Snowflake Cinnamon Rolls

Instructions

Tiramisu Mascarpone Cinnamon Rolls:

1. Beat the mascarpone, brown sugar and cinnamon in a bowl until fluffy and spreadable.
2. Unfold one sheet puff pastry on a lightly floured cutting board; roll out into an 11-inch square. Using a 10-inch plate as a guide, cut pastry into a 10-inch circle. Transfer to a parchment-lined 14-inch pizza pan or 17 x 12-inch baking pan. 
3. Spread half of the mascarpone mixture to within 1/2 inch of edges. Roll out and cut another pastry sheet; place on top. Repeat step, starting with spreading the mascarpone mixture.
4. Lightly press a 2-inch round cookie cutter or prep bowl into the center of pastry circle, taking care not to press deeply. Cut pastry into four quadrants, starting at the edge of cookie cutter to the edge of pastry. Cut each quadrant in half to yield eight sections. Repeat step, cutting each portion in half to yield sixteen sections in a starburst pattern. Remove cookie cutter.
5. Starting at the bottom edge of the pastry, twist two consecutive sections twice, rotating outward. Pinch ends; seal ends with water if necessary. Repeat step with remaining sections. Cover with plastic wrap; refrigerate for 30 minutes. Heat oven to 400°F. 
6. Remove plastic wrap. Bake for 15 minutes. Cover rolls with greased aluminum foil. Bake for 30-35 minutes longer or until rolls are golden brown.

Frosting:

1. Beat the frosting ingredients in a bowl until smooth. Spread on warm rolls.