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1
Heat the oven to 400u00b0F
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2
Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
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3
Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
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4
Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don't over-process).
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5
The dough will be soft and moist.
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6
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
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7
With a rolling pin, roll the dough into a 12x15-inch rectangle.
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8
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
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9
In a medium bowl, combine brown sugar and spices.
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10
Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
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11
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
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12
With a sharp knife, cut the roll into equal pieces (8-12 pieces).
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13
Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.
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14
Bake until golden brown and firm to the touch, 20 to 28 minutes.
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15
Set the pan on a wire rack to cool for 5 minutes.
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16
Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
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17
In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
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18
Add milk as needed to achieve desired consistency.
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19
Spread or drizzle onto warm rolls.
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20
Let stand 10 minutes (or as long as you can stand) and serve.
