Name: Coffee Mascarpone Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 8-10 rolls
Ingredients: 90g (1/3 cup + 1 tablespoon) whole milk, warmed to about 105-115°F (40-46°C); 1 tablespoon coffee grounds (fine or medium grind is ideal); 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 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 (fine or medium grind is ideal), for the filling; 2 teaspoons ground cinnamon, for the filling; 2 tablespoons heavy cream or whole milk, for the glaze

Coffee Mascarpone Cinnamon Rolls are not your average morning pastry. Imagin extracte waking up to the non-intoxicating aroma of freshly brewed coffee mingling with the sweet warmth of cinnamon, all embraced by the rich, creamy luxury of mascarpone cheese. This isn’t just breakfast; it’s an experience, a decadent upgrade to a beloved classic that will have you rethinking your entire morning routine. People adore traditional cinnamon rolls for their comforting sweetness and gooey centers, but these Coffee Mascarpone Cinnamon Rolls elevate that familiar joy to an entirely new stratosphere. What makes them truly special is the ingenious infusion of robust coffee flavor directly into the dough and the luscious mascarpone swirl that replaces a portion of the cream cheese, offering an unparalleled silken texture and a sophisticated flavor profile that perfectly balances the sweetness and spice. Get ready to fall head over heels for these extraordinary rolls!

Ingredients:

90g (1/3 cup + 1 tablespoon) whole milk, warmed to about 105-115°F (40-46°C)
1 tablespoon coffee grounds (fine or medium grind is ideal)
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 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 (fine or medium grind is ideal), for the filling
2 teaspoons ground cinnamon, for the filling
2 tablespoons heavy cream or whole milk, for the glaze

For the Coffee Infused Dough

Activating the Yeast

Begin extract by activating your yeast to ensure it’s alive and ready to work its magic. In a small bowl, combine the 90g (1/3 cup + 1 tablespoon) of warmed whole milk (aim for that lukewarm bath temperature, not hot, as heat can kill the yeast) with the 1 tablespoon of granulated sugar. Sprinkle the 1 1/2 teaspoons of active dry yeast over the surface. Let this mixture sit undisturbed for about 5-10 minutes. You should see a foamy, bubbly layer form on top, which is a clear sign your yeast is active. If you don’t see this, your yeast might be old, and you’ll need to start with a fresh packet. Once foamy, gently whisk in the 24g (3 tablespoons) of all-purpose flour until just combined. This will create a small starter.

Creating the Dough Base

In a large mixing bowl, or the bowl of your stand mixer fitted with the dough hook attachment, combine the 240g (2 cups) of all-purpose flour and the 1 teaspoon of salt. Make a well in the center of the dry ingredients.
Pour the activated yeast mixture into the well. Add the 100g (1/3 cup + 2 tablespoons) of whole milk and the room temperature egg.

gin extractli>Begin mixing on low speed until the ingredients just start to come together. Gradually increase the speed to medium-low and continue mixing for about 2-3 minutes. The dough will be shaggy at this point.

Incorporating the Butter and Coffee

Now it’s time to add the softened butter. Add the 56g (4 tablespoons) of unsalted butter, one tablespoon at a time, allowing each piece to be incorporated before adding the next. This gradual addition is key to developing a smooth, elastic dough. Once all the butter is added, continue to mix on medium-low speed for another 5-7 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. If the dough seems too sticky, you can add a tiny bit more flour, about a teaspoon at a time, but be careful not to add too much.
In a separate small bowl, combine the 1 tablespoon of coffee grounds with the 24g (3 tablespoons) of all-purpose flour. This might seem a bit unusual, but this step lightly infuses the dough with a subtle coffee flavor and a slightly different texture. Add this flour and coffee mixture to the dough in the final minute of kneading. Continue kneading until the coffee grounds and flour are evenly distributed throughout the dough.

First Rise (Proofing)

Lightly grease a clean bowl with a neutral oil or cooking spray. Transfer the coffee-infused dough to the prepared bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean 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. The exact time will depend on the warmth of your room. You’re looking for a noticeable puffiness that signifies the yeast has done its work.

For the Coffee Mascarpone Filling and Assembly

Preparing the Filling

While the dough is rising, prepare your rich and flavorful filling. In a medium bowl, combine the 42g (3 tablespoons) of softened unsalted butter, the 100g (1/2 cup) of packed 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, paste-like consistency. Make sure the brown sugar and cinnamon are well incorporated into the butter. This mixture will provide that delightful gooey center.

Shaping the Rolls

Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle, approximately 10×12 inches and about 1/4 inch thick. Try to get the edges as straight as possible.
Spread the prepared coffee and cinnamon filling evenly over the surface of the rolled-out dough, leaving a small border (about 1/2 inch) along one of the longer edges. This border will help seal the rolls.
Starting from the longer edge opposite the border you left, tightly roll up the dough into a log. Pinch the seam to seal it.
Using a sharp knife or dental floss (which often gives a cleaner cut), cut the log into 8-10 equal-sized rolls. If using floss, slide it under the log, cross the ends over the top, and pull to cut.

Second Rise (Proofing)

Grease a 9×13 inch baking dish or a similarly sized round baking pan. Arrange the cut rolls in the prepared pan, cut-side up. Leave a little space between each roll, as they will expand further. Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise is crucial for light and airy cinnamon rolls.

Baking and Glazing

Baking the Rolls

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the plastic wrap or towel.
Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly before the inside is cooked, you can loosely tent the pan with aluminum foil. The aroma of cinnamon and coffee filling your kitchen will be non-intoxicating!

Creating 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 about 1/2 cup of powdered sugar (you may need to adjust this amount to reach your desired consistency). For an extra coffee kick, you can dissolve a pinch of instant espresso powder in the milk before adding the powdered sugar. Whisk until smooth and pourable, but not too thin.
Once the cinnamon rolls are out of the oven and still warm, generously drizzle or spread the glaze over the tops of the rolls. The warmth will help the glaze melt and seep into the crevices. Enjoy these delightful Coffee Mascarpone Cinnamon Rolls while they are still warm for the ultimate treat.

Conclusion:

And there you have it – a delightful batch of Coffee Mascarpone Cinnamon Rolls, ready to bring warmth and indulgence to your day! We’ve walked through each step to create these incredibly soft, flavorful rolls, perfectly balanced with the richness of mascarpone and the comforting notes of coffee and cinnamon. These aren’t just any cinnamon rolls; they’re an experience, a perfect treat for a lazy weekend brunch, a special occasion, or simply when you need a moment of sweet escape. Feel free to experiment and make them your own – that’s the beauty of baking! We encourage you to embrace the process, enjoy the aroma filling your kitchen, and most importantly, savor every delicious bite of your homemade Coffee Mascarpone Cinnamon Rolls. Happy baking!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The dough for your Coffee Mascarpone Cinnamon Rolls can be made a day in advance. After the first rise, punch it down, shape it into rolls, place them in the baking pan, cover tightly, and refrigerate overnight. Bring them to room temperature for about 30-60 minutes before baking for optimal results.

What can I use if I don’t have mascarpone cheese?

If you can’t find mascarpone, a good substitute for your Coffee Mascarpone Cinnamon Rolls would be cream cheese. Ensure it’s softened to room temperature for the smoothest texture in the filling. Another option is a blend of cream cheese and heavy cream, whipped together until thick.

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 two days, or in the refrigerator for up to a week. For the best flavor and texture, gently reheat them in a low oven or microwave before serving.