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.
Servings: 12 rolls
Equipment
- 1 9x13 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 9x13 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!