Tiramisu Cinnamon Rolls (Espresso Mascarpone Frosting)

Warm cinnamon rolls soaked in rich espresso, blanketed with thick mascarpone frosting and dusted with dark cocoa: that’s what makes these tiramisu cinnamon rolls so good. The soft dough is swirled with cinnamon, cocoa and coffee, then finished like a classic Italian dessert. They’re a showstopper for weekend brunch, fall baking and holiday mornings.

why make this recipe

You get two favorites in one pan: the cozy swirl of a cinnamon roll and the coffee and cream flavor of tiramisu.

• Bakery-style flavor: espresso, cocoa and cinnamon in every bite.
• Extra soft: an espresso-cream pour keeps the rolls moist and gooey.
• Thick, creamy frosting: a whipped mascarpone topping that tastes like tiramisu.
• Great for gatherings: perfect for brunch, Thanksgiving morning and Christmas breakfast.

how to make tiramisu cinnamon rolls

Ingredients

For the dough

• 1 cup whole milk, warmed to 100–110°F
• 2¼ teaspoons (1 packet) active dry or instant yeast
• ⅓ cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3½ cups all-purpose flour, plus more for dusting
• ¾ teaspoon salt

For the espresso filling

• ½ cup (1 stick) unsalted butter, very soft
• ¾ cup packed light brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon ground cinnamon
• 2 teaspoons instant espresso powder

For the espresso cream pour

• ½ cup heavy cream
• 1 teaspoon instant espresso powder

For the mascarpone frosting

• 8 ounces mascarpone cheese, cold
• ½ cup cold heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder, for dusting

Directions

1. Activate the yeast: Stir the warm milk, yeast and a pinch of the sugar in a large bowl. Let it sit for 5 to 10 minutes until foamy.
2. Mix the dough: Whisk in the remaining sugar, melted butter, egg and vanilla. Add the flour and salt and stir until a shaggy dough forms.
3. Knead: Knead by hand or with a dough hook for 8 to 10 minutes, until smooth and slightly tacky.
4. First rise: Place the dough in a greased bowl, cover and let it rise in a warm spot for about 1 hour, until doubled.
5. Make the filling: Mix the soft butter, brown sugar, cocoa, cinnamon and espresso powder into a smooth paste.
6. Roll out: Roll the dough into a 12×18-inch rectangle on a floured surface and spread the filling evenly to the edges.
7. Shape the rolls: Roll up tightly from the long side and pinch the seam. Cut into 12 even rolls with a sharp knife or unflavored dental floss.
8. Second rise: Place the rolls in a greased 9×13-inch pan, cover and let rise for 30 to 45 minutes, until puffy.
9. Add the espresso cream: Heat the oven to 350°F. Warm the heavy cream and stir in 1 teaspoon espresso powder until dissolved. Pour it evenly over the risen rolls.
10. Bake: Bake for 25 to 30 minutes, until golden brown and bubbling at the edges.
11. Whip the frosting: While the rolls cool slightly, whip the mascarpone, cold cream, powdered sugar and vanilla until thick and spreadable. Don’t overwhip.
12. Frost and finish: Spread the frosting over warm (not hot) rolls and dust generously with cocoa. Serve right away.

how to serve tiramisu cinnamon rolls

Serve them warm with a cup of coffee, cappuccino or a glass of cold milk. Place each roll on a small plate with a fork, since the frosting is thick and creamy. For a brunch table, add fresh berries and a bowl of whipped cream.

how to store tiramisu cinnamon rolls

Because of the mascarpone frosting, keep leftovers covered in the fridge for up to 3 days. Warm each roll in the microwave for 15 to 20 seconds before eating. To freeze, wrap the unfrosted rolls tightly for up to 1 month, then thaw, warm and frost fresh.

tips to make tiramisu cinnamon rolls

• Use milk that is warm, not hot, so you don’t kill the yeast.
• Cut the rolls with unflavored dental floss for clean, round swirls.
• Keep the mascarpone and cream cold so the frosting whips up thick.
• Let the rolls cool for 10 minutes before frosting so the frosting doesn’t melt away.
• Dissolve the espresso powder fully before pouring it over the rolls.

variation

• Shortcut version: use 2 cans of refrigerated cinnamon rolls, pour the espresso cream over them, bake as directed on the package and top with the mascarpone frosting.
• Cream cheese swap: if you can’t find mascarpone, use 8 ounces of softened cream cheese beaten with the cream and sugar.
• Boozy: add 1 tablespoon of rum or Marsala to the frosting.
• Make-ahead: cover the shaped rolls and refrigerate overnight, then let them come to room temperature and rise before baking.
• Extra chocolate: sprinkle mini chocolate chips or chocolate shavings over the frosting.

