tiramisu cinnamon rolls

Serves 8
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Directions

  1. 1Add warm milk to a large bowl.
  2. 2Add warm milk to a large bowl.
  3. 3Add warm milk to a large bowl.
  4. 4Add instant yeast to the bowl.
  5. 5Add instant yeast to the bowl.
  6. 6Add instant yeast to the bowl.
  7. 7Add melted unsalted butter to the bowl.
  8. 8Add melted unsalted butter to the bowl.
  9. 9Add melted unsalted butter to the bowl.
  10. 10Add one egg and one egg yolk to the bowl.
  11. 11Add one egg and one egg yolk to the bowl.
  12. 12Add one egg and one egg yolk to the bowl.
  13. 13Add sugar, salt, and instant espresso to the bowl.
  14. 14Add sugar, salt, and instant espresso to the bowl.
  15. 15Add sugar, salt, and instant espresso to the bowl.
  16. 16Whisk the ingredients until well combined.
  17. 17Whisk the ingredients until well combined.
  18. 18Whisk the ingredients until well combined.
  19. 19Add bread flour to the mixture.
  20. 20Add bread flour to the mixture.
  21. 21Add bread flour to the mixture.
  22. 22Knead the dough for 8-10 minutes.
  23. 23Knead the dough for 8-10 minutes.
  24. 24Knead the dough for 8-10 minutes.
  25. 25Let the dough rise for an hour or until doubled in size.
  26. 26Let the dough rise for an hour or until doubled in size.
  27. 27Let the dough rise for an hour or until doubled in size.
  28. 28Prepare the bottom layer by mixing softened unsalted butter, brown sugar, white sugar, heavy cream, vanilla, and salt in a bowl.
  29. 29Prepare the bottom layer by mixing softened unsalted butter, brown sugar, white sugar, heavy cream, vanilla, and salt in a bowl.
  30. 30Prepare the bottom layer by mixing softened unsalted butter, brown sugar, white sugar, heavy cream, vanilla, and salt in a bowl.
  31. 31Spread the bottom layer mixture evenly onto the bottom of a baking tray.
  32. 32Spread the bottom layer mixture evenly onto the bottom of a baking tray.
  33. 33Spread the bottom layer mixture evenly onto the bottom of a baking tray.
  34. 34Prepare the coffee filling by creaming together softened unsalted butter and brown sugar.
  35. 35Prepare the coffee filling by creaming together softened unsalted butter and brown sugar.
  36. 36Prepare the coffee filling by creaming together softened unsalted butter and brown sugar.
  37. 37Add dark cocoa powder, instant espresso, cinnamon, and salt to the coffee filling mixture and mix well.
  38. 38Add dark cocoa powder, instant espresso, cinnamon, and salt to the coffee filling mixture and mix well.
  39. 39Add dark cocoa powder, instant espresso, cinnamon, and salt to the coffee filling mixture and mix well.
  40. 40Punch down the risen dough.
  41. 41Punch down the risen dough.
  42. 42Punch down the risen dough.
  43. 43Roll out the dough into a large rectangular shape.
  44. 44Roll out the dough into a large rectangular shape.
  45. 45Roll out the dough into a large rectangular shape.
  46. 46Spread the coffee filling evenly over the rolled-out dough.
  47. 47Spread the coffee filling evenly over the rolled-out dough.
  48. 48Spread the coffee filling evenly over the rolled-out dough.
  49. 49Roll up the dough tightly into a log.
  50. 50Roll up the dough tightly into a log.
  51. 51Roll up the dough tightly into a log.
  52. 52Cut the rolled dough into 8 equal pieces.
  53. 53Cut the rolled dough into 8 equal pieces.
  54. 54Cut the rolled dough into 8 equal pieces.
  55. 55Place the cut cinnamon rolls into the prepared baking tray with the bottom layer.
  56. 56Place the cut cinnamon rolls into the prepared baking tray with the bottom layer.
  57. 57Place the cut cinnamon rolls into the prepared baking tray with the bottom layer.
  58. 58Let the rolls rise for another hour.
  59. 59Let the rolls rise for another hour.
  60. 60Let the rolls rise for another hour.
  61. 61Bake the cinnamon rolls at 350°F (175°C) for 25-30 minutes, checking at the 23-minute mark.
  62. 62Bake the cinnamon rolls at 350°F (175°C) for 25-30 minutes, checking at the 23-minute mark.
  63. 63Bake the cinnamon rolls at 350°F (175°C) for 25-30 minutes, checking at the 23-minute mark.
  64. 64Prepare the mascarpone cream icing by creaming together mascarpone and heavy cream.
  65. 65Prepare the mascarpone cream icing by creaming together mascarpone and heavy cream.
  66. 66Prepare the mascarpone cream icing by creaming together mascarpone and heavy cream.
  67. 67Add sugar and vanilla to the mascarpone mixture and mix until combined.
  68. 68Add sugar and vanilla to the mascarpone mixture and mix until combined.
  69. 69Add sugar and vanilla to the mascarpone mixture and mix until combined.
  70. 70Pipe or spread the mascarpone cream icing on top of the mostly cooled cinnamon rolls.
  71. 71Pipe or spread the mascarpone cream icing on top of the mostly cooled cinnamon rolls.
  72. 72Pipe or spread the mascarpone cream icing on top of the mostly cooled cinnamon rolls.
  73. 73Dust with cocoa powder before serving.
  74. 74Dust with cocoa powder before serving.
  75. 75Dust with cocoa powder before serving.

Ingredients

  • 0.75 cup warm milk
  • 0.75 cup warm milk
  • 0.75 cup warm milk
  • 1 pack instant yeast
  • 1 pack instant yeast
  • 1 pack instant yeast
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 3 cups bread flour
  • 3 cups bread flour
  • 3 cups bread flour
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.5 cup softened unsalted butter
  • 0.5 cup softened unsalted butter
  • 0.5 cup softened unsalted butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.25 cup white sugar
  • 0.25 cup white sugar
  • 0.25 cup white sugar
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 cup softened unsalted butter
  • 0.25 cup softened unsalted butter
  • 0.25 cup softened unsalted butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 tbsp dark cocoa powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp instant espresso
  • 1 tbsp instant espresso
  • 1 tbsp instant espresso
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.75 cup mascarpone
  • 0.75 cup mascarpone
  • 0.75 cup mascarpone
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • cocoa powder
  • cocoa powder
  • cocoa powder

Equipment

large bowlwhiskbaking trayspatularolling pinstand mixer with paddle attachment or hand mixerpiping bagsieve

Tips

  • If using active dry yeast, activate it in warm milk and sugar first before adding other ingredients.
  • The bottom layer of butter, brown sugar, white sugar, heavy cream, vanilla, and salt makes the rolls extra gooey, but can be skipped.
  • Any type of cocoa powder can be used for the coffee filling.
  • Make sure the cinnamon rolls are mostly cooled before spreading the icing to prevent melting.