Homemade Cinnamon Rolls with Mascarpone Icing
What’s the difference between a cinnamon roll and cinnamon bun?
There’s no difference between the two. It’s just a name preference—however, a cinnamon roll and a sticky bun are different.
Cinnamon rolls have a vanilla or cream cheese icing, where sticky buns have nuts and a brown sugar glaze.
How to proof dough in the oven?
I proof my dough in a warm oven. I turn my oven on to warm (170 degrees); once hot, I cut it off before placing my dough in. This technique is a great way to proof bread in the winter or when it’s cold out.
Another technique is to place your bread inside on the top rack, fill a pan with boiling water on the bottom rack, and close the oven door. The residual heat will keep the oven warm.
Why should you proof dough in the fridge?
What the difference between using bread flour vs. regular all-purpose flour?
Bread flour about 11%-13% protein, while regular all-purpose flour has about 9%-11% protein. The higher amount of protein in bread flour creates much gluten. The higher amount of gluten makes a chewier finished product. Kneading dough forms gluten that produces the characteristic of bread.
You can use all-purpose flour as a substitute for bread flour and still get a great finished product.
Can you make ahead?
Freezer: Cinnamon Rolls: Rolls can be kept in the freezer for 3 months.
Fridge: Cinnamon Rolls: Rolls can be kept in the fridge for 7 days.
Mascarpone Icing: Icing can be made 3 days in advance.
Reheat: Cinnamon Rolls: Reheat in a 300°F oven for 5 minutes.
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Common One to One Substitutions:
Cranberries = Raisins
Unbleached All-Purpose Flour, Gluten-Free = Bread Flour
Instant Yeast = Active Dry Yeast (if using instant yeast, rising times will speed up by 50%-75%)
Light Brown Sugar = Dark Brown Sugar
Granulated Sugar = Raw Cane Sugar
Shortening, Non-hydrogenated Coconut Oil = Room Temperature Butter (Rolls)
Cinnamon Rolls with Mascarpone Icing
- 1 package of active dry yeast
- 1 ½ cups warm water
- ½ cup raw cane sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter softened
- 2 large eggs slightly beaten
- ½ teaspoon vanilla extract
- 6 ¼ cups unbleached all-purpose flour plus more for kneading
- 2 cups dark brown sugar
- 2 tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ stick melted unsalted butter
- 1 cup raisins
- 8 oz. mascarpone cheese
- 1 lb. powdered sugar
- 1 ½ sticks unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- Preheat the oven to 170°F or warm, once hot, cut the oven off. In a large mixing bowl mix the yeast and warm water together set aside for 5 minutes. Add the sugar, kosher salt, butter, eggs, vanilla extract, and 3 ½ cups of flour, stir together. Add 2 ¼ cups flour and mix until a soft ball of dough forms.
- On a lightly floured surface, knead the dough 20 times until the dough is smooth, form into a ball, and transfer to a lightly greased bowl, cover with a towel, and pop in a warm oven for 1 hour, the dough will double in size.
- Meanwhile, make the cinnamon filling, in a bowl mix, together with brown sugar, cinnamon, and kosher salt.
- After the dough has doubled in size. Punch dough down, on a lightly floured surface roll dough to ¼ inch thickness and into a rectangle shape. Brush with melted butter and evenly spread the cinnamon mix over dough, then raisins. Roll dough into a log shape. Cut the log in 1-inch slices, place on a baking sheet, cover, and pop in the fridge for 1 hour.
- Preheat the oven to 400°F; bake rolls for 20 minutes, cover loosely with foil, and continue baking for 10 minutes, until golden brown.
- While rolls bake, in a medium bowl add the powdered sugar, mascarpone, vanilla extract, and salt, stir together until smooth. Icing should be thick enough to spread. Once rolls are finished baking, allow to cool for 10 minutes before smearing icing evenly over each roll. Enjoy warm.
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