Cinnamon Rolls

For the filling:

In a bowl, mix the sugars and cinnamon until well blended. Set aside

For the dough :

In a large bowl, sprinkle yeast over the warm milk and let it stand for 5 minutes. Add warm but not hot melted butter, egg and vanilla extract. Mix until combined.

In a medium bowl, sift then whisk flour, sugar and salt together. Mix the dry ingredients into the wet and knead until you have a smooth, elastic dough. This will take about 10 minutes.

Transfer to a lightly greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for one hour or until it doubles in size.

Preheat oven to 350°F (180°C) and lightly grease a baking pan. On a lightly floured surface or on a non-stick mat, roll the dough into a 16×23 inch (40×60 cm) rectangle. Spread the softened butter all over the dough and sprinkle the cinnamon sugars mixture over that.

Tightly roll up the dough starting from a long end then pinch the edges and seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let them rise until doubled, about one hour.

Bake for 15-20 minutes. Transfer pan to a wire rack and let them cool

For the frosting:

In a bowl, cream the butter for a few seconds then add the cream cheese and mascarpone cheese. Beat until smooth and creamy.

On low speed, add the icing sugar. Beat until well incorporated. Add vanilla extract. Keep beating until frosting is smooth. Frost your warm rolls. Eat a warm rolls and enjoy!