DiAnoia’s Pasticceria likes to put an Italian spin on classic recipes. A perfect example is our Pistachio and Mascarpone Cinnamon Roll. Parade.com even featured the recipe on their site in celebration of National Pastry Day.
1 lb milk
8 oz sugar
5.4 oz soft butter
salt to taste
2 lb 8 oz all purpose flour
13.6 oz brown sugar
4.5 Tbsp cinnamon
5.4 oz butter
14 oz powdered sugar
1 lb butter
1 lb mascarpone
Heat milk to 85°F. Pour into bowl of stand mixer. Add yeast and let sit 5 minutes. Add eggs, butter, and sugar to milk/yeast mixture. (Use spoon or whisk to mix eggs before adding. Scale and sift flour with salt. Add to mixer. Using dough hook, mix on low speed to form dough. Scrap sides of bowl with mixer to ensure even mixing. Turn out on floured surface and hand knead for a few minutes until dough is evenly mixed. Place in mixing bowl, cover and proof at room temp for about 1 hour. Refrigerate dough to chilled or overnight.
Paddle all ingredients in stand mixer on high speed until light and fluffy.
Paddle butter and sugar in stand mixer until light and fluffy. Add 2-4 ounces of milk, ½ ounce at a time, to adjust consistency. Add mascarpone and paddle until incorporated. Do not over-mix mascarpone or buttercream will break!
Roll out dough into large, thin, rectangle. Apply egg-wash to dough. Apply room-temperature cinnamon mix evenly to dough, leaving small strip at the bottom uncovered. Starting from the top, gently roll to dough to form a log. Do not roll too tightly. Wrap tightly in plastic wrap and let rest in refrigerator. Unwrap and cut rolls, about 3 inches thick. Place on parchment lined sheet trays and gently press to form rolls. Proof for about one hour. Bake at 375°F oven until golden brown. Ice rolls and top with toasted pistachios.
See more DiAnoia’s Recipes here. Feeling hungry and you’d rather have someone else make this cinnamon roll for you? Make a reservation at DiAnoia’s Eatery in the Strip District here.