Tiramisu Cinnamon Rolls

If you love tiramisu and cinnamon rolls, then these tiramisu cinnamon rolls are about to become your new obsession. They take everything you love about a classic cinnamon roll and combine it with the rich coffee, mascarpone, and cocoa flavors of tiramisu.

These rolls are soft, fluffy, and filled with a buttery cinnamon-sugar mixture, but the real magic happens with the espresso and mascarpone. They’re finished with a creamy mascarpone frosting and a dusting of cocoa powder, giving you that unmistakable tiramisu flavor in every bite.

I came up with these because, honestly, I couldn’t decide between making cinnamon rolls or tiramisu. So naturally, I decided to make both. And I’m very glad I did.

They’re indulgent without being overly complicated, and they’re such a fun twist on traditional cinnamon rolls. They’re perfect for a special brunch, holiday breakfast, dessert, or really any occasion where you want to put something a little more exciting on the table.

And if you’re a serious tiramisu fan, don’t worry: the coffee flavor is absolutely there. Between the espresso-infused elements and the mascarpone topping, these aren’t just cinnamon rolls with a little coffee thrown in. They actually taste like the two desserts got together and made something even better.

Why You’ll Love These Tiramisu Cinnamon Rolls

• Tiramisu meets cinnamon rolls: Two classic desserts come together in one ridiculously good pastry. You get all the cozy goodness of a cinnamon roll with the espresso and mascarpone flavors of tiramisu.
• Soft, fluffy, and gooey: The rolls bake up pillowy-soft with a buttery cinnamon filling tucked into every swirl.
• Espresso-infused: Strong coffee and espresso bring that unmistakable tiramisu flavor without making these taste like plain coffee rolls.
• Creamy mascarpone frosting: The mascarpone topping is rich, creamy, and lightly sweet, giving these cinnamon rolls that signature tiramisu finish.
• Perfect for special occasions: These are a little more exciting than your everyday cinnamon rolls, making them perfect for brunches, holidays, birthdays, or when you simply want to impress people.
• Can be made ahead: Assemble the rolls the night before and bake them the next morning, so you can have warm, freshly baked cinnamon rolls without doing all the work first thing in the morning.
• They’re completely over-the-top: If you love both tiramisu and cinnamon rolls, there was really no reason these two weren’t already dating.

Tiramisu Cinnamon Roll Ingredients

For the dough: King Arthur AP flour, melted butter, one large egg, warm milk, sugar, active dry yeast, vanilla extract, pinch of kosher salt

For the filling: Softened butter, brown sugar, instant espresso powder, cocoa powder, corn starch (plus about ¼ cup of extra heavy cream for topping)

For the frosting: Heavy cream, powdered sugar, mascarpone, vanilla extract, pinch of salt

Best Pan for Making Tiramisu Cinnamon Rolls

I bake these tiramisu cinnamon rolls in my USA Pan 9×13-inch cake pan. It’s the same pan I use for my focaccia, and I love it because the straight sides and heavy-duty construction give the cinnamon rolls plenty of room to rise while helping them bake evenly.

USA Pan Bakeware 9×13″ Nonstick Rectangular Cake Pan

How to Make Tiramisu Cinnamon Rolls

Step 1: Make the dough

You’re going to begin with making the most perfect dough. You’ll combine the warm milk with just a bit of the sugar and the yeast. While that’s blooming, add the flour, the rest of the sugar, and the salt to the bowl of a standing mixer. Mix that up a bit with a fork.

Once the yeast has bloomed (this only needs about 5 minutes), you’ll pour that right into the flour mixture along with the melted butter, egg, and vanilla extract.

Now use a dough hook attachment, set the mixer on low, and gradually increase it until you’re about medium-high. Let that go for about 5 minutes, or until the dough comes together like this:

Remove it from the dough hook and leave it right in the bowl. Cover with plastic wrap and a kitchen towel and leave it in your oven (OFF!!) with just the pilot light on. Let rest for about 1.5-2 hours, or until it’s doubled in size.

Step 2: Make the filling

In the meantime, you can make the filling, which will be a beautiful sugary-buttery paste. Combine the slightly melted butter (but mostly just softened), with the brown sugar, cocoa powder, instant espresso powder, and cornstarch. Mix that all up until it forms a paste like this, and then set it aside:

Step 3: Make the cinnamon rolls (and let them do their second rise)

Now you’re going to punch the dough down and add it to a lightly floured work surface. Roll it out into a rectangle that’s about ¼″ thick. (As a tip, I like to use my 9×13″ pan as a guide, making sure to roll it out to be about 2 inches longer on all sides of the pan. Then I use a pizza cutter to cut off any excess so that I have a pretty nice rectangle.

Then, add the filling to the dough and use an offset spatula to spread it out evenly, making sure to get the filling to the short sides.

Once it’s filled, you can roll it into a log and cut out 12 rolls that way. Or you can use the pizza cutter to cut it into 12 even strips (if looking at the photo above, cut it vertically). Then just roll the strips up! Easy peasy. Add these all to a parchment-lined baking pan and let rest on the counter 30-45 minutes. During this time, preheat the oven to 350 degrees Fahrenheit.

Step 4: Bake the rolls (& make the frosting!)

Once they’ve proofed, pour the heavy cream over the top and bake them for about 30 minutes, or until they’re lightly golden.

