Tiramisu Cinnamon Rolls

Dessert

Dec 19

Coffee and a pastry? Let’s put the coffee in the pastry! Let’s talk enriched dough, proofing, and our favorite holiday bakes.

Servings: 12

Prep time: 30 minutes, plus 2–2.5 hours rising time

Cook time: 25–30 minutes

Total time: ~3–3.5 hours

For the Dough:
- 1½ cups whole milk, warmed to ~110°F
- 6 tbsp unsalted butter, melted
- 1 egg, room temperature
- 2¼ tsp instant yeast
- 4 cups all-purpose flour
- ⅓ cup sugar
- 1 tsp salt
For the Filling:
- ½ cup unsalted butter, very soft
- 1½ cup light brown sugar, packed
- 2 tbsp instant coffee
- 2 tbsp cocoa powder
For Baking:
- ¼ cup melted butter
For the Mascarpone Icing:
- 3 oz mascarpone cheese, softened
- ½ cup powdered sugar
- 3–4 tbsp whole milk
- 1½ tsp vanilla extract
- Cocoa powder, for dusting

Make the Dough: In a stand mixer with dough hook, mix milk, butter, egg, and yeast. Add flour, sugar, and salt. Mix 10–11 minutes until tacky and soft. Adjust with flour as needed. Transfer to a buttered bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Make the Filling: Stir brown sugar, instant coffee, and cocoa together. Roll dough to an 18×12-inch rectangle. Spread butter over the surface, leaving a ¼-inch top border. Sprinkle half the sugar mixture over the butter. Roll tightly, seam-side down. Cut into 12 rolls, about 1½ inches thick.
Bake: Grease a 9×13-inch dish and drizzle with melted butter. Sprinkle remaining sugar mixture in the pan. Arrange rolls swirl-side up. Cover and let rise 30–60 minutes until doubled. Bake at 350°F for 25–30 minutes or until golden brown.
De-Pan the Rolls: Cool 10 minutes, then invert onto a baking sheet to release the rolls while warm and caramel is soft.
Make the Icing and Frost: Beat mascarpone and powdered sugar until smooth. Add milk and vanilla, beat until pourable. Spoon icing over cooled rolls, dust with cocoa powder, and enjoy.