Tiramisu Cinnamon Rolls (with Espresso Mascarpone Frosting)

AndreeaB

These tiramisu cinnamon rolls combine all the best parts of classic cinnamon rolls with the creamy, coffee-kissed flavor of tiramisu. Perfect for brunch, holidays, or whenever you need a little luxury with your morning coffee.

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Why You’ll Love This Recipe

• Italian meets American = the perfect marriage between Italy’s favorite dessert (tiramisu) and America’s favorite dessert/breakfast or brunch (cinnamon rolls)
• Mascarpone frosting gives that signature tiramisu creaminess.
• Soft, fluffy texture with a delicious espresso kick.
• Make-ahead friendly for brunches, weekend breakfast, or holidays.
• A coffee lover’s dream something sweet and creamy oozing with coffee flavor.

My family has a serious cinnamon roll obsession. I make my brown butter apple cider cinnamon rolls every fall for my kids, but I wanted to create something a little more indulgent — something for the adults.

As a coffee lover who absolutely adores coffee flavour, dessert infused with it is the ultimate indulgence.  And you guessed it, tiramisu is the best way to achieve that – Italians knew what they were doing. I even make tiramisu cookies using my sourdough discard, which is a favourite among sourdough bakers.

So here we are: Tiramisu Cinnamon Rolls. Imagine fluffy espresso-swirled dough topped with a silky mascarpone frosting that tastes just like tiramisu. They’re cozy, decadent, and honestly kind of addictive.

Ingredients

For the dough:

• whole milk
• instant yeast or active dry yeast
• granulated sugar
• all-purpose flour
• salt
• eggs
• unsalted butter

For the filling:

• brown sugar
• instant espresso powder
• cinnamon
• butter

For brushing after baking:

• strong brewed espresso or coffee
• sugar (optional)

For the frosting:

• mascarpone cheese
• cream cheese
• powdered sugar
• espresso (or coffee liqueur)
• almond extract
• vanilla extract
• Cocoa powder for dusting

Instructions

1. Activate yeast (I used instant yeast, so I skipped this part)
   Combine warm milk, yeast, and 1 tbsp sugar. Let sit until foamy.
2. Make dough:
   In a bowl, mix flour, remaining sugar, and salt. Add egg, yolk, softened butter, and yeast mixture. Knead until soft and smooth (about 8 to 10 minutes).
3. First rise:
   Cover and let rise 1 to 2 hours (depending on the temperature in your kitchen), until doubled.
4. Make filling:
   Mix brown sugar, espresso powder, and cinnamon.
5. Shape rolls:
   Roll dough into a 12×16-inch rectangle. Spread softened butter (I used a cake spatula for this), sprinkle filling evenly, slice 6 equal strips with a pizza cutter (or sharp knife). Roll each slice individually (this is my preferred method).
6. Second rise:
   Arrange in a greased 9-inch pan. Cover and rise 30–45 minutes.
7. Bake:
   Bake at 350°F for 22–25 minutes, until golden brown.
8. Espresso soak:
   Brush warm rolls with espresso-sugar mixture for that tiramisu espresso layer.
9. Make frosting:
   Beat mascarpone, cream cheese, powdered sugar, espresso, almond extract and vanilla until smooth and fluffy.
10. Frost & finish:
    Spread frosting over slightly warm rolls. Dust with cocoa powder just before serving.

Pro Tips

• Don’t be tempted to add more flour when kneading the dough. This dough is meant to be soft and sticky at first. Give the dough time to rest after mixing and before attempting to knead. Use a bit of oil on your hands to make things easier.
• Chill the frosting slightly before spreading to thicken the frosting.
• Add chocolate shavings or a light dusting of instant espresso powder on top for extra flavor.

Storage & Reheating

• Room Temp: Store in an airtight container for 1–2 days. Warm 15–20 sec in microwave before serving.
• Fridge: Keep airtight for up to 5 days.
• Freezer (Unbaked): Freeze assembled rolls up to 2 months. Thaw overnight in fridge, proof at room temp, then bake.
• Freezer (Baked): Wrap cooled rolls individually and freeze. Reheat at 150°C / 300°F for 10–15 minutes, or microwave briefly.
• Glaze Tip: If freezing, glaze after reheating for the best texture.

Overnight Make-Ahead Option

1. Prepare the rolls through assembling in the pan (no second rise required).
2. Cover tightly and refrigerate overnight (8–12 hours).
3. In the morning, let sit at room temp for 45–60 minutes until puffy.
4. Bake as directed.