Tiramisu Cinnamon Rolls
Tiramisu Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 cup warm milk, (105-115°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Tiramisu Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
For the Mascarpone Glaze
- 4 ounces mascarpone cheese, softened
- 2 ounces cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
- 1/2 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the melted butter and egg to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
⏱️ 5 min
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer for 3-5 minutes.
⏱️ 7 min
- 5
Lightly grease a large bowl with cooking spray or butter. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the tiramisu filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, instant espresso powder, ground cinnamon, and unsweetened cocoa powder. Mix until well combined and creamy.
⏱️ 10 min
- 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 8
Evenly spread the tiramisu filling over the entire surface of the dough, leaving a small border (about 1/2 inch) along one of the long edges.
⏱️ 3 min
- 9
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min
- 10
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, about 1 1/2 inches thick.
⏱️ 2 min
- 11
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each.
⏱️ 2 min
- 12
Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30 minutes, or until visibly puffy.
⏱️ 30 min
- 13
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 14
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 15
While the rolls are baking, prepare the mascarpone glaze. In a medium bowl, combine the softened mascarpone cheese and cream cheese. Beat with an electric mixer until smooth.
⏱️ 3 min
- 16
Gradually add the confectioners' sugar, mixing until smooth. Stir in the vanilla extract and the dissolved espresso powder. Add milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
⏱️ 5 min
- 17
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the mascarpone glaze over the warm rolls.
⏱️ 10 min
- 18
Serve warm and enjoy your Tiramisu Cinnamon Rolls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Cinnamon Rolls
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 cup warm milk, (105-115°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Tiramisu Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
For the Mascarpone Glaze
- 4 ounces mascarpone cheese, softened
- 2 ounces cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
- 1/2 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the melted butter and egg to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
⏱️ 5 min - 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer for 3-5 minutes.
⏱️ 7 min - 5
Lightly grease a large bowl with cooking spray or butter. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the tiramisu filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, instant espresso powder, ground cinnamon, and unsweetened cocoa powder. Mix until well combined and creamy.
⏱️ 10 min - 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 8
Evenly spread the tiramisu filling over the entire surface of the dough, leaving a small border (about 1/2 inch) along one of the long edges.
⏱️ 3 min - 9
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min - 10
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, about 1 1/2 inches thick.
⏱️ 2 min - 11
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each.
⏱️ 2 min - 12
Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30 minutes, or until visibly puffy.
⏱️ 30 min - 13
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 14
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 15
While the rolls are baking, prepare the mascarpone glaze. In a medium bowl, combine the softened mascarpone cheese and cream cheese. Beat with an electric mixer until smooth.
⏱️ 3 min - 16
Gradually add the confectioners' sugar, mixing until smooth. Stir in the vanilla extract and the dissolved espresso powder. Add milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
⏱️ 5 min - 17
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the mascarpone glaze over the warm rolls.
⏱️ 10 min - 18
Serve warm and enjoy your Tiramisu Cinnamon Rolls!
⏱️ 1 min