Name: Coffee Mascarpone Cinnamon Rolls
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 90g (1/3 cup + 1 tablespoon) whole milk, warmed; 1 tablespoon finely ground coffee; 24g (3 tablespoons) all-purpose flour; 100g (1/3 cup + 2 tablespoons) whole milk; 240g (2 cups) all-purpose flour; 1 tablespoon granulated sugar; 1 large egg, room temperature; 56g (4 tablespoons) unsalted butter, room temperature; 1 1/2 teaspoons active dry yeast; 1 teaspoon salt; 42g (3 tablespoons) unsalted butter, room temperature; 100g (1/2 cup) light brown sugar, packed; 1 tablespoon finely ground coffee; 2 teaspoons ground cinnamon; 2 tablespoons heavy cream or whole milk

Coffee Mascarpone Cinnamon Rolls are not just a breakfast pastry; they’re an experience. Imagin extracte waking up to the non-intoxicating aroma of freshly brewed coffee mingling with warm cinnamon and the subtle sweetness of creamy mascarpone. That’s the magic we’re capturing in this recipe. These aren’t your average, everyday cinnamon rolls. We’ve elevated them with a sophisticated twist, incorporating the rich, nuanced flavors of coffee and the luxurious texture of mascarpone cheese into both the dough and the irresistible frosting. It’s this thoughtful combination that transforms a beloved classic into something truly extraordinary. People adore cinnamon rolls for their comforting sweetness and sticky, gooey centers, and these Coffee Mascarpone Cinnamon Rolls deliver all that and more. What makes them truly special is the unexpected depth of flavor – the slight bitterness of the coffee cuts through the sweetness, creating a perfectly balanced bite, while the mascarpone adds an unparalleled silkiness that melts in your mouth. Get ready to transform your mornings with these delectable treats.

Ingredients:

90g (1/3 cup + 1 tablespoon) whole milk, warmed to about 105-115°F (40-46°C)
1 tablespoon finely ground coffee (espresso grind works well for infusion)
24g (3 tablespoons) all-purpose flour, for the yeast mixture
100g (1/3 cup + 2 tablespoons) whole milk, for the dough
240g (2 cups) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar, for the yeast mixture
1 large egg, at room temperature
56g (4 tablespoons) unsalted butter, softened to room temperature
1 1/2 teaspoons active dry yeast
1 teaspoon salt
42g (3 tablespoons) unsalted butter, softened to room temperature, for the filling
100g (1/2 cup) light brown sugar, packed, for the filling
1 tablespoon finely ground coffee (espresso grind works well for infusion)
2 teaspoons ground cinnamon
2 tablespoons heavy cream or whole milk, for the glaze

Preparing the Dough

Activating the Yeast

In a small bowl or a liquid measuring cup, combine the first 90g of whole milk (warmed slightly, not hot, as too much heat will kill the yeast) with the 1 tablespoon of granulated sugar and the 1 1/2 teaspoons of active dry yeast. Give it a gentle stir to help dissolve the sugar. Let this mixture sit for about 5 to 10 minutes. You’re looking for it to become foamy and bubbly on the surface. This indicates that the yeast is alive and active, ready to work its magic in making our rolls wonderfully soft and airy. If you don’t see any foam, your yeast might be old or the milk was too hot, and you’ll need to start this step again with fresh yeast.

Building the Dough

Once the yeast is foamy, pour this activated yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the 24g of all-purpose flour to the yeast mixture. Mix on low speed for about 30 seconds just to combine. Then, add the remaining 100g of whole milk, the room temperature egg, and the 56g of softened unsalted butter. Mix on low speed until everything is just incorporated. Gradually add the 240g of all-purpose flour and the 1 teaspoon of salt. Continue to mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for about 6 to 8 minutes. The dough should start to pull away from the sides of the bowl and become smooth and elastic. It will still be a little sticky, which is perfectly fine for this type of enriched dough. If it seems excessively sticky and won’t come together, you can add a tablespoon of flour at a time, but be very careful not to add too much, as this can make the rolls tough.

First Rise

Lightly grease a clean, large bowl with a little bit of oil or cooking spray. Transfer the kneaded dough to this bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise. This usually takes about 1 to 1.5 hours, or until the dough has doubled in size. The exact time will depend on the temperature of your kitchen. You can test if it’s ready by gently poking the dough with your finger; if the indentation springs back slowly, it’s ready.

