Cinnamon rolls with mascarpone glaze | Fluffy cardamom rolls with creamy glaze

Put the dried yeast into a small bowl along with 1 tablespoon of sugar and 1 tablespoon of flour. Add a little lukewarm milk (about 50 ml from the measured 280 ml of milk), stir well, and leave in a warm place to activate for 10 minutes.

Once the yeast is activated, mix the remaining granulated sugar, flour, cardamom, and salt in a large bowl. Add the softened, room-temperature butter (100 g of the measured 200 g of butter), the activated yeast, and most of the lukewarm milk (about 200 ml, setting aside 2 tablespoons for the glaze later).

Knead the dough by hand or with a stand mixer for at least 10 minutes. A properly worked dough is elastic, shiny, beautifully smooth, and only slightly sticky.