These soft and fluffy Tiramisu Cinnamon Rolls are made with...
Read MoreTiramisu Cinnamon Rolls (Soft No-Knead Recipe)
These soft and fluffy Tiramisu Cinnamon Rolls are made with my easy no-knead cinnamon roll dough, layered with coffee, cocoa and cinnamon, then finished with a coffee cream piped into each bun, topped with a luscious mascarpone frosting. A bakery-style recipe anyone can make at home.
It is no secret I love a good cinnamon roll, I have made so many variations over the years using my classic cinnamon roll recipe as the base and if that weren’t enough, I LOVE TIRAMISU with my no churn tiramisu ice cream, tiramisu brownies and tiramisu Basque cheesecake, so this combination seemed only fitting. If there were ever a dessert that deserved a breakfast makeover, it would be tiramisu (not saying she needs it but sometimes a little makeover hurt no one). Rich espresso, creamy mascarpone, cocoa powder and soft layers are what make the classic Italian dessert so irresistible. Now imagine all those flavours wrapped into warm, pillowy cinnamon rolls made with my favourite no-knead cinnamon roll dough. The result is everything you love about tiramisu in the form of an incredibly soft, fluffy roll that is perfect for brunch, celebrations or slow weekend baking.
One of the reasons I love this recipe so much is that it starts with the no-knead cinnamon roll dough that many of you already know and love. It’s a forgiving dough that requires very little hands-on work, making it perfect for both beginner and experienced bakers. Instead of relying on extensive kneading, time does the heavy lifting, producing rolls with a wonderfully tender crumb and rich buttery flavour.
The filling takes inspiration from tiramisu while still celebrating everything we love about cinnamon rolls. Coffee, cocoa powder, cinnamon and brown sugar melt together as the rolls bake, creating layers of warmth and sweetness. Once baked, the rolls are pipped with a coffee chocolate cream and topped with a creamy mascarpone frosting that brings the entire dessert together. I like dolloping the frosting on top while the rolls are warm so it melts into them gently, creating a saucy and creamy texture. Whether you’re baking these for a holiday breakfast, a weekend treat or simply because you love coffee desserts, these Tiramisu Cinnamon Rolls are guaranteed to become a favourite. So let us get to it.
What are cinnamon rolls?
Cinnamon rolls are a sweet pastry made with a buttery brioche like bread dough that is layered with a cinnamon butter, rolled into a log and cut into pieces before baking. Commonly it is frosted with a cream cheese frosting or a simple glaze/icing.
What is the difference between a cinnamon bun and a cinnamon roll?
A cinnamon rolls is thinner than a cinnamon bun. Also, cinnamon rolls are mostly baked individually but cinnamon buns are baked in a way that they are pull apart – this not a fact before you come for me but I have read it in a few blogs. To be honest the ingredients are the same and the filling is the same as well.the method of making the sweet treat doesn’t change.
Why You’ll Love These Tiramisu Cinnamon Rolls
- These rolls combine two classic desserts into one unforgettable bake.
- Made with my soft and fluffy no-knead cinnamon roll dough.
- Rich espresso flavour balanced with warm cinnamon.
- Creamy mascarpone frosting inspired by traditional tiramisu.
- Perfect make-ahead breakfast or brunch recipe.
- Ideal for holidays, birthdays and entertaining.
- Bakery-worthy results with simple ingredients.
- Using pantry friendly ingredients and no fancy equipment.
- Beginner-friendly thanks to the no-knead dough.
What Makes the No-Knead Dough So Special?
The foundation of any great cinnamon roll is the dough. My no-knead cinnamon roll dough has become one of the most loved recipes on the blog because it delivers consistently soft and fluffy rolls without requiring a stand mixer or extensive kneading. It is buttery, tender, light and delicious. A higher hydration creates a light, airy texture, while the long rise allows gluten to develop naturally. This means less work for you and beautifully tender rolls every single time. The dough is also incredibly versatile. Once you’ve mastered the base recipe, you can transform it into endless flavour combinations—from classic cinnamon rolls to chocolate, fruit-filled or seasonal variations like these tiramisu-inspired rolls.