Creating the Coffee-Mascarpone Filling

While the dough is rising, let’s prepare the luscious filling. In a medium bowl, combine the softened 42g of unsalted butter, the 100g of light brown sugar, the 1 tablespoon of coffee grounds, and the 2 teaspoons of ground cinnamon. Use a fork or a spatula to mash and mix these ingredients together until they form a thick, spreadable paste. You want to ensure the coffee grounds and cinnamon are evenly distributed throughout the butter and sugar mixture. This fragrant filling is what gives our rolls that distinct coffee and spice flavor.

Assembling and Baking the Rolls

Shaping the Rolls

Once the dough has completed its first rise, gently punch it down to deflate it. Lightly flour a clean work surface and turn the dough out onto it. Using a rolling pin, roll the dough into a large rectangle, approximately 12×16 inches and about 1/4 inch thick. Try to get the edges as straight as possible. This will help in creating uniform rolls.

Filling and Rolling

Evenly spread the prepared coffee-mascarpone filling over the surface of the rolled-out dough, leaving about a 1/2 inch border along one of the long edges. This border will help seal the roll. Starting from the long edge that is fully covered with filling, tightly roll up the dough, jelly-roll style. Take your time to ensure it’s rolled snugly, as this prevents gaps and makes for a neater final product. Pinch the seam to seal it well.

Cutting and Second Rise

Once rolled, trim off the very ends of the log to create a neat finish. Using a sharp knife or unscented dental floss (which provides a cleaner cut), cut the log into 12 equal-sized rolls. To do this with floss, slide a piece of floss under the log, cross the ends over the top, and pull to slice. Place the cut rolls, cut-side up, into a greased 9×13 inch baking pan. Ensure they have a little space between them as they will expand during their second rise. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for about 30 to 45 minutes, or until they are puffy and have nearly doubled in size.

Baking to Golden Perfection

Preheat your oven to 375°F (190°C) while the rolls are undergoing their second rise. Once the rolls are puffy and have risen, remove the plastic wrap or towel and place the baking pan in the preheated oven. Bake for 20 to 25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently pressing the top of a roll; it should spring back. If the tops start to brown too quickly, you can loosely tent the pan with aluminum foil.

Crafting the Coffee Glaze

While the rolls are baking, prepare the simple yet delicious glaze. In a small bowl, whisk together the 2 tablespoons of heavy cream or whole milk with the remaining 1 tablespoon of coffee grounds. You want to create a smooth, pourable glaze with tiny flecks of coffee throughout. If it’s too thick, add a tiny bit more cream or milk, a teaspoon at a time, until it reaches your desired consistency.

Glazing and Serving

Once the rolls are baked, remove the pan from the oven. Let them cool in the pan for about 5 to 10 minutes. Then, drizzle the prepared coffee glaze generously over the warm rolls. The warmth of the rolls will help the glaze melt slightly and coat them beautifully. Allow them to cool for a few more minutes before serving. These Coffee Mascarpone Cinnamon Rolls are best enjoyed warm, allowing the gooey filling and rich glaze to truly shine.

Conclusion:

And there you have it – a delightful batch of Coffee Mascarpone Cinnamon Rolls! We’ve walked through the steps to create these irresistible swirls of rich coffee, creamy mascarpone, and warming cinnamon. The aroma alone is enough to fill your home with comfort and anticnon-alcoholic ipation. These rolls are perfect for a leisurely weekend brunch, a special occasion treat, or simply as a decadent pick-me-up any day of the week.

For serving suggestions, I love to enjoy these warm, perhaps with an extra drizzle of the glaze or a dollop of whipped cream. They pair beautifully with a fresh cup of coffee or even a glass of milk. Feel free to experiment with variations! You could add a touch of espresso powder to the dough for an even deeper coffee flavor, or swirl in some chopped chocolate or toasted pecans with the cinnamon sugar. Don’t be afraid to make these Coffee Mascarpone Cinnamon Rolls your own!

I truly hope you enjoy baking and savoring these incredible rolls as much as I do. Happy baking!

Frequently Asked Questions:

Can I make the dough for the Coffee Mascarpone Cinnamon Rolls ahead of time?

Yes, you can! After the first rise, you can punch down the dough, wrap it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-60 minutes before proceeding with shaping and baking for optimal results.

What can I substitute for mascarpone cheese in these Coffee Mascarpone Cinnamon Rolls?

While mascarpone offers a unique creaminess, you can try using full-fat cream cheese as a substitute. Ensure it’s softened to room temperature to achieve a similar smooth consistency in the filling.

How should I store leftover Coffee Mascarpone Cinnamon Rolls?

Store any leftover Coffee Mascarpone Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in the oven or microwave for a few seconds to revive their warmth and texture.