Cinnamon rolls with cheese topping

• 800 grams plain flour
• 15 grams dried active baking yeast
• 7 tbsp caster sugar
• 1 tbsp salt
• 450 ml warm water
• 2 eggs
• 7 tbsp vegetable oil
• 1 tbsp ground cinnamon
• 8 tbsp dark brown sugar
• 250 grams mascapone or ricotta cheese
• 55 grams icing sugar
• 2 tsp vanilla extract

1. In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water.
2. Stir in salt and half of the flour.
3. Beat mixture for 2 minutes.
4. Beat in eggs and oil.
5. Stir in the remaining flour, a little at a time, beating well after each addition.
6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
7. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
8. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
9. In a small bowl, stir together 8 tablespoons sugar and 1 dessertspoon cinnamon; set aside.
10. Divide the dough into twelve equal pieces.
11. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture.
12. Then roll up the log into a pinwheel.
13. Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin.
14. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
15. Meanwhile, preheat oven to 180 C / Gas mark 4.
16. Bake in preheated oven for 30 minutes, until golden.
17. 250 gramm of Mascapone cheese mix in bawl with 55 gramm of icing sugar, and 1-2 teaspoon vanilla extract.

flour, yeast, sugar, salt, water, eggs, vegetable oil, ground cinnamon, brown sugar, mascapone, icing sugar, vanilla

Taken from cookpad.com/us/recipes/356899-cinnamon-rolls-with-cheese-topping (may not work)