1)First step, sponge

1. We start by making the sponge or yeast mixture. In a clean and dry bowl pour in warm water, granulated sugar and active dry yeast. Give it a good mix until the sugar and yeast are dissolved, cover with plastic wrap or a damp towel nd allow it to rest for 15 minutes.
2. After 15 minutes you will see how we have a foamy mixture and that’s when its ready to use.

2)Second step, ingredients

1. Sift flour using a sieve and pour it in the same bowl where we have the yeast. Add the granulated sugar, egg, soft butter and milk.
2. Knead the dough using the Dough hook attachment on medium low speed for about 15 minutes. Allow it to proof in a clean and dry bowl for 1h and 30 minutes in a warm environment until it has doubled in size. (I leave it proofing in a proofing machine set at 30 C or 86 F covered with plastic wrap).

3)Third step, sugars with butter

1. To make the cookie dough we start by making brown butter (already explained in this page the step by step on how to make brown butter, you can take a look at our index).
2. In a clean and dry bowl add granulated sugar and brown sugar and then add the butter. Mix the ingredients with a whisk for about 4 minutes.

4)Forth step, egg

1. Add the egg and milk powder (if you have it) and mix using a whisk again.

5)Fifth step, flour

1. Add the flour to the rest of ingredients and mix using a spatula, the texture should be sticky but not liquid. Feel free to add more flour if it’s to runny for you.

6)Sixth step, Rolls

1. After 1h and 30 minutes the dough should be ready to use. Dust flour in a clean and dry working surface and roll out the dough using a rolling pin. Spread the cookie dough all over the dough evenly.

7)Seventh step, dough

1. Roll the dough tightly and then cut using non scented floss for a cleaner cut, you could also use a knife for this if you don’t have dental floss.

8)Eight step, 30 more minutes

1. We are using our square sized Nordic ware pan for this recipe lined with parchment paper. Place the rolls with enough distance between them, cover them with plastic wrap and proof for 30 more minutes in a warm environment.
2. Pour about a tablespoon of heavy cream on each roll and bake in a preheated oven oven at 160 C or 352 F for about 20 minutes or until golden brown.

9)Ninth step, icing

1. In a bowl work the mascarpone cheese or cream cheese until its soft using an spatula. Add the powdered sugar and mix until there’s no sugar lumps. Add on top of the rolls and eat warm..