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  1. tiramisu cinnamon rolls
    dough:
    3/4 cup (180g) warm milk
    1 pack (7g) instant yeast
    1/4 cup (50g) sugar
    1 tsp instant espresso
    1 egg + 1 egg yolk
    1/4 cup (57g) melted unsalted butter
    3 cups (360g) bread flour
    3/4 tsp (4g) salt
    *add warm milk into a large bowl with sugar, melted butter, and sprinkle on the yeast. Give it a little mix and then add in the eggs, salt, and instant espresso. Note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other ingredients. Then add in flour. Knead for about 8-10 minutes and then let rise for an hour or until its doubled in size.

    bottom layer:
    1/2 cup (113g) softened unsalted butter
    1/2 cup (100g) brown sugar
    1/4 cup (50g) white sugar
    2 tbsp (30g) heavy cream
    1 tsp (4g) vanilla
    1/4 tsp (1g) salt
    *Mix well and add to the bottom of the baking tray (before adding in the rolls). this makes the rolls extra gooey but you can skip this part too!

    coffee filling:
    1/4 cup (57g) softened unsalted butter
    1/2 cup (100g) brown sugar
    1 tbsp (7g) dark cocoa powder
    1 tbsp (5g) instant espresso
    1 tsp (3g) cinnamon
    1/4 tsp (1g) salt
    *cream together the butter and sugar well. then add in the cocoa powder, instant espresso, cinnamon, and salt. note: i used dark cocoa powder but you can use any for this. roll out the dough and spread this mixture on evenly. then roll up and cut into 8 equal pieces. let rise for another hour and then bake at 350f for 25-30 min (check them around the 23 min mark)

    mascarpone cream icing:
    3/4 cup (170g) mascarpone
    1/4 cup (60g) heavy cream
    2 tbsp (25g) sugar
    1 tsp (4g) vanilla
    cocoa powder for dusting
    *cream together the mascarpone and heavy cream until combined. then add in the sugar, and vanilla. if you want it thinner, add in a tbsp or so of heavy cream. spread on top of the mostly cooled cinnamon rolls (make sure they're cooled enough otherwise the "icing" will melt)

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