I’m excited to share one of my favorite recipes with you, the Hazelnut-Cinnamon Rolls with Mascarpone Cream Cheese. These rolls are incredibly soft and filled with a perfect blend of cinnamon and hazelnuts. The best part? They’re topped with a creamy Mascarpone frosting that makes each bite irresistible. If you’re ready for a delicious homemade treat that’s sure to impress, give this recipe a try.

Cinnamon rolls are a timeless classic in the world of baked goods, cherished for their irresistible combination of soft, fluffy dough and warm, spiced filling. One of the standout features of cinnamon rolls is their tender, pillowy texture. The dough, when properly prepared, rises to perfection, creating a soft and airy bite that's hard to resist. The rolls are often baked to a delightful golden brown, which adds a slight crispness on the outside while maintaining a gooey, melt-in-your-mouth center.

In this particular recipe, you’ll find that the rolls rise to a nice, tall height, which gives them a generous, bakery-style appearance. However, if you prefer shorter rolls, feel free to customize the recipe to fit your taste. Adjusting the thickness of the rolls before baking can easily give you the height you desire.

One of the joys of making cinnamon rolls is the endless variations you can explore. From classic cinnamon and sugar to creative twists like caramel or nuts, there’s no limit to the flavors you can incorporate.

It’s important to note that crafting the perfect cinnamon roll requires a bit of patience. The process involves several steps, including mixing, kneading, rising, and rolling out the dough. Each stage is crucial for achieving that ideal fluffy texture and rich flavor. While it might take some time, the end result is more than worth the effort. So, whether you’re baking a batch of classic rolls or experimenting with new fillings and toppings, cinnamon rolls offer a delightful and satisfying baking experience. Enjoy the process, and savor every delicious bite!

A few tips:

For the best results, measure your ingredients accurately. Too much flour can make the dough dry, while too little can make it sticky.
Don’t rush the rising process. The dough needs time to double in size, which can take 1-2 hours depending on the temperature of your kitchen. Also, please do not skip the second rise. It is crucial in order for the dough the come out airy and light.
Ensure that your milk and butter are warm (not hot) before mixing them with the yeast. This helps activate the yeast properly.
Use a dental floss to cut the rolls. This helps them keep their shape.
Make sure your oven is fully preheated before you bake the rolls to ensure even cooking.
Let the rolls cool for a few minutes before frosting. This prevents the frosting from melting too quickly and helps it spread evenly.
Store leftover rolls in an airtight container. If they have frosting on top, I recommend placing them in the fridge and before serving, reheat them in the microwave.

Frequently asked questions:

1. How should I store Cinnamon Rolls?

If you use frosting on top, I recommend storing Cinnamon Rolls in an airtight container in the fridge. Before you’re ready to serve, reheat them in the Microwave for about 30 seconds. If you don’t have frosting on top, you can store them at room temperature in an airtight container.

2. Can I make the dough using my hands?

Yes, you can make the dough by hand. The step by step instructions will be written below, in the recipe.

3. What kind of yeast can I use in this recipe?

You can use any type of yeast for your Japanese milk bread:

Instant yeast: this can be mixed in directly with the ingredients. This is what I use in most of my recipes
Active dry yeast: this type of yeast has to be dissolved first, usually in a bit of milk and a teaspoon of sugar.
Fresh yeast: it has to be crumbled and dissolved in milk before using.

4. Can I freeze the dough?

Yes, but make sure to freeze it after the first rise, and when you want to use it, let it thaw and come to room temperature before rolling it out.

