Big, fluffy, and worth the wait, these cinnamon rolls rival those found in popular airport and shopping mall chains. Elevated with an ooey-gooey filling featuring McCormick Gourmet™ Collection Organic Ground Saigon Cinnamon, these buns are caramelized on the bottom and topped with a rich, creamy mascarpone cheese, promising an overall indulgent experience.
Big, fluffy, and worth the wait, these cinnamon rolls rival those found in popular airport and shopping mall chains. Elevated with an ooey-gooey filling featuring McCormick Gourmet™ Collection Organic Ground Saigon Cinnamon, these buns are caramelized on the bottom and topped with a rich, creamy mascarpone cheese, promising an overall indulgent experience.
Key products
Instructions
Instructions
- For the Cinnamon Rolls, dissolve yeast in warm milk in small bowl. Set aside; allow to bloom about 5 minutes, until foamy. Meanwhile, mix melted butter, granulated sugar, eggs and salt in large bowl (or in the bowl of stand mixer fitted with paddle attachment). Add 2 cups of the flour; mix until smooth. Add yeast mixture and 2 cups of the remaining flour; mix just until a smooth, soft dough forms, adding the remaining 1/4 cup flour, as needed. Let rest 5 minutes.
- Transfer dough to lightly floured work surface. Knead by hand 5 minutes or until dough bounces back when pressed. (Alternatively, knead dough with hook attachment of stand mixer on medium speed.) Place dough in a large, well-greased bowl. Cover bowl with plastic wrap or a clean kitchen towel. Place bowl in a warm, draft-free place, such as inside of microwave oven or turned off oven, to rise until it’s doubled in size, about 1 to 2 hours.
- Once doubled in size, roll out dough on lightly floured work surface to a 16x12-inch rectangle. Mix Filling ingredients in medium bowl. Spoon evenly onto dough, spreading to cover completely. Roll up dough, starting from the long side of the rectangle to form a log. Cut log into 12 rolls. Place cut-side down in greased 13x9-inch baking dish. Cover loosely with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 30 minutes to 1 hour.
- Meanwhile, preheat oven to 350°F. Once preheated, remove plastic wrap and pour heavy cream over top of cinnamon rolls, allowing it to soak into bottom of dish.
- Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes to cool slightly.
- Meanwhile, for the Mascarpone Frosting, beat mascarpone and butter in large bowl with electric mixer until smooth. Add vanilla, mixing well. Gradually add confectioners’ sugar, beating well after each addition until smooth. Spoon frosting over top of warm cinnamon rolls. Serve warm.
