Tiramisu Cinnamon Rolls

Name: Tiramisu Cinnamon Rolls
Prep time: 150 min
Cook time: 30 min
Ingredients: 5 cups King Arthur AP flour (spooned and leveled); 1 1/4 cups warmed milk; 1/3 cup salted butter, melted (or very soft); 1/2 cup granulated sugar; 2 1/4 tsp active dry yeast; 1 tsp vanilla extract; 1 large egg; Pinch kosher salt; 1 cup brown sugar; 1/2 cup salted butter, very soft; 2 tbs cocoa powder (plus more for dusting); 2 tsp instant espresso powder; 1 tsp cornstarch; 1 cup heavy cream (plus more for pouring before baking); 1/2 cup powdered sugar; 8 oz mascarpone; 1 tsp vanilla extract; Pinch kosher salt

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You read that right! This is my classic cinnamon roll recipe, but with a tiramisu twist. They’re gooey, fluffy, and have just the right hint of cocoa powder and espresso. Topped with a creamy mascarpone frosting, it’ll become your new favorite dessert (or breakfast, or snack! IDGAF).

Want more desserts? I’ve got you covered:

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

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.

Tiramisu Cinnamon Rolls

This is my classic cinnamon roll recipe, but with a tiramisu twist. They're gooey, fluffy, and have just the right hint of cocoa powder and espresso. Topped with a creamy mascarpone frosting, it'll become your new favorite dessert.

Course Dessert

Keyword cinnamon rolls, tiramisu, tiramisu cinnamon rolls

Prep Time 2 30

Cook Time 30

Servings 12 rolls

Equipment

1 9×13 baking dish I use the USA pan

Ingredients

For the dough

5 cups King Arthur AP flour spooned and leveled
1 ¼ cups warmed milk
⅓ cup salted butter, melted (or very soft)
½ cup granulated sugar
2 ¼ teaspoon active dry yeast
1 teaspoon vanilla extract
1 large egg
Pinch kosher salt

For the filling

1 cup brown sugar
½ cup salted butter, very soft
2 tbs cocoa powder plus more for dusting
2 teaspoon instant espresso powder
1 teaspoon cornstarch

For the mascarpone frosting

1 cup heavy cream plus more for pouring before baking
½ cup powdered sugar
8 oz mascarpone
1 teaspoon vanilla extract
Pinch kosher salt

Instructions

Add just about a teaspoon or two from the ½ cup of granulated sugar to the warm milk along with the yeast. Set aside to bloom (aka get foamy) for about 5 minutes. In the meantime, combine the flour, rest of the sugar, and salt in the bowl of a standing mixer fitted with the dough hook. Once the milk mixture is ready, add it directly in to the flour mixture along with the melted butter, vanilla extract, and large egg.
Start the mixer on low, then increase it gradually to medium-high. Let mix about 5 minutes or until the dough has come together. Once there, cover with plastic wrap and a kitchen towel and leave it in a warm place to rise for about 1.5-2 hours, or until doubled in size.
In the meantime, make the filling by combining the softened butter with the brown sugar, cocoa powder, instant espresso powder, and cornstarch. Set aside.
Line a 9×13 baking dish with parchment paper. Once the dough is ready, lightly flour a clean work surface and add the dough. Roll it out into a rectangle that's about ¼ inch thick, and measures about 2 inches move on each side of the baking dish. Use a pizza cutter to trim off the excess so you have a nice shape.
Add the filling and spread it out evenly, making sure to get to the short ends. Then use your pizza cutter to mark 12 rolls, and cut the dough into strips. Roll each strip into a roll and add it to your baking dish. Covered with plastic wrap and let rest on the counter for about 30-45 minutes or until they're expanded slightly and are just touching. (In the meantime make sure you have the oven preheated to 350 degrees Fahrenheit).
Once ready, pour about ¼ cup of heavy cream over the rolls, and then bake in the oven for 30 minutes or until lightly golden.
In the meantime, make the mascarpone frosting by combining the heavy cream, powdered sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk until stiff peaks form, then add the mascarpone and whisk for just a couple of minutes. Set aside.
Once the rolls are one, add the frosting while still warm. Then dust with the powdered sugar. Let rest about 10 minutes before cutting them out. Serve with more frosting if preferred!