Heat the milk and butter together until lukewarm.

Place the dough ingredients in a large bowl.

Add the heated milk and knead together to form a smooth dough.

Cover the bowl with the dough and set aside in a warm place for about an hour, allowing the dough to rise.

Transfer the mascarpone to a bowl, add sugar and coffee.

Mix thoroughly together.

Remove the risen dough onto a lightly floured surface and briefly knead the dough.

Roll out into a fairly thin sheet.

Spread the entire surface of the dough with the coffee mixture.

Roll the dough into a log.

Using a knife, mark 8 portions on the log - I first mark the center, then the centers of each half, and finally the centers of each piece.

Cut the dough into slices with a thread at the marked places.

Arrange the buns in a baking dish, leaving small gaps.

Cover the buns with plastic wrap or a towel and leave for about 30 minutes.

While the buns are rising, preheat the oven to 180 degrees Celsius (top/bottom heat mode).

Place the risen buns in the oven and bake for about 25 minutes - until nicely browned.

After baking, let the buns cool slightly.

Transfer the mascarpone cheese to a bowl, add the heavy cream and powdered sugar - mix thoroughly.

Frost the buns with the frosting.