Ingredients you will need for this recipe:

For the dough:

All-purpose flour: All-purpose flour is versatile and works well for most baked goods, including cinnamon rolls. It’s a good choice if you want rolls that are soft, tender, and easy to make.
Granulated sugar: Granulated sugar adds sweetness, helps tenderize the dough by retaining moisture, and feeds the yeast to help the rolls rise.
Active dry yeast: For this recipe I am using active dry yeast. If you want to use other type of yeast, read above in the “Frequently asked questions” subtitle.
Butter: We are going to be using unsalted, melted butter. Melt the butter in the microwave or on the stove (whatever is easier for you), and let it cool down. Do not use hot butter in the dough.
Egg: This recipe requires one whole egg.
Salt: Salt enhances the flavor of cinnamon rolls by balancing the sweetness and highlighting other flavors.
Milk: Milk adds moisture and richness to the dough, resulting in a soft, tender texture. Make sure you use lukewarm milk. I recommend warming up the milk in the microwave for about 30 seconds.

For the filling:

Butter: Use unsalted, softened butter. If you keep your butter in the fridge, I recommend taking it out beforehand and letting it come to room temperature.
Granulated sugar: For this recipe I used granulated sugar but if you want a caramel-like flavor you can also use brown sugar or even cane sugar.
Ground cinnamon: I used one teaspoon of cinnamon for this recipe but if you’d like a stronger flavor I recommend using one tablespoon.
Ground hazelnuts: I recommend using finely ground hazelnuts but if you’d like to add an extra crunch to the cinnamon rolls you can use chopped up hazelnuts.

For the frosting:

Mascarpone cream cheese: For this recipe I decided to use Mascarpone cream cheese instead of regular cream cheese because it’s milder and less tangy. Use whatever you prefer.
Granulated sugar: Sweetens the filling. You can also use brown or cane sugar.
Maple syrup: This is optional, but I love Maple Syrup and I love the flavor it gives to the frosting.

Extras:

Chopped Hazelnuts: Optional for topping.
One egg for egg wash.

Step by step instructions with pictures:

1. First you’re going to make the dough, which you can do either by hand or using a stand mixer.

2. Making the dough by hand – In a large bowl whisk together the flour, granulated sugar, salt and active dry yeast. Then add the milk, egg and the melted butter. (See note 1) With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough or almost a ball. Then place it on a floured countertop and start kneading it for about 12 minutes until the dough becomes smooth.

3. Making the dough using a stand mixer – In a large bowl whisk together the flour, granulated sugar, salt and active dry yeast. Then add the egg, milk and melted butter (See note 1) and start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed, and knead it until it becomes smooth.

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4. Once your dough is ready, place it in a lightly oiled bowl (See note 2) and let it rise at room temperature for about 2 hours. The dough should be almost tripled in size after 2 hours.

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5. A few minutes before the time is up, start making the filling.

6. In a small bowl mix together the room temperature butter, granulated sugar, cinnamon and ground hazelnuts.

7. Once your dough has risen, punch it down and place it on a well floured surface.

8. Using a rolling pin, roll out the dough into a 35x35cm square.

9. Spread the filling generously on the dough and roll it up into a log.

10. If you prefer thicker rolls, cut them each into 5 centimeters using a dental floss. If you prefer thinner rolls, I’d recommend cutting them each into 3 centimeter.

11. Once you have your rolls ready, place them into a buttered pan.

12. Cover with a cloth and let them rise for 45 to 60 minutes. Make sure not to skip this step. This is crucial for light and fluffy rolls. If you skip this step, the rolls will come out dense and the middle might remain raw or under baked.

13. About 15 to 20 minutes before the time is up, preheat your oven to 180C.

14. After about 45 minutes check on your dough. Once it has doubled in size it’s time to bake.

15. Brush the rolls with and egg wash and place them in the preheated oven. Bake for 20 to 25 minutes.

16. Once the cinnamon rolls are ready, take them out the oven and let it cool.

17. While the rolls are cooling, prepare the frosting.

18. In a small bowl mix together the room temperature Mascarpone cream cheese with the granulated sugar and maple syrup or vanilla extract, whatever you prefer.

19. Once the rolls have slightly cooled down, meaning they’re not super hot (which can melt the frosting), frost the top.

20. Top with more chopped hazelnuts or your favorite toppings and enjoy.

Yield: 7 rolls

Author: Angela Bauch