Directions

• 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.