Tiramisu Cinnamon Rolls

, Makes 8 rolls

Yeasted cinnamon rolls with an espresso-cocoa filling, baked in espresso cream and topped with mascarpone whipped cream.

prepPreheat oven to 350°F / 175°C
prepGrease a 9 × 13 in baking dish
prepBrew a double shot of espresso
180 ml lukewarm water	Whisk & proof yeast 10 min	Mix & knead dough 10 min	Rise until doubled, 1 1/2–2 hrs	Roll out dough, brush with espresso	Spread filling, roll, slice, rise 30–45 min	Pour over rolls, bake 350°F / 175°C, 25–30 min	Cool rolls 10–15 min, spread topping, dust & garnish
2 1/2 tsp active dry yeast
1 tbsp sugar
1 tsp instant espresso powder
65 g sugar
1 large egg, whisked
1 large egg yolk, whisked
470 g all-purpose flour
1 tsp kosher salt
60 g unsalted butter, melted
115 g salted butter, room temperature (filling)	Stir together filling
220 g light brown sugar, packed
1 1/2 tbsp ground cinnamon
1 tsp instant espresso powder (filling)
1 tbsp unsweetened cocoa powder
1/8 tsp ground cloves
brewed double-shot espresso (to brush on dough)
120 ml heavy cream (for the espresso cream)	Whisk espresso cream
remaining brewed espresso (for the espresso cream)
1 tsp vanilla extract (for the espresso cream)
115 g mascarpone cheese, room temperature	Beat mascarpone, butter, vanilla, sugar	Stream in cream, whip soft peaks
2 tbsp salted butter, room temperature (topping)
1 tsp vanilla extract (for the topping)
90 g powdered sugar, more if desired
120 ml heavy cream (for the topping)
unsweetened cocoa powder, for dusting
chocolate shavings, for garnish

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