In the meantime, make the frosting by combining the heavy cream, powdered sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Start on low and increase to medium-high. Keep going until stuff peaks form, then add the mascarpone and whisk for just about a couple of minutes, or until it’s all combined and beautiful.

Step 5: Finish the cinnamon rolls

Now that the rolls are out, I like to immediately add a bit of frosting so that it gets melty and gooey (we’re going for Tiramisu vibes after all!). Once added, dust with cocoa powder. Let set for about 10 minutes before cutting out and serving.

Tips for the Best Tiramisu Cinnamon Rolls

• Use room-temperature ingredients. Let the milk, eggs, butter, and mascarpone come to room temperature where called for. This helps everything incorporate smoothly and gives you a better dough and frosting.
• Don’t rush the dough. The dough should be soft and slightly tacky, but not so sticky that you can’t work with it. Give it enough time to knead and rise so the rolls bake up light and fluffy.
• Don’t over-flour the dough. It’s tempting to keep adding flour when the dough feels sticky, but too much flour can make your cinnamon rolls dense instead of soft.
• Roll the dough evenly. Try to roll the dough into an even rectangle so the filling is distributed throughout every roll and they bake at roughly the same rate.
• Don’t overfill the rolls. You want plenty of cinnamon filling, but leaving a little room around the edges makes the rolls easier to roll and keeps the filling from spilling everywhere.
• Let the rolls rise properly. The second rise is important for getting those soft, fluffy layers. They should look noticeably puffy before they go into the oven.
• Don’t overbake them. Cinnamon rolls should be soft and fluffy in the center. Overbaking will dry them out and make the mascarpone frosting less magical by comparison.
• Use good espresso or strongly brewed coffee. The coffee flavor is a major part of the tiramisu element, so this isn’t the place for weak, watery coffee.
• Wait until the rolls cool slightly before frosting. You want them warm, but not piping hot, or the mascarpone frosting will melt right off the rolls.
• Finish with cocoa powder. That final dusting is what really makes these feel like tiramisu. It also gives them that classic bittersweet chocolate flavor without making the frosting overly sweet.

Make-Ahead Instructions

These are perfect for making the night before, especially if you want fresh cinnamon rolls for breakfast or brunch without having to wake up at the crack of dawn.

Prepare the rolls through the point of shaping and placing them in the baking dish. Cover the dish tightly with plastic wrap and refrigerate overnight.

The next morning, take the rolls out of the refrigerator and let them sit at room temperature while the oven preheats. Give them enough time to become puffy before baking. Depending on how cold your kitchen is, this may take a little longer than the second rise in the original recipe.

Bake as directed, then let them cool slightly before topping with the mascarpone frosting and cocoa powder.

I recommend making the mascarpone frosting the day you’re serving them rather than frosting the rolls ahead of time.

How to Store & Reheat

To store: Once completely cooled, cover the cinnamon rolls tightly or transfer them to an airtight container. Because of the mascarpone frosting, store them in the refrigerator and enjoy within 3–4 days.

To reheat individual rolls: Microwave for about 15–30 seconds, or until warmed through. Be careful not to overheat them, since that can make the rolls dry and cause the mascarpone frosting to melt.

To reheat several rolls: Cover the baking dish with foil and warm in a 300°F oven until heated through.

If you know you’re going to have leftovers, you can also store the rolls unfrosted and add the mascarpone frosting after reheating.

Frequently Asked Questions

Can I make tiramisu cinnamon rolls the night before?

Yes! These are a great overnight cinnamon roll. Assemble the rolls, cover them tightly, and refrigerate overnight. Let them sit at room temperature and finish rising before baking the next morning.

Can I use regular coffee instead of espresso?

Yes. Strongly brewed coffee will work if you don’t have espresso. Just make sure it’s concentrated enough that you can actually taste the coffee in the finished rolls.

Can I use instant espresso powder?

Absolutely. Instant espresso powder is a convenient way to add concentrated coffee flavor without adding extra liquid to the recipe. Dissolve it according to the recipe instructions before adding it.

Do tiramisu cinnamon rolls need to be refrigerated?

Yes, once they’re topped with the mascarpone frosting, they should be refrigerated because the frosting contains mascarpone. Keep them covered and enjoy within 3–4 days.

Can I freeze tiramisu cinnamon rolls?

Yes. For the best texture, I recommend freezing the baked rolls without the mascarpone frosting. Let them cool completely, wrap them tightly, and freeze. Thaw overnight in the refrigerator and warm before adding fresh frosting and cocoa powder.

Why are my cinnamon rolls dense?

Dense cinnamon rolls are usually the result of adding too much flour, not allowing the dough enough time to rise, or overworking the dough. The dough should be soft and slightly tacky, and the rolls should look noticeably puffy before baking.

How do I keep cinnamon rolls soft?

Don’t overbake them, and store them tightly covered once they’ve cooled. When reheating, use short bursts in the microwave or gently warm them in the oven so they don’t dry out.

Can I make the mascarpone frosting ahead of time?

Yes. The mascarpone frosting can be prepared ahead of time and refrigerated in an airtight container. Let it soften slightly before spreading it over the cinnamon rolls.

Want more desserts? I’ve got you covered:

• Apple Fritter Focaccia
• Pumpkin Cinnamon Rolls
• Salted Apple Cake
• Tiramisu