Homemade Cinnamon Rolls

• Bread flour: 56g 
• Whole milk: 112g 

• Whole milk: 240g (warmed to 43°C / 110°F) [01.69, 01.71]
• Active dry yeast: 7g
• Sugar: 100g 
• Eggs: 2 large eggs 
• Bread flour: 504g (plus an extra 56g used during the video for a total of 560g) 
• Sea salt: 6g
• Softened butter: 250g (room temperature, cut into small pads)

• Mascarpone cheese: 125g (slightly softened) 
• Brown sugar: 220g 
• Ground cinnamon: 16g (approx. 2 tbsps) 
• Butter: 25g (added to help soften the cold cheese mix)

Heavy cream: 120ml to 150ml (poured over the buns before baking)

• Warm 240g of whole milk to roughly 43°C (110°F).
• Pour the warm milk into your mixer bowl and stir in 7g of active dry yeast . Tip: If your yeast is fresh, you do not need to let it sit and bloom first 

• Add 2 large eggs, 560g of bread flour, 100g of sugar, and 6g of sea salt directly into the bowl with the yeast mixture.
• Fit your stand mixer with the dough hook and turn it on a low speed (between settings 1 and 2).
• Gradually add your 250g of softened butter, throwing in one small pad at a time as the machine kneads.
• Continue kneading for about 20 minutes until the dough gathers into a smooth, glossy brioche-style ball that no longer sticks to the bottom or sides of the bowl 

• Remove the dough ball and transfer it into a clean bowl lightly coated with canola oil.
• Turn the dough to coat it in the oil, then seal the bowl tightly with plastic wrap.
• Let the dough rest and rise undisturbed for 30 minutes

• While the dough rises, combine 125g of mascarpone cheese, 220g of brown sugar, and 16g of cinnamon in a bowl.
• Fixing stiff cheese: If your mascarpone is too cold to mix smoothly, add 25g of butter and microwave the mixture in brief 15-second bursts until it softens into a spreadable paste

• Preheat your oven to 190°C (375°F).
• Dust a pastry mat with a tiny bit of flour and grease your rolling pin with a splash of oil.
• Turn the dough out onto the mat and roll it into a large rectangle, gently popping any massive air bubbles as you push the rolling pin across.
• Spread the mascarpone filling smoothly over the surface with a spatula, leaving a narrow clean border around all the edges so it doesn't leak out later.
• Using a sharp pizza cutter, slice the sheet into even strips about 1 inch wide. Roll each individual strip up tightly to shape your buns

• Arrange the shaped rolls side-by-side inside a large baking dish, leaving a little room for them to puff up.
• Slowly pour 120ml–150ml of heavy cream directly over the tops of the rolls right before they go into the oven—this keeps them unbelievably soft and pillowy.
• Bake at 190°C (375°F) for exactly 25 minutes until golden brown. Top them with leftover cream cheese frosting from your Hummingbird Cake if you have any handy