A cast iron pan is filled with Mascarpone Brioche Cinnamon Rolls and sits next to a plate with a serving.

Mascarpone Brioche Cinnamon Rolls

Inspired
Serving Time Icon 45 min
Serves Number Icon Yields 8 Rolls

Located in Comber, Ontario, Iron Kettle B&B's Chef Benjamin Leblanc-Beaudoin's menus focus on local ingredients and seasonal cuisine. With his award-winning has been closed during the pandemic, Chef Leblanc-Beaudoin developed an extensive takeout business, focused on artisan breads, delicate pastries and delicious preserves.
 

Chef Benjamin says...
"Cinnamon Rolls are an extremely popular item in our bakery - but it has always been missing something! With the addition of this smooth and rich mascarpone glaze, it completes the dish and makes you want to eat it at every meal of the day."

Pairing

Pair this dish with Sprucewood Shores Sparkling Riesling (VQA Ontario)
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association


Live near Comber, Ontario?

Check out Chef Benjamin’s weekly bakery and chef’s special offerings Saturday to Wednesday each week at the Iron Kettle B&B! Click here to view their menu.

Prep 30 MIN

Cook 15 MIN

Brioche

Filling

Glaze

Method

Step 1

Using a stand mixer with a paddle attachment, combine wet ingredients (water, eggs, butter, sugar) with yeast and mix for 2 minutes.
 

Step 2

Add ½ the flour and mix to combine, followed by the remaining half. Mix for 4 minutes.
 

Step 3

Change to the dough hook attachment, add salt and mix for 8 minutes on medium speed.
 

Step 4

Remove the dough hook, and cover the mixing bowl with saran wrap and let it stand at room temperature for 30 minutes, or until the dough has doubled in size.
 

Step 5

Remove the dough from the bowl, and flatten with a rolling pin on a generously floured work surface, into a rectangular shape no thicker than ¼ inch.
 

Step 6

Mix brown sugar and cinnamon, and spread evenly over dough, except for the 1 inch of one of the longest sides.
 

Step 7

Roll the dough onto itself tightly in order to create one long log, while closing the seam at the edge that has no cinnamon topping.
 

Step 8

Cut into 8 even shaped cylinders, transfer to an oven safe baking dish.
 

Step 9

Preheat oven to 350 degrees, and let cinnamon rolls proof uncovered for 30 minutes before baking.
 

Step 10

Bake for 15 minutes or until golden brown.
 

Step 11

In a bowl, mix mascarpone with vanilla, and incorporate icing sugar until you reach a smooth consistency. Top rolls with half of glaze out of the oven, and the remaining half once it has cooled to room temperature.

Enjoy!

Chef Tips...

- You can make the cinnamon rolls ahead of time, and freeze once proofed (30 minutes after assembly). Bake frozen at 325 for 25 minutes.

- If you love the glaze, double the recipe and load up!

- The finished cinnamon rolls will keep their freshness if refrigerated for up to 5 days after baking.

Chef Benjamin from Iron Kettle B&B
Written By

Benjamin Leblanc-Beaudoin

Chef & Owner of Iron Kettle B&B

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