Cinnamon and chestnut rolls with mascarpone frosting

Homemade cinnamon rolls are truly the best!

Today I’ve baked American-style cinnamon rolls with chestnut filling. They’re very moist, fluffy and flavourful and have creamy frosting on top.

I adapted a recipe, The Best American-Style Cinnamon Rolls, by adding chestnut purée (about 100 g) and a little bit of cocoa powder to the cinnamon filling. For the cream cheese frosting, I combined 100 g mascarpone, 100 g powdered sugar and one teaspoon of vanilla extract.



My spontaneous idea to add chestnut purée to the filling turned out very well.

The swirls are beautiful. I can taste chestnut as well as cinnamon, but they’re not too cinnamon-y. They’re very soft and a great match with the mascarpone frosting. I immediately thought this is going to be a great weekend breakfast for the cold seasons.

I served some slices with a sprinkle of cocoa powder on top. They tasted like cake!

We enjoyed them with cups of Assam tea.



Happy weekend baking!