I shared these on my instagram a while ago, but I thought I’d share them here too so you can print it off

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I’m learning that in my brain, recipes come together for me with flavours. I wanted to put together Marscapone with blueberry so these rolls came out of these flavours together. The Marscapone kind of cooks a little like bits of cheesecake stuffed into the rolls.

Mascarpone Blueberry Rolls

rhondasteed
Print Recipe
Course Bread & Muffins, Dessert

Ingredients
  

Dough:

  • 1 egg
  • 1/4 cup oil
  • 2 cups water warm
  • 1/2 cup sugar granulated
  • 1 tsp instant yeast
  • 4 1/2 cups all purpose flour

Filling:

  • 1 container mascarpone cheese 475 g
  • 1 1/2 cups frozen blueberries
  • 1/2 cup sugar granulated
  • 2 tbsp lemon zest

Instructions
 

Dough:

  • Combine all of the ingredients into a stand mixer and mix until it forms into a soft but firm dough.
  • Sprinkle 1/4 cup flour onto a clean counter. Dump the dough into the flour and knead for a few minutes to mix in most of the flour.
  • Let the dough rise until doubled.
  • Dump out the dough onto a clean counter. Spread out the dough into a rectangle on the counter.
  • Then spread the Marscapone cheese over the dough. Sprinkle the lemon zest over the blueberries the sprinkle the sugar over the toppings.
  • Prepare a 9x13 cake pan with cooking spray, and set aside. Roll the dough up into a tight roll. Slice into sections and place into the prepared pan.
  • Preheat the oven to 350F and let the rolls rise while the oven heats up.
  • Bake for 25-30 minutes. Make sure the edges look brown so the filling cooks all the way through.
  • After they are cooled, you can glaze them with the juice from the 2 lemons and 2 cups of icing sugar.