Mascarpone Cinnamon Rolls with a Salted Vanilla Cream Cheese Icing | Sunday Baking Club ep. 6

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

I’m just hungry looking at this

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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💡 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.

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Mascarpone Cinnamon Rolls with a Salted Vanilla Cream Cheese Icing Recipe

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: ~2 hours (including rise time)
Servings: 12 standard rolls or 6 jumbo rolls

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

• 1 ½ tsp fine kosher salt

• 4 to 4¼ cups (540g) all-purpose flour

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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

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Salted Vanilla Cream Cheese Icing:

• 4 oz cream cheese, softened

• 1½ cups powdered sugar

• 1½–3 tbsp whole milk (depending on thickness preference)

• 1/2 tbsp vanilla bean paste (or extract)

• Small pinch of flaky sea salt for topping

Optional, a little heavy cream to coat the bottom of the pan before baking (1/2 cup MAX)

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Instructions:

1. 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 its 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.

  • How to knead:

    • 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 mentioned time

• Place in a greased bowl, cover, and let rise in a warm spot 1 to 1½ hours, or until doubled.
  

2. Make 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, cardamom (if using)

3. Assemble 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 dough up tightly from the long side, then cut into 6 jumbo or 12 standard rolls

• Place in a greased 9 x 13” dish or half sheet tray Cover and let rise ~45 minutes, until puffy.

• Preheat oven to 350°F

4. Bake

• If using, pour heavy cream to cover bottom of 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.

5. Make 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