Combine water, oil, honey, salt, and egg. Add lecithin, gluten, and then slowly add in the flour and then the yeast.
Knead the soft dough for about 5 minutes (If you have a bread machine you can use it for these. I use the Zojirushi bread machine and simply toss all the ingredients in there on a dough setting).
Let the dough rise until its doubled and then roll it out into a large approximately 18-inch rectangle on a floured surface.
Mix the filling ingredients and spread over the dough rectangle.
Roll the dough tightly from top to bottom in a roll.
Using a serrated knife cut the rolls into 1 ½ inch slices. Using two greased 9 inch round cake pans place 7 rolls in each pan.
Cover with a towel and let them rise again for about 30-50 minutes.
Bake at 350 degrees for about 20-25 minutes depending on your oven.
Remove when golden on top and allow to cool in the pan.
For the frosting beat the mascarpone cheese, milk, and vanilla until well combined and then add the sugar gradually.
Spread the frosting over the warm rolls and enjoy!