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
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 !!