Tiramisu Cinnamon Rolls

Dough Ingredients

• 160 g whole milk 

• 28 g butter, melted

• 1 egg 

• 100 g sourdough starter, fed and active 

• 24 g sugar 

• 300 g all purpose flour 

• 5 g salt 

Filling Ingredients

• 42 g unsalted butter 

• 100 g light brown sugar 

• 1 tbsp fine coffee grounds 

• 2 tsp ground cinnamon 

Topping Ingredients

• 225 g mascarpone 

• 2 tbsp sugar 

• 2 tsp vanilla extract 

• Cocoa powder, for dusting

1. To a stand mixer fitted with a dough hook, add the milk, butter, egg, sourdough starter, and sugar. Turn to medium speed until ingredients are incorporated. Add flour and salt. Turn the mixer back to medium speed and allow a sticky dough to form. Continue mixing until the dough turns to a smooth ball and doesn’t stick to the sides of the bowl, about 10 minutes. Cover the bowl with plastic wrap and let sit at room temperature for 8-12 hours until the dough has doubled in size. 

2. While the dough is resting, make the filling. Add the butter, brown sugar, coffee grounds, and cinnamon to a bowl and combine. 

3. Once the dough has doubled in size, grease a 13” x 9” baking dish. Roll the dough out to a 16” x 12” rectangle on a lightly floured surface. Spread the filling on top of the rectangle with a spatula or your hands. Tightly roll the rectangle up from the bottom of the 16” side closest to you. Cut the roll with a serrated knife into 1” rounds. Arrange the rounds in the greased dish, leaving space between each. Cover with plastic wrap and let sit again at room temperature for another hour, or until the dough rises slightly (he cinnamon rolls will look “puffy.”).

4. Preheat oven to 350°F. Bake the cinnamon rolls for 30-35 minutes until golden brown. Allow to cool for 20 minutes before topping.

5. To make the topping, add the mascarpone, sugar, and vanilla, and combine. 

6. Spread the topping on the cinnamon rolls. Dust with cocoa powder. Serve and enjoy!