant yeast = can skip blooming but I don’t.
Active dry yeast = must bloom or your dough will suffer.

Proof it, foam it, trust it. Then move on.

Why This Works:

An enriched, buttery dough with mascarpone whipped into the filling so the rolls melt into themselves, warm cinnamon and cardamom, and a salted vanilla cream cheese icing to balance the sweetness

Soft mascarpone cinnamon rolls topped with salted vanilla cream cheese icing - Hungry Mockingbird

Mascarpone Cinnamon Rolls with a Salted Vanilla Cream Cheese Icing

Ingredients

Dough (12 standard rolls or 6 jumbo rolls)

1 cup warm whole milk 110°F
2¼ tsp instant yeast 1 packet
⅓ cup granulated sugar
2 large eggs room temp
½ cup unsalted butter softened (room temp, not melted)
1 tsp vanilla extract or vanilla bean paste
1½ tsp fine kosher salt
4 to 4¼ cups all-purpose flour 540g

Filling

½ cup unsalted butter room temp
¾ cup light brown sugar
2 tbsp ground cinnamon
¼ tsp ground cardamom optional but highly encouraged
¼ tsp salt
½ cup mascarpone cheese room temp

Salted Vanilla Cream Cheese Icing

4 oz cream cheese softened
1½ cups powdered sugar
1½–3 tbsp whole milk depending on thickness preference
½ tbsp vanilla bean paste or extract
small pinch of flaky sea salt for topping
½ cup heavy cream optional, to coat the bottom of the pan before baking (½ cup MAX)

Instructions

Make the Dough

In a mixer bowl, stir together warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. (You don't actually have to let it sit, but it helps to ensure the yeast is alive if you wait and make sure it's foamy.)
Add eggs, softened butter, vanilla, and salt. Mix. Add flour 1 cup at a time.
Knead with dough hook (or by hand) for 8–10 minutes until smooth and elastic. Dough will be soft but not sticky. To knead by hand: push the heel of your palm into the ball of dough, stretching it away from you. Lift the far side of the dough up, slightly stretch it upwards, then fold in half back towards you. Continue rolling and folding for the mentioned time.
Place in a greased bowl, cover, and let rise in a warm spot 1 to 1½ hours, or until doubled.

Make the Fillings

Mix together softened butter and mascarpone in a bowl until well combined and smooth.
In a separate container or bowl, toss together brown sugar, cinnamon, and cardamom (if using).

Assemble the Rolls

Roll out dough roughly into a 16x12” rectangle. Spread mascarpone evenly over dough, then spread cinnamon sugar filling on top.
For jumbo rolls, mark dough every 2.5 inches. For standard rolls, mark dough every 1.3 inches. Use the markings to cut even strips, then roll each strip tightly to form the cinnamon roll. Alternatively, you can just roll the dough up tightly from the long side, then cut into 6 jumbo or 12 standard rolls.
Place in a greased 9x13” dish or half sheet tray. Cover and let rise ~45 minutes, until puffy.
Preheat oven to 350°F.

Bake

If using, pour heavy cream to cover the bottom of the pan. Bake standard size rolls for 22–25 minutes, and jumbo rolls for 27–30 minutes, or until just golden. Don’t overbake, you want them soft and tender.

Make the Icing

Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
Pour over warm rolls and sprinkle with a pinch of flaky sea salt to finish. DON'T BE SCARED TO ADD THE SALT, just a small pinch makes it worth your while.