Soft, tender bread layered with creamy mascarpone and sweet Kahlua liquer served under a blanket of Kahlua infused cream cheese frosting. Tiramisu Cinnamon Rolls are the same classic rolls but with creamy coffee twist!
For the Dough:
- 1/2 cup + 1 tablespoon buttermilk
- 1 shot or 1/4 cup espresso
- 1/3 cup granulated sugar, divided
- 1 tablespoon dry active yeast
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/2 cup butter, softened
For the filling:
- 1/2 cup + 2 tablespoons melted unsalted butter, divided
- 1 tablespoon kahlua or coffee liquer
- 1 cup granulated sugar
- 8 ounces mascarpone, room temperature
For the frosting:
- 8 ounces mascarpone, softened
- 2 cups confectioners sugar
- 1/4 cup kahlua or coffee liquer
- Prepare the dough: Heat the buttermilk over medium-low heat to 105°F to no more than 110°F. In a medium bowl combine the buttermilk, espresso and 1 tablespoon of the granulated sugar. Sprinkle with the yeast and let sit for 5 minutes until foamy. Whisk the eggs and vanilla into the yeast mixture until smooth.
- In the bowl of a standing mixer, combine the flour, remaining sugar (1/3 cup minus 1 tablespoon), salt, and espresso powder using the paddle attachment. With the mixer on the lowest speed, slowly add the milk mixture until combined. Increase the speed to medium-high for 5 minutes. The dough will be silky, smooth and have pulled away from the sides of the bowl.
- Transfer the dough to an oiled bowl and cover with plastic wrap or a kitchen towel. Let rise for 1 to 2 hours in a warm spot or until double in size. While the dough rises, grease a 9×13 baking dish with butter and set aside. (see notes for faster rise tips)
- Once the dough has doubled in size, tip the dough out onto a well floured surface. Roll out into an 18″ x 12″ large rectangle.
- For the filling: in a small bowl, combine the melted butter and coffee liquer and brush all over the dough. Sprinkle the granulated sugar over the dough, leaving a 1/2″ to 1″ border. Top with dollops of mascarpone cheese all over the dough.
- Tightly roll the dough from one long end to the other. Using a string or a sharp serrated knife, cut the dough log into 1″ rounds. Brush with 2 tablespoons melted butter, cover with a kitchen towel and let rise for 30 to 45 minutes in a warm place.
- Preheat the oven to 350°F. Bake the buns for 45 to 50 minutes – cover the buns with aluminum foil for the last 15 minutes of baking if they’ve started to brown by the 30 minute mark.
- Make the frosting: In a medium bowl, whisk together the softened mascarpone and powdered sugar. Add the Kahlua or coffee liquer and slowly increase the speed until the liquid is combined and a smooth frosting is formed.
- Pour the frosting over the freshly baked buns and serve immediately. If serving at a later time, reheat the buns in the baking dish then pour the frosting over just before serving.
- To speed up the rise process, preheat the oven to 200°F. Once preheated, turn the oven off. Place the covered bowl of dough inside and leave the oven cracked. The dough should be double in size in 45 minutes to 1 hour.
- To speed up the second rise of the rolls once cut in placed in the baking dish, store the baking dish on top of the stove while the oven preheats (if your oven is located under your stove top.) Rotate about 15 to 20 minutes in so one part of the pan isn’t hotter than another.
- Leftover buttermilk is great in other baked goods, pancakes, or use as a marinade for chicken!
- Category: dessert
- Method: bake
- Cuisine: american
Keywords: tiramisu dessert recipe, sweet breakfast recipes, brunch rolls, sweet brunch recipes