I was the biggest grinch this holiday season. I didn't know what had come over me. Maybe it was stormageddon, or maybe my inner Daria was finally taking over. Whatever cheer and brightness I'm usually smitten with had decided to take a sabbatical this year.
I needed a pick me up. A tiramisu, if you will. But a holiday version. And so I bring you, vast internet, tiramisu cinnamon rolls (!!) This recipe, along with a baking session with my girl Coley, was just the pick-me-up I needed.
tiramisu cinnamon rolls
adapted from local milk
1 1/4 cup milk
2 tablespoons of coffee
1 packet active dry yeast
1/2 cup butter
1/4 cup mocha mascarpone, room temperature
3/4 cup sugar
1/2 teaspoon nutmeg
splash of vanilla
1/2 teaspoon salt
4 cups flour
6 tablespoons butter, room temperature
3/4 brown sugar
sprinkle of nutmeg
1 tablespoon cinnamon
2 tablespoons sugar
1/3 mocha mascarpone
1/3 heavy cream
Gently heat the milk with coffee grounds stirred in. Just before it comes to a boil, remove from stove and strain. Stir in yeast. Brown the butter in a skillet. In a large bowl, combine milk, browned butter, eggs, mascarpone, sugar, nutmeg, vanilla, and salt. Once combined, slowly fold in the flour until it's just come together. Cover with a towel or plastic wrap and allow to rise for about 1-2 hours in a warm spot.
Once the dough has risen, sprinkle a bit of flour on a clean surface and roll the dough out until it's a rectangle and about half an inch thick. Spread the six tablespoons of butter onto the dough. In a small bowl, combine the brown sugar, nutmeg, and cinnamon. Once mixed, sprinkle on the dough. Gently roll the dough into a log long-ways (so it's longer as opposed to thicker) and take string to cut each piece. Place in a baking pan (I used a cake pan) and allow to rise for about an hour.
Once the dough has risen for a second time, bake at 350°F for 30-40 minutes. Beth's recipe says 20-25, but mine weren't golden brown until about 40 minutes in. Just keep an eye on them.
In the mean time, make your tiramisu topping. Separate the egg yolks and whites into separate bowls. In the bowl with the yolks, add the sugar and mix until the granules have dissolved. Fold in the mascarpone. In the bowl with the whites, beat with an electric mixer until stiff peaks form. In a third bowl, beat the heavy cream until it's whipped cream. Once all three are ready, fold the whipped cream into the mascarpone mixture. Then fold in the egg whies. Gently! Trust me. When you have your light and fluffy mixture, eat serve with your cooled cinnamon rolls. You can slather a layer on the cinnamon rolls, or pile on as much as much as you'd like (I ended up with a cinnamon roll to cream ratio of 2:1).
Oh, and it'd probably be even better if you grated some dark chocolate on everything once you got the cream on but I was so excited I just dove right in.