Tiramisu Cinnamon Rolls

Course: Dessert Recipes


Prep time


Cooking time






  • ½ cup buttermilk – warmed

  • ¼ cup espresso

  • 1 ⅓ cup sugar – divided

  • 1 (7g) packet active dry yeast

  • 2 eggs

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 3 ¼ cups all-purpose flour

  • ½ cup butter – softened and cubed

  • ½ cup unsalted butter – melted (plus 2 Tbsp for brushing)

  • 5 Tbsp Kahlua – divided

  • 16 oz mascarpone – softened and divided

  • 2 cups powdered sugar

  • 1 tsp cinnamon

  • 2 ½ cups cream

  • For serving: Cocoa powder


  • In a bowl, combine espresso with buttermilk and 1 tablespoon sugar. Add in yeast and let sit for 5 minutes. Whisk in eggs and vanilla until smooth.
  • Add flour, 4 ½ tablespoons of sugar, salt and gently mix. Add in butter, one cube at a time. Then knead the dough for about 10 minutes. Cover and let rise for 2 hours in a warm area. Once risen, roll out on a flour-dusted surface to about a 14×14 square.
  • In a bowl, combine melted butter and Kahlua and brush over the dough. Using half of the mascarpone, add dollops on the dough. Then top with cinnamon and remaining sugar.
  • Roll up the dough and use a knife or string to cut 1-inch rounds. Grease an oven-safe pan or skillet and place rounds into the pan. Cover and let rise for another 30 minutes.
  • Preheat the oven to 350°F. Brush rolls with remaining butter and bake for about 30 to 40 minutes or until golden brown.
  • As the cinnamon rolls bake, use an electric mixer to whisk together the remaining mascarpone, Kahlua, powdered sugar and cream until smooth and thick.
  • Top finished cinnamon rolls with frosting and dust lightly with cocoa powder.