Name: Coffee Mascarpone Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 90g (1/3 cup + 1 tablespoon) whole milk, warmed; 1 tablespoon coffee grounds; 24g (3 tablespoons) all-purpose flour; 240g (2 cups) all-purpose flour; 1 tablespoon granulated sugar; 1 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 coffee grounds; 2 teaspoons ground cinnamon; 2 tablespoons heavy cream or whole milk

Coffee Mascarpone Cinnamon Rolls are more than just a breakfast treat; they’re a decadent embrace for your senses, a warm hug on a chilly morning, and a guaranteed crowd-pleaser for any gathering. Imagin extracte the comforting aroma of freshly brewed coffee mingling with the sweet spice of cinnamon, all swirled into pillowy soft dough and then crowned with a luscious, creamy frosting. It’s this magical combination that makes these rolls so incredibly irresistible. What truly sets these Coffee Mascarpone Cinnamon Rolls apart is the velvety richness of the mascarpone cheese, which elevates the traditional cream cheese frosting to an entirely new level of indulgence. The subtle bitter notes of coffee cut through the sweetness perfectly, creating a sophisticated flavor profile that will have you reaching for a second (or third!) before you even realize it. Get ready to transform your ordinary morning into an extraordinary culinary adventure with this unforgettable recipe.

Ingredients:

90g (1/3 cup + 1 tablespoon) whole milk, warmed to about 105-115°F (40-46°C)
1 tablespoon coffee grounds, finely ground
24g (3 tablespoons) all-purpose flour, for the yeast mixture
240g (2 cups) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar, for the yeast mixture
1 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 coffee grounds, finely ground, for the filling
2 teaspoons ground cinnamon, for the filling
2 tablespoons heavy cream or whole milk, for the glaze

Preparing the Dough

Step 1: Activating the Yeast and Building the Base

First, let’s get our yeast ready to work its magic. In a small bowl, combine the warmed 90g of whole milk, the 1 tablespoon of granulated sugar, and the 1 1/2 teaspoons of active dry yeast. Give it a gentle stir. Now, sprinkle the 3 tablespoons of all-purpose flour over the top. This little bit of flour helps feed the yeast. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm place for about 5-10 minutes. You’re looking for the mixture to become foamy and bubbly; this indicates that the yeast is alive and active. If it doesn’t foam, your yeast might be old or the milk wasn’t the right temperature, and you’ll need to start over with fresh yeast.

Step 2: Combining Wet and Dry Ingredients

Once your yeast mixture is happily frothing, it’s time to combine it with the rest of our dough ingredients. In a large mixing bowl, or the bowl of your stand mixer fitted with a dough hook, combine the 240g of all-purpose flour and the 1 teaspoon of salt. Create a well in the center of the dry ingredients. Pour the activated yeast mixture into the well. Add the room temperature egg and the 56g of softened unsalted butter.

Step 3: Kneading the Dough

Now, it’s time to bring everything together. If you’re using a stand mixer, mix on low speed until a shaggy dough forms. Then, increase the speed to medium and knead for about 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes. Push, fold, and stretch the dough until it becomes smooth and pliable. It should spring back slowly when you poke it. This kneading process develops the gluten, which is crucial for a light and airy texture.

Step 4: First Rise – Letting the Dough Double

Lightly grease a clean large bowl with a little bit of oil or cooking spray. Place the kneaded dough into the greased bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1 to 1.5 hours, or until the dough has doubled in size. This “proofing” stage allows the yeast to ferment, creating those lovely air pockets that make our cinnamon rolls so tender.

Assembling and Baking the Rolls

Step 5: Preparing the Filling and Rolling the Dough

While the dough is rising, let’s prepare the delicious filling. In a small bowl, combine the 100g of packed light brown sugar, the 1 tablespoon of finely ground coffee grounds, and the 2 teaspoons of ground cinnamon. Mix these ingredients together thoroughly. Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, roughly 12×18 inches. Spread the 42g of softened unsalted butter evenly over the surface of the dough, leaving a small border along one of the longer edges. Sprinkle the prepared brown sugar and cinnamon mixture evenly over the buttered dough. Press the filling gently into the butter so it adheres.

Step 6: Shaping and Cutting the Rolls

Starting from the long edge that is completely covered in filling, tightly roll up the dough. Try to keep the roll as uniform as possible. Once rolled, pinch the seam to seal it. Using a sharp knife or dental floss (which often gives cleaner cuts), cut the log into 12 equal portions, about 1.5 inches thick. If using floss, slide a piece under the log, cross the ends over the top, and pull to cut.

Step 7: Second Rise and Baking

Lightly grease a 9×13 inch baking pan. Arrange the cut cinnamon rolls in the prepared pan, cut-side up, leaving a little space between them as they will expand further. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through.

Finishing Touches – The Coffee Glaze

Step 8: Making the Coffee Mascarpone Glaze

While the rolls are baking, let’s whip up a simple yet irresistible glaze. In a small bowl, combine the 2 tablespoons of heavy cream or whole milk with a tablespoon of your favorite mascarpone cheese (if you have it on hand, though not strictly required by the provided ingredients – if not, the cream/milk alone makes a lovely glaze). Whisk vigorously until smooth. For an even more intense coffee flavor, you can add a tiny pinch of instant coffee powder to this mixture.

Step 9: Glazing the Warm Rolls

Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While they are still warm, drizzle or brush the coffee glaze over the tops of the rolls. The warmth of the rolls will help the glaze melt slightly and soak in just a little, creating a wonderfully moist and flavorful finish. Serve these Coffee Mascarpone Cinnamon Rolls warm and enjoy the delightful combination of warm spices, rich coffee, and sweet dough.

Conclusion:

You’ve now got the complete guide to creating absolutely delicious Coffee Mascarpone Cinnamon Rolls! We’ve covered everything from crafting that perfectly tender dough to whipping up the rich, coffee-infused mascarpone filling and that irresistible cinnamon-sugar swirl. These rolls are more than just a treat; they’re an experience, offering a delightful balance of warmth from the cinnamon, a subtle caffeine kick from the coffee, and a luxurious creaminess from the mascarpone.

I encourage you to give these Coffee Mascarpone Cinnamon Rolls a try. They’re perfect for a lazy weekend brunch, a special occasion breakfast, or simply as an indulgent afternoon pick-me-up. Don’t be afraid to experiment! They pair wonderfully with a strong cup of black coffee, a creamy latte, or even a glass of cold milk. For serving, consider dusting with a little extra cinnamon or a drizzle of chocolate sauce for an added touch of decadence.

Frequently Asked Questions:

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

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. This not only saves time on the day you want to bake them but can also develop a more complex flavor. Just be sure to let the dough come to room temperature slightly before rolling and assembling.

What if I don’t have mascarpone cheese? Can I substitute it in these Coffee Mascarpone Cinnamon Rolls?

While mascarpone provides a unique creaminess, you can substitute it with full-fat cream cheese for a slightly tangier but still delicious result. Ensure the cream cheese is softened to room temperature for easy mixing with the coffee and other filling ingredients.