These cinnamon rolls truly taste like tiramisu, with everything beautiful that cinnamon rolls have to offer. Topped with a light & fluffy mascarpone whipped cream that complements the rolls so wonderfully, and finished off with a dusting of unsweetened cocoa powder and chocolate shavings ᝰ.ᐟ

Soft cinnamon rolls with a lovely amount of espresso in every layer !! in the dough, brushed on the dough, the rolls are baked in an espresso cream, and also espresso is ofc mixed into the filling ⭐️ They truly taste like tiramisu, with everything beautiful that cinnamon rolls have to offer. Topped with a light & fluffy mascarpone whipped cream that complements the rolls so wonderfully, and finished off with a dusting of unsweetened cocoa powder and chocolate shavings ᝰ.ᐟ

Few tips ᝰ.ᐟ

• don’t add too much flour. the dough should be a little tacky, that’s how you get soft, fluffy rolls
• use lukewarm water for the yeast. too hot kills it, too cold slows it down
• slice the rolls evenly so they bake at the same time and have a uniformed look
• espresso powder really makes the flavor pop, don’t skip it !! these are tiramisu cinnamon rolls after all
• make sure butter and mascarpone are room temp. it makes spreading and whipping way easier
• you can prep the rolls ahead. let them rise in the fridge overnight and bake in the morning for fresh rolls; but make sure to put them in the fridge right after cutting them, then the following day let them double in size at room temperature for about 2 hours before baking
• pour the espresso cream over just before baking. it keeps them moist and adds flavor, and adds a fun caramelized/jammy bottom to your rolls

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Tiramisu cinnamon rolls

These cinnamon rolls truly taste like tiramisu, with everything beautiful that cinnamon rolls have to offer. Topped with a light & fluffy mascarpone whipped cream that complements the rolls so wonderfully, and finished off with a dusting of unsweetened cocoa powder and chocolate shavings

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Resting time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Yeast mixture

• 180 ml lukewarm water 3/4 cup
• 2 1/2 tsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp instant espresso powder

Dough

• 65 grams granulated sugar 1/3 cup
• 1 large egg whisked
• 1 large egg yolk whisked
• 470 grams all purpose flour 3 3/4 cups
• 1 tsp kosher salt
• 60 grams unsalted butter melted

Filling

• 115 grams salted butter 8 tbsp, room temperature
• 220 grams light brown sugar 1 cup, packed
• 1 1/2 tbsp ground cinnamon
• 1 tsp instant espresso powder
• 1 tbsp cocoa powder unsweetened
• 1/8 tsp ground cloves

Espresso-cream mixture

• 120 ml heavy cream 1/2 cup
• remaining brewed espresso from your double shot
• 1 tsp vanilla extract

Mascarpone whipped cream

• 4 oz mascarpone cheese 1/2 cup, room temperature
• 2 tbsp salted butter rrom temperature
• 1 tsp vanilla extract
• 90 grams powdered sugar more if desired
• 120 ml heavy cream 1/2 cup

Other ingredients

• double shot of espresso to brush on your dough and for your espresso cream mixture
• unsweetened cocoa powder for dusting at the end
• chocolate shavings for garnish at the end

Instructions

 

Yeast mixture

• In a small bowl, whisk together the warm water, yeast, sugar, and espresso powder. Let stand for 10 minutes, until foamy on top.

Dough

• In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Add the whisked egg, yolk, melted butter, and the yeast mixture. Mix on low until the dough comes together, then increase to medium speed and knead for 10 minutes, until smooth and slightly tacky.
• You can of course knead by hand as well
• Transfer the dough to a lightly oiled or floured bowl, cover, and let rise in a warm spot until doubled in size, about 1 ½ – 2 hours

While your dough is resting, prepare your filling and your double shot of espresso

• In a small bowl, stir together the butter, brown sugar, cinnamon, espresso powder, cocoa powder, and cloves until fully combined and spreadable.
• Brew a fresh double shot of espresso

Roll out your dough

• Punch down the risen dough and roll it out on a lightly floured surface into a 30 × 40 cm (12 × 16 in) rectangle. about 1/4 of an inch thick
• dip a pastry brush into a shot of espresso and brush a thin layer over your dough. you don’t need much, just enough to coat it lightly
• Now, spread the filling evenly across the surface
• Starting from the long side, roll the dough tightly into a log. Slice into 8-10 even pieces using unflavored dental floss for very clean cuts and arrange them in a greased 9 × 13 in baking dish. Cover and let rise again for 30–45 minutes, until puffy

Time to bake

• Preheat the oven to 350°F (175°C). Pour the espresso–cream mixture evenly over the risen rolls. Bake for 25–30 minutes, or until golden brown and bubbling around the edges.
• Let cool for 10–15 minutes before topping with mascarpone whipped cream.

Whipped cream

• In a large mixing bowl, beat together the mascarpone, butter, vanilla, and powdered sugar until smooth and creamy. Slowly stream in the heavy cream and whip until soft peaks form. be careful not to over-whip

And you're done !!

• Spread generously over warm rolls, dust with unsweetened cocoa powder, and a bit of chocolate shavings if you'd like and serve immediately as they are best eaten fresh !!

Keyword cinnamon rolls, dessert, homemade, tiramisu