CINNAMON MASCARPONE BUNS

Our Saturday Cinnamon buns has been with us the last months and I think it will stay for more....

I finally improve my first cinnamon bun recipe and I was rewarded with my patience. It takes time that is the whole secret to this recipe.

To get these kind of results...just look at these buns...here are some pictures....

Let's dive in....

Here are the ingredients:

1/2 cup milk

7 tbsp. unsalted butter

1 tbsp dried yeast

3 cups of all- purpose flour, sift

1 cup of spelt flour, sift

1 tsp. salt

1 large egg plus 2 large egg yolks, at room temperature

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For Filling and glaze:

2 tbsp. cinnamon

1/2 cup light brown sugar

2 tbsp. unsalted butter, melted

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Mascarpone filling:

4 tbsp. mascarpone

1 tsp lemon juice

1 pck vanilla sugar

1 -2 tbsp heavy cream

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Part 1:

In a pan , heat 1/2 cup water, milk and butter until just melted. Let it cool off a little.

When just warm, whisk in yeast and a tablespoon of sugar. Cover for 10 minutes. Afte 10 mins. you should see bubbles which comes from the yeast. If not do not worry. Just add again some yeast and wait.

Part 2:

Place flour, salt, remaining sugar in a large bowl. Form a well in the center of the dry ingredients and pour in the warm milk mixture. In a separate bowl whisk eggs and egg yolks and add to the mixture.

Combine to form a rough dough. Knead for about 10 minutes. If it is too sticky add flour. Put it in an oiled bowl, cover with plastic wrap and keep in a warm place for about 2 hours till well risen.

Part 3: (there are two different ways...you choose...)

1. Way: Mixing 2 tbsp of cinnamon with brown sugar 

or my way

In a sauce pan add brown sugar a little bit water, cinnamon, vanilla all together....then set it aside....

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Mascarpone filling:

Mix all the ingredients together and chill in the fridge. Stir it again when needed.

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Part 4:

After risen and proofing turn the dough to your floured work surface and gently knock it back. Roll it out to a rectangle about 16 x 12 in ( 40 x 30 cm)...then brush with melted butter...

Spread your mascarpone filling on the dough and pour on top your cinnamon sugar filling make sure that it is just lukewarm.

If you chose just the cinnamon sugar filling without warming up the sugar...just scatter the cinnamon sugar on top of your dough. Leave about a 1/2 in ( 1 cm) border on one side and brush it with egg.

Press the sugar mixture with the palm of your hand to make sure that it sticks to the dough.

Roll the dough up or start rolling it towards you. Everyone does it differently. Do not roll too tightly.

Cut into 10 -12 equal pieces and pack in the roll in a muffin form which was greased before.

Cover and proof for 1 -2 hours until well risen.

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Part 5:

Meanwhile, preheat your oven to 350 F ( 180 C). After risen brush your cinnamon buns with egg and bake for about 25 - 30 minutes. The last 5-10 minutes pour the remaining cinnamon sugar liquid on top of your buns and finishing baking.

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Part 6:

Glace with sugar...heat 3 tbsl water and 2 of sugar until dissolved and brush the glaze on the rolls or sprinkle cinnamon sugar over the warm cinnamon buns...Mmmmm....

BUNS ON THE LOG....

                                                                        Delicious to the TASTE!