Tiramisu Rolls
Ingredients
Espresso Mocha Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon espresso powder
- 4 1/2 cups all-purpose flour
Espresso Filling
- ½ cup salted butter softened
- 1 cup packed brown sugar
- 1 tablespoon espresso powder
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Cream Pour
- ¼ cup warm heavy cream
Coffee Soak
- 1 cup brewed coffee/espresso warm
Mascarpone Frosting
- 8 ounces mascarpone cheese
- 8 ounces cream cheese softened
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tbsp heavy cream
Topping
- Dust of cocoa powder
Instructions
Activate the Yeast
- Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).
- Stir in the espresso powder until dissolved.
- Sprinkle the yeast over the milk and whisk gently.
- Let it sit for 5 minutes, or until the top looks foamy and bubbly.
- If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.
Mix the Dough
- Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.
- Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.
- Add the 3 1/2 cups of the flour. Fold into the wet ingredients until loosely combined.
- Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).
Knead the Dough
- Knead by hand or with a mixer for 5–7 minutes, adding the last cup of flour while doing so.
- The dough should become soft, smooth, and slightly tacky but not overly sticky.
- If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
- Shape into a ball and place it back in the bowl.
First Rise
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).
- Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.
Make the Espresso Filling
- In a small bowl, mix the softened butter, brown sugar, espresso powder, cocoa powder, and vanilla.
- Stir until it becomes a smooth, spreadable paste.
Roll Out the Dough
- Lightly flour your counter.
- Roll the dough into a large rectangle (about 12×18 inches).
- Spread the mocha filling evenly all over the dough, reaching all the way to the edges for even flavor.
Shape the Rolls
- Starting from the long side, roll the dough tightly into a log.
- Use a sharp knife or unflavored dental floss to slice into 12 large rolls. Alternatively, slice the dough lengthwise into 2 1/2 inch strips, and roll each slab of dough individually to create the perfect swirl.
- Place the rolls into a greased 9×13-inch baking dish.
Second Rise
- Cover the rolls and let them rise for 30 more minutes.
- They should look puffier and fill more of the pan.
Cream Pour + Bake
- Warm the heavy cream slightly so it isn’t cold.
- Gently pour it over and around the rolls — this helps them bake extra soft and gooey.
- Bake at 375°F for 25–30 minutes, or until the tops are lightly golden but still soft.
- Don’t overbake or they’ll lose their gooey texture.
Make the Mascarpone Frosting
- Beat the cream cheese and mascarpone cheese until creamy.
- Add the powdered sugar and mix until smooth.
- Add the vanilla and heavy cream, then whip until the frosting becomes fluffy and spreadable.
Coffee Soak
- Brew 1 cup of coffee or espresso during the last 5 minutes of the rolls bake.
- As soon as the rolls come out of the oven, pour the coffee on top of the rolls evenly, letting it soak into the rolls.
- Let sit for a few minutes.
Frost the Rolls
- Spread the mascarpone frosting over the warm rolls.
- Just like tiramisu, use a sifter to dust the rolls with cocoa powder.
- Enjoy while still warm.
Tried this recipe?Let us know how it was!
