**Tiramisu Cinnamon Rolls 🤎✨

A Fall Bakery Favorite!**

If you love tiramisu and cinnamon rolls, this mashup will become your new obsession. Soft, fluffy rolls filled with cinnamon-espresso sugar and topped with silky mascarpone cream — they taste like a cozy bakery treat straight from your oven. 🍂☕️

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🤎 Ingredients

For the Dough

• 7 g fast-acting yeast

• 60 ml warm water

• 180 ml warm whole milk

• 50 g granulated sugar

• ¼ tsp vanilla extract

• 1 egg

• 55 g unsalted butter, melted

• 1 tsp salt

• 480 g all-purpose flour

• 1 tsp instant espresso powder

• 55 g melted butter (for brushing before baking)

For the Filling

• 80 g unsalted butter, room temperature

• 150 g brown sugar

• 45 g caster sugar

• 1½ tbsp cinnamon

• 1 tbsp instant espresso powder

For the Mascarpone Cream

• 180 g mascarpone

• 115 g heavy cream

• 1 tsp vanilla extract

• 90 g icing sugar, sifted

• Cocoa powder, for dusting

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🤎 Method

1. Activate the yeast

In a small bowl, combine yeast, warm water, and 1 teaspoon of sugar. Let sit for a few minutes until the mixture becomes foamy — this means the yeast is active.

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2. Make the dough

Whisk in the warm milk, remaining sugar, egg, vanilla extract, and melted butter.
Add in salt, flour, and espresso powder, then knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.

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3. First rise

Place the dough into a lightly greased bowl, cover with a towel or plastic wrap, and let it rise for 1–1.5 hours, or until doubled in size.

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4. Prepare the filling

Mix together the room-temperature butter, brown sugar, caster sugar, cinnamon, and espresso powder until a smooth, spreadable paste forms.

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5. Shape the rolls

Punch down the risen dough and roll it into a large rectangle on a floured surface.
Spread the filling evenly over the dough.
Starting from the long edge, roll tightly into a log.
Cut into even rolls and place them in a greased baking pan.

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6. Second rise

Cover the rolls and let them rise again for 30–40 minutes.
Meanwhile, preheat the oven to 175°C (350°F).

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7. Bake

Brush the tops of the rolls with melted butter.
Bake for 20–25 minutes, or until golden and cooked through.

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8. Make the mascarpone cream

Whip together the mascarpone, heavy cream, icing sugar, and vanilla until smooth, fluffy, and spreadable.

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9. Frost & finish

Allow the baked rolls to cool slightly.
Pipe or spread the mascarpone cream generously over the warm rolls.
Dust with cocoa powder just before serving for the full tiramisu effect.