Tiramisu Cinnamon Rolls

These tiramisu cinnamon rolls are the perfect combination of two delicious desserts. The dough is super light and fluffy and enriched with our French Vanilla Coffee. The filling is a brown sugar cinnamon filling that uses more of our French Vanilla Coffee, and it's all topped off with a mascarpone frosting and a dusting of cocoa powder.


Coffee Milk:


  • 3 tbsp. all purpose flour (24g)
  • 1/3 c. + 2 tbsp. whole milk (100g)

Brioche Dough:

  • 2 c. all purpose flour (240g)
  • 1 tbsp. granulated sugar
  • 1 egg, room temperature
  • 4 tbsp. unsalted butter, room temperature (56g)
  • 1 1/2 tsp. active dry yeast
  • 1 tsp. salt

Cinnamon Coffee Filling:

Mascarpone Frosting:

  • 1 c. mascarpone (226g)
  • 2 tbsp. granulated sugar
  • 2 tsp. vanilla bean paste
  • 1 tsp. rum extract, optional
  • natural unsweetened cocoa powder, for dusting


Step 1: The night before, or a couple hours before making the rolls, mix together the coffee grounds and milk, then set it in the fridge to infuse.

Step 2: Make the tangzhong. Add the 24g flour and 100g milk to a microwave safe bowl and whisk them together. Microwave for 30 seconds, then stir and microwave for another 30 seconds. The mixture should now be a thick slurry, but if it's not, microwave it in 10 second intervals until it has thickened.

Step 3: Place a fine mesh sieve over a microwave safe cup. Pour the coffee milk through the fine mesh sieve to remove the coffee grounds, pressing the grounds to remove as much milk from them as you can.

Step 4: Warm the milk in the microwave to ~100℉ / 38℃.

Step 5: Add the tangzhong, warm coffee milk, flour, sugar, egg, butter, yeast, and salt to the bowl of a stand mixer fitted with the dough hook attachment.

Step 6: Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.

Step 7: Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)

Step 8: When you're ready to assemble the cinnamon rolls, make the filling. Add the room temperature butter, sugar, coffee grounds and cinnamon to a small mixing bowl. Mix the ingredients together until you have a cohesive mixture.

Step 9: Once the dough has finished rising, lightly punch it down to remove any excess air in it. Here you can decide if you want to make 8 or 9 rolls. Butter an 8” or 9” cake pan if you want to make 8 rolls. Butter a 8” or 9” square pan if you want to make 9 rolls.

Step 10: Transfer the dough to a clean and lightly floured surface, then roll it out to a 12" x 16" (30 x 40 cm) rectangle.

Step 11: Evenly distribute little plops of the cinnamon coffee filling over the dough, then gently spread it out into an even layer.

Step 12: From the longer side of the rectangle, roll up the dough into a tight cylinder. Cut the dough into 8 slices (or 9, depending on your pan.)

Step 13: Space the rolls evenly apart in your buttered pan and cover it with a towel. Let the rolls rise in a warm environment until doubled in size (~30 min.)

Step 14: Preheat the oven to 350℉ / 175℃. Brush the heavy cream over the rolls. Bake for 18-22 minutes, until the tops of the rolls start to turn golden brown and the internal temperature of the rolls has reached 180℉ / 82℃.

Step 15: In a small bowl, beat together the mascarpone, sugar, and vanilla and rum extract (if using) until well combined.

Step 16: Frost the cinnamon rolls while they are still warm, then dust them with cocoa powder. Serve and enjoy!

If you made these tiramisu cinnamon rolls we would love to see them! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee

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