Directions

1. In a large bowl, whisk together all-purpose flour, granulated sugar, and yeast.

2. In a separate container, whisk together the warm milk and cream, and add it to the dry flour mix.

3. Mix together until it forms a rough dough, turn it out onto the counter, and knead for 8-10 minutes until there are no more streaks of flour visible.

4. Add in the softened butter and knead well until the butter is fully incorporated into the dough.

5. Grease the same large bowl, place the dough inside, cover with a warm tea towel and store in a warm place for 80-90 minutes, or until the dough has doubled in size.

6. For the filling, mix the sugar and spice powders, and set aside.

7. Once the dough has proofed, turn it out onto a well floured surface, and roll out into a large rectangle.

8. Spread the soft butter evenly, and sprinkle the spiced sugar over the butter.

9. Roll the dough into a tight spiral, and cut into 2 inch rounds, using a piece of string.

10. Place in a well greased tray and bake at 170°C for 20-25 minutes or until the dough is golden brown in color.

11. Remove from the oven, allow it to cool down till slightly warm.

12. In a bowl, mix the mascarpone filling ingredients together, until smooth in consistency.

13. Spread the mascarpone filling over the tops of the cinnamon rolls, slice and serve.