FAQs

What are tiramisu cinnamon rolls?
They’re cinnamon rolls flavored like tiramisu, with coffee and cocoa in the filling and a mascarpone frosting dusted with cocoa.

Can I use instant coffee instead of espresso powder?
Yes. Instant coffee granules work in the same amounts, though espresso powder gives a deeper flavor.

Can I make tiramisu cinnamon rolls without mascarpone?
Yes. Beat softened cream cheese with heavy cream and powdered sugar for a similar creamy topping.

Can I make them ahead of time?
Yes. Shape the rolls the night before, refrigerate them, and bake them in the morning after they come to room temperature and puff.

Do tiramisu cinnamon rolls have alcohol?
Not in this recipe. A spoonful of rum or Marsala is optional in the frosting.

How do I store the frosted rolls?
Keep them covered in the fridge for up to 3 days and warm each roll briefly before serving.

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Ellie

Tiramisu Cinnamon Rolls

Soft cinnamon rolls swirled with cocoa and espresso, soaked in espresso cream, and topped with thick mascarpone frosting and a dusting of cocoa. A bakery-style brunch treat.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 cup whole milk warmed to 100–110°F
• 2¼ teaspoons active dry or instant yeast
• ⅓ cup granulated sugar
• 4 tablespoons unsalted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3½ cups all-purpose flour plus more for dusting
• ¾ teaspoon salt
• Filling: ½ cup unsalted butter very soft
• Filling: ¾ cup packed light brown sugar
• Filling: 2 tablespoons unsweetened cocoa powder
• Filling: 1 tablespoon ground cinnamon
• Filling: 2 teaspoons instant espresso powder
• Pour: ½ cup heavy cream
• Pour: 1 teaspoon instant espresso powder
• Frosting: 8 ounces mascarpone cheese cold
• Frosting: ½ cup cold heavy cream
• Frosting: ½ cup powdered sugar
• Frosting: 1 teaspoon vanilla extract
• Unsweetened cocoa powder for dusting

Equipment

• 9×13-inch Baking Pan
• Large mixing bowl or stand mixer with dough hook
• Rolling Pin
• Sharp knife or unflavored dental floss
• Electric mixer or whisk (for frosting)
• Fine-mesh sieve (for dusting cocoa)

Method

 

1. Stir the warm milk, yeast and a pinch of sugar and let it foam for 5 to 10 minutes.
2. Whisk in the remaining sugar, melted butter, egg and vanilla. Add the flour and salt and stir into a shaggy dough.
3. Knead 8 to 10 minutes until smooth and slightly tacky.
4. Cover and let rise in a warm spot about 1 hour, until doubled.
5. Mix the filling ingredients into a smooth paste.
6. Roll the dough into a 12×18-inch rectangle and spread with the filling.
7. Roll up tightly from the long side, pinch the seam and cut into 12 rolls.
8. Place in a greased 9×13-inch pan, cover and let rise 30 to 45 minutes.
9. Heat the oven to 350°F. Warm the cream, dissolve 1 teaspoon espresso powder in it and pour over the rolls.
10. Bake 25 to 30 minutes until golden and bubbling.
11. Whip the mascarpone, cold cream, powdered sugar and vanilla until thick and spreadable.
12. Spread over warm rolls and dust with cocoa. Serve warm.

Notes

Yield: 12 rolls. Prep time: 40 minutes. Rise time: about 1 hour 30 minutes. Cook time: 25 to 30 minutes. Total time: about 2 hours 45 minutes. Course: Breakfast / Dessert. Cuisine: American with Italian-inspired flavors. Storage: refrigerate frosted rolls up to 3 days and warm 15 to 20 seconds before eating; freeze unfrosted rolls up to 1 month. Substitutions: softened cream cheese for mascarpone; instant coffee for espresso powder. Shortcut: use 2 cans refrigerated cinnamon rolls with the espresso cream and frosting. Make-ahead: refrigerate shaped rolls overnight, then bring to room temperature and let them puff before baking. Contains dairy, eggs and wheat; contains caffeine.