Snowflake Cinnamon Rolls
Puff Pastry, mascarpone, and a few pantry staples come together for a high reward, low effort homemade cinnamon roll platter to sweeten up any morning. Recipe compliments of Wisconsincheese.com.
Dairy Farmers of Wisconsin
Dairy Farmers of Wisconsin
Recipe - Roseville Liquor
Snowflake Cinnamon Rolls
Prep Time20 Minutes
Servings16
Cook Time50 Minutes
Ingredients
2 pkgs (8 oz each) BelGioioso Mascarpone cheese
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 sheets Pepperidge Farms puff pastry, thawed
2 1/2 cups powdered sugar
1/4 cup milk
Directions
- Beat 1 container mascarpone, brown sugar, and cinnamon in a bowl until fluffy and spreadable.
- Unfold one sheet puff pastry on a lightly floured surface; roll out to an 11-inch square. Using a 10-inch plate as a guide, cut pastry into a circle. Transfer to a parchment-lined baking pan.
- Spread half of the mascarpone mixture within 1/2 inch of edges. Roll out and cut another pastry sheet; place on top. Repeat steps with remaining mascarpone mixture and pastry sheet.
- Lightly press a 2-inch round cookie cutter into the center of pastry circle, taking care to not press deeply. Cut pastry into 4 even quadrants, from the edge of cookie cutter to the end of pastry. Cut each quadrant in half to make 8 sections. Cut each section in half to make 16 total sections in a starburst pattern. Remove cookie cutter.
- Starting at the bottom edge of the pastry, twist two consecutive sections twice, rotating outward. Pinch ends; seal with water. Repeat with remaining sections. Cover with plastic and refrigerate 30 minutes.
- While the snowflake chills, heat oven to 400°F and make frosting: beat 1 container mascarpone with sugar and milk until smooth.
- Remove plastic wrap from snowflake and bake for 15 minutes. Cover with greased aluminum foil and bake 30-35 more minutes, or until golden brown. Spread on frosting while still warm.
20 minutes
Prep Time
50 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Directions
- Beat 1 container mascarpone, brown sugar, and cinnamon in a bowl until fluffy and spreadable.
- Unfold one sheet puff pastry on a lightly floured surface; roll out to an 11-inch square. Using a 10-inch plate as a guide, cut pastry into a circle. Transfer to a parchment-lined baking pan.
- Spread half of the mascarpone mixture within 1/2 inch of edges. Roll out and cut another pastry sheet; place on top. Repeat steps with remaining mascarpone mixture and pastry sheet.
- Lightly press a 2-inch round cookie cutter into the center of pastry circle, taking care to not press deeply. Cut pastry into 4 even quadrants, from the edge of cookie cutter to the end of pastry. Cut each quadrant in half to make 8 sections. Cut each section in half to make 16 total sections in a starburst pattern. Remove cookie cutter.
- Starting at the bottom edge of the pastry, twist two consecutive sections twice, rotating outward. Pinch ends; seal with water. Repeat with remaining sections. Cover with plastic and refrigerate 30 minutes.
- While the snowflake chills, heat oven to 400°F and make frosting: beat 1 container mascarpone with sugar and milk until smooth.
- Remove plastic wrap from snowflake and bake for 15 minutes. Cover with greased aluminum foil and bake 30-35 more minutes, or until golden brown. Spread on frosting while still warm.