Tiramisu Cinnamon Rolls with Espresso Mascarpone Icing
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Inspired by the classic Italian dessert, these tiramisu cinnamon rolls have the beloved espresso and sweet mascarpone flavors, but in a fluffy pastry.
With freshly ground coffee beans in the filling and topped with creamy espresso mascarpone icing, these tiramisu cinnamon rolls are a must-bake, creative cinnamon roll filling idea for the wintertime.
An Italian-inspired feast
Who says you need to stop with dessert? Enjoy these Italian-inspired main courses to serve with your tiramisu cinnamon rolls.
If you’re looking for even more cinnamon roll fillings, try our Eggnog Cinnamon Rolls with Eggnog Icing or Hot Chocolate Cinnamon Rolls with Marshmallow Icing.
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Tiramisu Cinnamon Rolls with Espresso Mascarpone Icing
Start to finish: Active: 1 hour | Inactive: 2 hours
Makes: 12 rolls
Ingredients
For the dough:
1½ cups whole milk, warmed to 110 F
6 tablespoons unsalted butter, melted
1 egg, room temperature
2¼ teaspoons instant yeast
4 cups all-purpose flour
⅓ cup sugar
1 teaspoon salt
For the filling:
¼ cup unsalted butter softened ⅔ cup light brown sugar, packed
1 tablespoon + 2 teaspoons coffee grounds
½ cup heavy cream, warm
1½ teaspoons instant coffee
For the icing:
3 ounces mascarpone cheese, softened
½ cup powdered sugar
3–4 tablespoons whole milk
1½ teaspoons instant coffee
1½ teaspoons vanilla extra
Method
For the dough:
In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, butter, egg and yeast. Add flour, sugar and salt. Mix 10–11 minutes until the dough is soft, tacky and forms a single ball with just the bottom of the ball sticking to the bottom of the bowl. If it’s too sticky, add flour 1 tablespoon at a time until the dough feels tacky. Place the ball of dough in a large, lightly buttered bowl. Cover it tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.
For the filling:
In a small bowl, combine butter, light brown sugar and coffee grounds. Set aside until ready to use.
On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼-inch thick). Spread the filling all the way to the edges, leaving a ¼-inch margin at the top edge of the dough. Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a sharp knife or unflavored dental floss to cut the log into 12, 1½-inch rolls.
Line a 9-by-13-inch baking dish with parchment paper and place the rolls swirl-side up inside the dish. Cover with plastic wrap. Allow to rise in a warm spot for 30–60 minutes, or until doubled in size. Before baking, warm heavy cream and mix in instant coffee until the coffee dissolves. Pour over the cinnamon rolls. Bake at 350 F for 25–30 minutes, or until golden brown. Remove from oven and let cool completely.
For the icing:
In the bowl of a stand mixer, beat mascarpone cheese and powdered sugar until smooth and lump-free. Gently warm the milk and stir in the instant coffee until the granules dissolve. Pour milk and coffee granule mixture into the mixing bowl with the vanilla extract and beat on low speed until smooth and pourable. When the tiramisu cinnamon rolls are cool, spoon the icing over the tops and enjoy.