Tiramisu Cinnamon Rolls (with Espresso Mascarpone Frosting)
These tiramisu cinnamon rolls are soft, coffee-infused, and topped with creamy mascarpone frosting — a dreamy brunch mash-up of cinnamon rolls and classic tiramisu.
Equipment
- 9' baking dish
- mixing bowl
- pizza cutter
Ingredients
For the dough
- ¾ cup warm milk (100–110°F)
- 2 ¼ tsp instant yeast or active dry yeast (1 packet)
- ¼ cup sugar
- 3 cups all-purpose flour
- 1 egg + 1 egg yolk, room temperature
- 4 tbsp unsalted butter, softened
- a pinch of salt
For the filling
- ½ cup brown sugar
- 1 tbsp instant espresso powder
- 2 tsp ground cinnamon
- 4 tbsp butter, softened
For brushing after baking
- ½ cup strong brewed espresso or coffee
- 1 tbsp sugar
For the frosting
- 4 oz mascarpone cheese, softened
- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp espresso (or coffee liqueur)
- 1 tsp almond extract
- 1 tsp vanilla extract
- cacao powder for dusting
Instructions
Activate yeast (I used instant yeast, so I skipped this part)
- Combine warm milk, yeast, and 1 tbsp sugar. Let sit until foamy.¾ cup warm milk (100–110°F), 2 ¼ tsp instant yeast or active dry yeast (1 packet)
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).¼ cup sugar, 3 cups all-purpose flour, 1 egg + 1 egg yolk, room temperature, a pinch of salt, 4 tbsp unsalted butter, softened
First rise:
- Cover and let rise 1 to 2 hours (depending on the temperature in your kitchen), until doubled.
Make filling:
- Mix brown sugar, espresso powder, and cinnamon.½ cup brown sugar, 1 tbsp instant espresso powder, 2 tsp ground cinnamon
Shape rolls:
- Roll dough into a 12x16-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).4 tbsp butter, softened
Second rise:
- Arrange in a greased 9-inch pan. Cover and rise 30–45 minutes.
Bake:
- Bake at 350°F for 22–25 minutes, until golden brown.
Espresso soak:
- Brush warm rolls with espresso-sugar mixture for that tiramisu espresso layer.½ cup strong brewed espresso or coffee, 1 tbsp sugar
Make frosting:
- Beat mascarpone, cream cheese, powdered sugar, espresso, almond extract and vanilla until smooth and fluffy.4 oz mascarpone cheese, softened, 2 oz cream cheese, softened, 1 cup powdered sugar, 2 tbsp espresso (or coffee liqueur), 1 tsp almond extract, 1 tsp vanilla extract
Frost & finish:
- Spread frosting over slightly warm rolls. Dust with cocoa powder just before serving.cacao powder for dusting
Notes
Pro Tips
- If your dough is too sticky to handle, don’t be tempted to add more flour. Leave the dough to rest for 5-10 minutes and attempt to knead again. If you still find it too sticky to handle, cover and let it sit for another 10 minutes. Use slightly oiled hand to handle.
- If you like a lot of frosting on the rolls, you can double the frosting recipe. After all, you can never have too much frosting.
Overnight Make-Ahead Option
- Prepare the rolls through step 5 (assemble in pan).
- Cover tightly and refrigerate overnight (8–12 hours).
- In the morning, let sit at room temp for 45–60 minutes until puffy.
- Bake as directed.
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.