For the dough, beat 100 g of sugar, 2 eggs and 1 teaspoon of vanilla essence with a mixer for 4-5 minutes.
Add 65g melted butter, 250ml warm milk and 1 pinch of salt, mix for another 1 minute.
In another large bowl, mix 580 grams of flour with 7 grams of dry yeast, pour in the previously prepared mixture and knead until the dough stops sticking to your fingers.
Cover the bowl with a towel and let the dough rise for 2 hours.
After the dough has risen, turn it out onto a floured work surface.
Roll out the dough into a rectangle measuring 40x55 cm.
Grease the entire surface with 50 g of room temperature butter.
Mix 130g of brown sugar with 1 tablespoon of ground cinnamon.
Sprinkle over the entire surface of the dough.
Roll out the dough lengthwise and cut into rolls 4-5 cm wide.
Should come out 12 pieces.
Grease a baking sheet with oil, then place the buns on it, cut side up, and cover with a towel.
Let the dough rise for 30 minutes.
Before placing them in the oven, brush them with beaten egg.
Bake in a preheated oven at 180°C for 25–30 minutes or until golden brown.
Meanwhile, prepare the glaze by mixing 150 g mascarpone, 50 ml milk and 2 tablespoons powdered sugar in a bowl.
After removing the buns from the oven, brush them with the prepared glaze.
