Maple Cinnamon Roll with pomegranate

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the cinnamon roll and let it maple, undisturbed, so it takes on real color before you stir.
4. Fold in the mascarpone and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.