Recipe

Tiramisu Cinnamon Rolls

Servings: 12
Prep Time: 30 minutes, plus 2-2.5 hours rising time
Cook Time: 25-30 minutes

Ingredients:

For the Dough:
● 11⁄2 cups whole milk, warmed to around 110oF
● 6 tablespoons unsalted butter, melted
● 1 egg, room temperature
● 21⁄4 teaspoons instant yeast
● 4 cups all-purpose flour
● 1⁄3 cup sugar
● 1 teaspoon salt

For the Filling:
● 1/2 cup unsalted butter, very soft
● 1 1/2 cup light brown sugar, packed
● 2 tablespoons instant coffee
● 2 tablespoon cocoa powder
For Baking:
● 1⁄4 cup melted butter
For the Mascarpone Icing:
● 3 ounces mascarpone cheese, softened
● 1⁄2 cup powdered sugar

● 3–4 tablespoons whole milk
● 11⁄2 teaspoons vanilla extract
● Cocoa Powder, for dusting

Instructions:

1. Make the Dough:
In the bowl of your stand mixer fitted with the dough hook, mix together the
milk, butter, egg, and yeast. Add in the flour, sugar, and salt, and let it mix for
10–11 minutes, until you have a soft, tacky dough that forms a single ball, with
just the bottom sticking slightly to the bowl. If it feels too sticky, add more flour,
a tablespoon at a time, until the dough is just tacky. Transfer the dough to a
large bowl that’s been lightly buttered, cover tightly with plastic wrap, and set
it in a warm spot to rise until it’s doubled in size—about an hour.

2. Make the Filling:
Stir the light brown sugar, instant coffee, and cocoa powder together in a
small bowl. Set aside until you’re ready to use it.
On a lightly floured surface, roll out the dough into an 18-by-12-inch rectangle,
about 1⁄4-inch thick. Spread the soft butter evenly across, leaving just a 1⁄4-inch
border at the top edge. Sprinkle half of the brown sugar mixture all over the
butter layer. Roll the dough from the long side away from you, and pinch the
seam to seal. Use a sharp knife or unflavored dental floss to slice the log into 12
rolls, each about 11⁄2 inches thick.

3. Bake:
Grease a 9-by-13-inch baking dish and drizzle the melted butter all over the
bottom of the pan. Evenly spread the other half of the brown sugar mixture
over the bottom of the pan. Place the rolls inside, swirl-side up. Cover with
plastic wrap and let them rise in a warm spot for another 30–60 minutes, or until they’ve doubled in size. Bake at 350°F for 25–30 minutes or until golden
brown.

4. De-Pan the Rolls:
Let the rolls cool for about 10 minutes, then place a baking sheet or a large
plate over the top of the pan and carefully flip over to get the rolls out of the
pan. It’s much easier to get the rolls out while they’re still warm, before the
coffee caramel mixture sets.

5. Make the Icing and Frost the Rolls:
In the stand mixer, beat the mascarpone and powdered sugar until smooth
and without lumps. Add the milk and vanilla extract to the mixing bowl and
beat on low speed until smooth and pourable. Spoon the icing over the cooled
tiramisu cinnamon rolls, dust with cocoa powder, and enjoy!