I set about making the homemade dough for the cinnamon rolls, but I took a shortcut and put the ingredients in the bread maker to knead and rise. While I was waiting for the bread maker to finish its cycle, I had a chance to read a magazine! After rolling out the dough, slathering on the butter (hey…it’s my day off, I can have butter if I want to), and liberally adding the cinnamon and sugar, I popped the rolls in the oven to bake, and made the Mascarpone icing. To some baking might be a chore, but it relaxes me, so I was kind of in nirvana about now…well…I thought I was. One bite of the Tiramisu Cinnamon Rolls, and I was beyond heaven–they came out so incredible!
Tiramisu Cinnamon Rolls
- 1/2 cup warm brewed strong roast Coffee
- 1/2 cup warm milk
- 1 egg
- 1/3 c. butter, softened
- 1/3 c. white sugar
- 1 teaspoon salt
- 3 1/2 – 3 3/4 c. all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 3/4 c. white sugar
- 1/2 c. Butter, melted
- 3 Tbsp. Cinnamon
- 1 (8 oz) package of Mascarpone Cheese
- 1/2 c. Butter, softened
- 2 c. Confectioners Sugar
- 2 Tbsp. Brewed Coffee, chilled
Place the first nine ingredients in your bread maker, layering them according to manufacturers instructions.
Make sure your brewed coffee is cooled slightly before adding it in the bread maker, or it will kill the yeast. The temperature should be about 110 degrees for both the coffee and the warm milk. Start your bread maker and push the dough setting. You do not want to bake the dough, just mix and knead it. Once the bread is finished rising in the bread maker, remove and roll out on a floured surface to about 1/2 inch thick.
Preheat your oven to 350 degrees. Make your cinnamon filling, melting the butter first. Brush about 2 Tbsp of the butter on the dough; mix the remaining butter with the white sugar and cinnamon, then brush that over the dough.
Make sure you create a thick layer of butter/cinnamon/sugar on the dough. When you are finished, slowly roll the dough up, so the cinnamon/sugar mixture is inside the roll. When the dough is completely rolled up, pinch the edges together to seal. Using a sharp knife, cut the dough into thick rounds and lay on a greased cookie sheet, making certain that the rolls are close together.
When you have all the rolls cut, place your cookie sheet in the heated oven and bake for about 30 minutes, until golden.
While the rolls are baking, make the Tiramisu icing. Place the mascarpone cheese, confectioners sugar, coffee, and softened butter in a large bowl and beat until light and fluffy. When the rolls are finished baking, remove from the oven, and allow to cool for about five minutes. Spread the icing liberally over the buns, allowing to melt into the roll. Serve immediately, or store in the refrigerator until serving. You can re-heat the rolls for a few seconds in the microwave. By the way…it is okay to eat more than one, they are quite addicting!