If I bottled the scent that came out of the oven while this baked, I would be a millionaire. It smells as if your house was smack dab in the middle of a Starbucks and a Cinnabon store. Er.. kind of like a mall. (I suppose living in the mall would be a nightmare for some people.) Everyone knows the best part about going to the mall is passing by a Cinnabon or a Weltzel’s Pretzels store. I’m always battling my inner fat kid every time I walk by.
Filled with a cinnamon-coffee sugar, topped with a whipped mascarpone frosting and dusted with a generous dose of cocoa powder, it highlights the best parts of both worlds. I would suggest taking the buns out of the pan about 5-10 minutes after it comes out of the oven. The coffee cinnamon sugar creates a caramel when it bakes, and if you let it cool completely in the pan, it will become a type of glue which makes it nearly impossible to get clean cuts out of the pan. Also, don’t be like me and roll the dough out too thinly, I originally wanted just 8 cinnamon rolls, but I had to slice the dough more because it was too tall for the pan. Boo.
Cinnamon rolls are definitely not an on-the-whim kind of treat. But if you do decide to make it, I can imagine it being part of an awesome Christmas morning breakfast.
Tiramisu Cinnamon Rolls
For the Cinnamon Rolls:
1 ½ teaspoon active dry yeast
½ c. water, warm (110-120°F)
¼ cup granulated sugar, divided
2 tbsp buttermilk
1 large egg
3 tbsp unsalted butter, melted
3 c. all-purpose flour
1 tsp. kosher salt
For the Filling:
¼ c. unsalted butter, softened
¾ c. light brown sugar, packed
1 tbsp. ground cinnamon
2 tsp. cornstarch
1 ½ tbsp. coffee emulsion
For the Frosting:
8 oz. mascarpone cheese, room temp
2 tbsp. butter, room temp
⅓ c. powdered sugar
2 tbsp. heavy cream
cocoa powder, for dusting on top
- In a microwave safe cup, warm ½ c. water until 110°F-120°F or lukewarm. Stir in 1 tablespoon of granulated sugar until dissolved. Stir in dry yeast and let stand until foamy (about 5 minutes).
- While the yeast is proofing, mix flour, buttermilk, 3 tbsp. sugar, egg, salt, and the melted butter into a bowl of a stand mixer.
- Add the water mixture into the flour mixture and stir until a loose dough forms.
- Let stand for 8 minutes to hydrate flour.
- With the dough hook attachment, knead the dough on speed 2 for about 8 minutes until dough is pliable and stretchy.
- Move dough to an oiled bowl and cover the bowl and let the dough rise until double its size, about 1 to 2 hours.
- In a separate bowl, combine sugar, cinnamon, corn starch, butter, and coffee emulsion until combined. Set aside.
- On a lightly floured surface, roll out the dough to a 9” x 12” rectangle. Spread the cinnamon sugar mixture evenly, except 1” along the bottom of the dough.
- Roll the dough tightly, using the uncovered border to seal the roll.
- Cut the roll into 8 even rolls.
- Grease a 9×13 inch pan, and evenly space out the rolls. Cover with plastic wrap and let rise for 1 – 1 ½ hours until rolls have doubled in size.
- Preheat the oven to 350˚F.
- Bake for about 20 minutes until rolls are golden brown.
- Let cool for about 5-10 minutes before turning out the rolls onto parchment paper or a nonstick surface.
- While the rolls cool. Make the mascarpone frosting.
- Using a handheld mixer, whip butter and powdered sugar in a medium bowl.
- Add mascarpone cheese and heavy cream and mix until light and fluffy. Do not overwhip.
- Spread frosting over cooled rolls and dust the top generously with cocoa powder using a fine meshed sieve.
Cinnamon roll recipe adapted from The Slow Roasted Italian.