Tiramisu Cinnamon Rolls Recipe
Soft, tender bread layered with creamy mascarpone and sweet Kahlua liquer served under a blanket of Kahlua infused cream cheese frosting. Tiramisu Cinnamon Rolls are the same classic rolls but with creamy coffee twist!
How to Make the Best Tiramisu Cinnamon Rolls
These Tiramisu Cinnamon Rolls combine the best of two dessert worlds—the beloved warmth of cinnamon rolls and the sophisticated coffee-and-mascarpone flavors of tiramisu. Soft, tender dough is layered with creamy mascarpone and a hint of Kahlua, then topped with a luscious Kahlua-infused frosting that ties everything together beautifully.
The magic happens when you infuse your dough with espresso and fold in dollops of mascarpone during the rolling process. This creates pockets of creamy filling throughout the rolls, making each bite absolutely decadent. The Kahlua-spiked frosting adds that final touch of coffee richness that makes this recipe feel special enough for a brunch celebration.
Whether you’re making them for a holiday gathering, a special weekend breakfast, or just because you deserve something amazing, these tiramisu cinnamon rolls are sure to impress. They can be made ahead and reheated, making them perfect for entertaining.
Tiramisu Cinnamon Rolls
Soft, tender bread layered with creamy mascarpone and sweet Kahlua liquer served under a blanket of Kahlua infused cream cheese frosting. Tiramisu Cinnamon Rolls are the same classic rolls but with creamy coffee twist!
Ingredients
Dough
Filling
Frosting
Instructions
Prepare the Dough
- Heat the buttermilk over medium-low heat to 105°F to no more than 110°F. In a medium bowl combine the buttermilk, espresso and 1 tablespoon of the granulated sugar. Sprinkle with the yeast and let sit for 5 minutes until foamy. Whisk the eggs and vanilla into the yeast mixture until smooth.
- In the bowl of a standing mixer, combine the flour, remaining sugar (1/3 cup minus 1 tablespoon), salt, and espresso powder using the paddle attachment. With the mixer on the lowest speed, slowly add the milk mixture until combined. Add the butter 1 piece at a time beating until incorporated before adding the next piece. Increase the speed to medium-high for 5 minutes. The dough will be silky, smooth and have pulled away from the sides of the bowl.
- Transfer the dough to an oiled bowl and cover with plastic wrap or a kitchen towel. Let rise for 1 to 2 hours in a warm spot or until double in size. While the dough rises, grease a 9x13 baking dish with butter and set aside.
- Once the dough has doubled in size, tip the dough out onto a well floured surface. Roll out into an 18" x 12" large rectangle.
Filling and Rising
- In a small bowl, combine the melted butter and coffee liquer and brush all over the dough. Sprinkle the granulated sugar over the dough, leaving a 1/2" to 1" border. Top with dollops of mascarpone cheese all over the dough.
- Tightly roll the dough from one long end to the other. Using a string or a sharp serrated knife, cut the dough log into 1" rounds. Brush with 2 tablespoons melted butter, cover with a kitchen towel and let rise for 30 to 45 minutes in a warm place.
Baking
- Preheat the oven to 350°F. Bake the buns for 45 to 50 minutes - cover the buns with aluminum foil for the last 15 minutes of baking if they've started to brown by the 30 minute mark.
Frosting and Serving
- In a medium bowl, whisk together the softened mascarpone and powdered sugar. Add the Kahlua or coffee liquer and slowly increase the speed until the liquid is combined and a smooth frosting is formed.
- Pour the frosting over the freshly baked buns and serve immediately. If serving at a later time, reheat the buns in the baking dish then pour the frosting over just before serving.
Notes
- For faster rise, place dough in a warm oven with the light on, or use a proofing box.