Cinnamon Roll Cake with Lemon Mascarpone Frosting

INSTRUCTIONS

• 1 Preheat oven to 325°F. For the Cinnamon Roll Cake, dissolve yeast in warm water in small bowl. Set aside. Mix milk, granulated sugar, 1/3 cup of the melted butter, egg and salt in large bowl. Add 2 cups of the flour; mix until smooth. Add yeast mixture and remaining 1 1/2 cups flour; mix until a smooth, soft dough forms. Knead dough on lightly floured work surface 5 to 10 minutes or until dough bounces back when pressed. Place dough in a large, well greased bowl. Cover bowl with a clean kitchen towel. Place bowl in a warm, draft-free place, about 85°F, to rise until it’s doubled in size, about 1 to 1 1/2 hours.
• 2 Mix brown sugar and Seasoning in small bowl. Set aside. Roll out dough on lightly floured work surface to a 16x12inch rectangle. Brush dough with remaining 6 tablespoons melted butter. Sprinkle evenly with brown sugar mixture.
• 3 Cut into 2-inch wide strips. Roll up 1 strip starting at the short end. Place roll on top of second strip and continue rolling, so that the second strip wraps around the first roll. Place cut-side down in pie pan and continue to wrap remaining strips around cinnamon roll, one at a time, to form one giant cinnamon roll.
• 4 Bake 30 to 40 minutes or until golden brown.
• 5 Meanwhile, for the Frosting, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon roll. Cut into wedges to serve.