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 - Sun Ray
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
BelGioioso Spreadable Cheese, Mascarpone, 8 Ounce
$4.99$0.62/oz
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.49 Each
$2.99 was $2.99$0.09/oz
McCormick Ground Cinnamon, 4.12 Ounce
$4.39 was $6.59$1.07/oz
Pepperidge Farm® Puff Pastry Frozen Sheets Pastry Dough, 17.3 Ounce
$7.29$0.42/oz
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.49 Each
$2.69 was $2.69$0.08/oz
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
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.