The Tiramisu Inspiration
Traditional tiramisu is famous for its combination of espresso-soaked ladyfingers, mascarpone cream and cocoa powder. Instead of layering biscuits and cream, this recipe layers those same flavours inside soft cinnamon rolls. Check out my small serve tiramisu recipe here. Really good strong black coffee adds depth into the filling without making the rolls soggy. Brown sugar caramelises during baking while cocoa powder creates subtle chocolate notes. Cinnamon ties everything together while adding warmth that complements the coffee beautifully. The mascarpone frosting is intentionally light and creamy, echoing the filling of a classic tiramisu without overpowering the rolls.
Ingredients You’ll Need
- The recipe begins with my no-knead cinnamon roll dough, followed by a simple tiramisu-inspired filling and frosting. Which includes all purpose flour, instant yeast, salt, sugar, milk, butter, yogurt.
- For the filling, you’ll need butter, brown sugar, cinnamon, cocoa powder and espresso. Together they create a rich, fragrant swirl that bakes into every layer.
- For the coffee chocolate cream you will need heavy cream, chocolate, coffee powder, salt. Now I like using a combination of milk and dark chocolate to ensure the ganache is not too sweet or too bitter. Also, I like this to be a little runny as we want the warm buns to soak in the cream as it cools.
- For the frosting, mascarpone cheese is the star. Combined with heavy cream, icing sugar and vanilla, it creates a silky topping that melts slightly over the warm rolls. A final dusting of cocoa powder completes the tiramisu experience.
Tips for Perfect Cinnamon Rolls
- Don’t Rush the Rise – The beauty of no-knead dough lies in patience. Allowing the dough enough time to rise develops flavour while creating the soft texture everyone loves.
- Use Strong Coffee – Espresso or really good black coffee delivers the richest coffee flavour. If you don’t have an espresso machine, very strong brewed coffee works well too.
- Roll Evenly – Rolling the dough into an even rectangle helps ensure every cinnamon roll bakes uniformly and has the same beautiful swirl.
- Slice with Dental Floss or a pizza cutter – If using unflavoured dental floss, roll the dough into a log and cut into pieces, if using a pizza cutter slice the dough into strips and roll each piece length wise. This prevents the dough from being squashed and keeps the layers intact.
- Frost While Warm – The rolls should be warm but not piping hot before adding the mascarpone frosting. This allows the frosting to soften beautifully while still maintaining its creamy texture.
- How These Rolls Taste – Imagine the softest cinnamon roll you’ve ever had. Now add fragrant espresso, warm cinnamon, buttery layers and creamy mascarpone frosting. Every bite is balanced—not overly sweet, with just enough coffee to remind you of classic tiramisu. The cocoa powder adds a slight bitterness that keeps the flavours sophisticated while the frosting brings everything together with its smooth, luxurious finish.
Make-Ahead Instructions
One of my favourite things about this recipe is how well it fits into busy schedules. Prepare and shape the rolls the night before, then refrigerate them overnight. The next morning, allow them to come to room temperature while the oven preheats before baking as directed. This makes them perfect for holiday mornings, brunch gatherings and entertaining guests. The baked rolls also freeze well. Freeze them unfrosted and prepare the mascarpone frosting fresh before serving for the best flavour and texture.
Variations to Try:
Once you’ve mastered these Tiramisu Cinnamon Rolls, experiment with different flavour additions. Add finely chopped dark chocolate to the filling for extra richness. Fold chocolate chips into the swirl for a mocha-inspired variation. Finish with chocolate curls instead of cocoa powder for an elegant presentation. For an extra coffee kick, brush the baked rolls lightly with espresso before frosting. Each variation builds on the same reliable no-knead dough while offering a new flavour experience.
Serving Suggestions:
Serve these rolls warm alongside freshly brewed coffee, cappuccino or a flat white. They also pair beautifully with fresh berries, whipped cream or vanilla ice cream if serving as dessert. For special occasions, dust generously with cocoa powder just before serving to recreate the classic tiramisu finish.
Frequently Asked Questions
- Can I make these ahead of time? – Yes. Shape the rolls, refrigerate overnight and bake the next day.
- Why are my cinnamon rolls not fluffy? – This could be because of many reasons, the yeast did not activate (either because the milk was too hot/cold or it has expired), he dough didn’t get enough time to proof (this depends on the weather and temperature, if you live in a colder climate it will take longer to proof, in a hotter and more humid climate it will take lesser time to proof) or you over baked them.
- Can I freeze them? – Absolutely. Freeze the baked rolls before frosting. Thaw and frost before serving.
- Can I use instant coffee? – Strong instant coffee can work, although freshly brewed espresso provides the best flavour.
- Do I have to use mascarpone? – Mascarpone creates the signature tiramisu flavour. Cream cheese can be substituted, but the frosting will have a tangier taste.
- Can beginners make this recipe? – Yes. My no-knead dough is designed to be approachable while still producing bakery-quality cinnamon rolls.
Looking for more cinnamon rolls recipes?
- Chocolate chip cookie cinnamon rolls
- Brownie batter cinnamon rolls
- Baklava cinnamon rolls
- Banana bread cinnamon rolls
- Apple pie cinnamon rolls
- Hot chocolate cinnamon rolls
Now that we have covered how to make tiramisu cinnamon rolls recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Happy baking!
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Tiramisu Cinnamon Rolls (Soft No-Knead Recipe)
These soft and fluffy Tiramisu Cinnamon Rolls are made with my easy no-knead cinnamon roll dough, layered with coffee, cocoa and cinnamon, then finished with a luscious mascarpone frosting. A bakery-style recipe anyone can make at home.
Equipment
- Mixing bowls
- Rubber spatula
- Rolling Pin
- 9x13 deep baking rectangle tray
- Brush
- Spoons
- Pizza cutter/floss
- Piping bag
- Sauce pot
Ingredients
For the dough -
- 1 and 1/2 cup milk
- 1 tbsp instant yeast
- 1 tbsp brown sugar
- 1 cup yogurt
- 5 cups all purpose flour + 1/2 cup more for rolling
- 1 tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup melted butter
- 1/2 cup heavy cream for baking
For the cinnamon butter -
- 1/2 cup butter
- 3/4 cup brown sugar
- 4 tbsp cinnamon sugar
- 1 tbsp cocoa powder
- 2 tbsp coffee powder mixed with 1 tbsp hot water to form a paste
For the coffee cream -
- 1 cup heavy cream
- 1/2 cup chocolate milk and dark mixed
- 2 tbsp coffee powder
For the mascarpone frosting -
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1 tbsp vanilla
- Pinch of salt
- Cocoa powder for dusting on top
Instructions
For the dough -
- Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.
- Once frothy add the yogurt and stir well. Add 5 cups flour, baking powder, baking soda, salt and melted butter. Stir until you have a sticky dough.
- Cover and let it rise for 60 minutes or until doubled in volume.
For the cinnamon coffee butter -
- In another bowl let us make the filling by adding the soft butter, brown sugar, cocoa powder, coffee paste and cinnamon powder. Stir together until combined and set aside.
For the coffee ganache -
- Heat the cream in a sauce pot over medium heat until simmering, take off the heat, add the chocolate, coffee and cover. Allow this to sit for a couple of minutes to allow the heat from the cream to melt the chocolate. Stir until smooth and set aside to cool down. I like using piping bag to help fill each roll with the cream.
Assemble and bake -
- Once the dough has doubled in size, liberally flour your clean kitchen counter with the remaining 1/2 cup flour and roll out the dough with a rolling pin to 9x13inch in height and width approximately.
- Spread out the cinnamon butter filling evenly all over the dough. Using a pizza cutter, portion the dough into 12 strips and roll each slice onto itself creating a scroll and using a brush dust off any excess flour the dough has picked up while rolling.
- Transfer to a baking tray. Cover and let the dough rest for 15 minutes, in the mean time preheat the oven to 180 deg C.
- Once the dough is risen, and oven is preheated, pour over the heavy cream and bake for 28-30 minutes or until golden and puffed up.
For the frosting -
- Whip all the ingredients together until thick and stiff, do not over beat as this will change the texture of the frosting, set in the fridge until ready to use.
To finish -
- Remove from the oven and pipe the coffee ganache into each bun, you could also spoon it over the top. Let them cool for 15 minutes before frosting.
- Dollop each bun with the frosting and dust with cocoa powder before serving.
Notes
- The coffee ganache is an extra element but adds a depth of coffee into the buns that make it the perfect tiramisu flavored cinnamon rolls.
- The frosting is a non negotiable as it is the mascarpone element of the tiramisu recipe.
