These Sourdough Tiramisu Cinnamon Rolls are soft, rich, and full of warm cinnamon flavor. The overnight rise gives the dough a gentle tang, and the frosting and cocoa powder adds that signature tiramisu touch. They’re simple to make but feel a little fancy.
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Why This Recipe Works
These Sourdough Tiramisu Cinnamon Rolls are one of my favorite ways to turn a classic breakfast treat into something a little more special. Here’s what makes them stand out:
- Soft and Fluffy Texture: The sourdough starter gives these rolls a light, airy crumb with just the right amount of chew. It’s the same base I use for my Sourdough Cinnamon Rolls, and it always bakes up beautifully soft.
- Creamy Mascarpone Frosting: The frosting is a smooth blend of mascarpone and cream cheese that melts slightly into the warm rolls. It adds that signature tiramisu flavor without being too sweet.
- Overnight Rise: The dough ferments slowly overnight, which means you can wake up to a ready-to-roll dough in the morning. The long rise also deepens the flavor and gives the rolls a tender texture.
- Warm Cinnamon Filling: The buttery brown sugar and cinnamon swirl through every layer, giving that cozy, classic flavor we all love. It’s a comforting touch that reminds me of my Pumpkin Cinnamon Rolls.
- Tiramisu Finish: A light dusting of cocoa powder on top ties everything together. It’s a simple step that makes these rolls look and taste like a bakery-style treat right from your own kitchen.
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Ingredients
- Active and Bubbly Sourdough Starter – The base of the dough that gives these rolls their soft texture and light tang. Make sure your starter is active and bubbly before mixing for the best rise.
- Eggs – Add richness and structure to the dough, helping it stay tender and fluffy.
- Milk – Provides moisture and helps create a soft crumb. Whole milk works best, but any milk you have on hand will do.
- Melted Butter – Adds flavor and a buttery softness to the dough. You can use salted or unsalted butter; just adjust the added salt slightly if needed.
- Sugar or Honey – Feeds the sourdough starter and adds a touch of sweetness. Honey gives a slightly deeper flavor if you prefer.
- Unbleached All-Purpose Flour – The main structure of the dough. It’s strong enough to hold the rise but still keeps the rolls light and soft.
- Softened Butter – Used in the filling to help the cinnamon and sugar spread evenly and melt into the dough as it bakes.
- Brown Sugar – Sweetens the filling and gives it that classic caramel-like flavor. Light or dark brown sugar both work well.
- Cinnamon – The key spice in the filling that gives warmth and aroma to every bite.
- Heavy Cream – Drizzled over the rolls before baking to keep them extra soft and gooey inside.
- Cream Cheese – Forms the base of the frosting, adding a tangy, creamy layer that pairs perfectly with the sweet rolls.
- Mascarpone Cheese – Adds a smooth, rich texture to the frosting and brings in that tiramisu-inspired flavor.
- Cocoa Powder – Lightly dusted on top for that signature tiramisu finish and a hint of chocolate flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Mix the Dough: Combine the sourdough starter, eggs, milk, melted butter, sugar, flour, and salt, then knead until smooth.
- Rest and Bulk Ferment: Let the dough rest, perform the stretch and folds, then cover and ferment until doubled in size.
- Make the Filling: Mix the softened butter, brown sugar, and cinnamon until smooth.
- Roll and Fill: Roll the dough into a rectangle and spread the cinnamon filling evenly over the surface.
- Slice the Rolls: Roll the dough into a tight log and cut into even-sized rolls.
- Roll and Shape: Gently shape each roll if needed and place them cut-side up.
- Arrange the Rolls: Transfer the rolls to a baking dish and drizzle with the heavy cream.
- Rise: Let the rolls proof until puffy and doubled in size.
- Bake and Frost: Bake until golden brown, then spread with the cream cheese and mascarpone frosting while still warm.
- Dust and Serve: Finish with a generous dusting of cocoa powder and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Coffee Flavor: I like to brush the rolled-out dough with a little cooled espresso before adding the filling. It gives the rolls a deeper tiramisu flavor that pairs perfectly with the mascarpone frosting.
- Chocolate Swirl: You can sprinkle mini chocolate chips or a thin layer of cocoa powder over the cinnamon filling before rolling. It melts into the layers and adds a touch of chocolate in every bite.
- Frosting Swap: If you don’t have mascarpone, use all cream cheese and add a splash of vanilla extract. It keeps the frosting creamy and smooth.
What to Serve with Sourdough Tiramisu Cinnamon Rolls
Breakfast
- These sourdough tiramisu cinnamon rolls are soft, sweet, and perfect for a cozy breakfast. We love serving them warm with a cup of coffee so the mascarpone frosting and cocoa powder really give that tiramisu-style flavor.
- For a bigger breakfast spread, pair them with Syrniki (Farmer’s Cheese Pancakes), Brown Sugar Pancakes, or Old-Fashioned Buttermilk Pancakes. It gives the table a sweet, homemade feel that works beautifully for weekends or holidays.
Brunch
- These rolls make a beautiful brunch centerpiece because they feel a little more special than classic cinnamon rolls. Serve them with Bacon and Egg Tater Tot Breakfast Casserole, Breakfast Ham and Cheese Croissants, or Sourdough Strata for a sweet and savory spread.
- For a sweeter brunch table, pair them with berry croissant bake or Sourdough Pumpkin Cream Cheese Muffins. The soft rolls, creamy frosting, and dusting of cocoa make the whole meal feel extra cozy.
FAQs
Can I use sourdough discard instead of active starter?
It’s best to use an active, bubbly starter for this recipe so the dough rises properly overnight. Discard won’t give the same lift, but if you want to use it, add a small amount of instant yeast to help the dough rise.
What if my dough doesn’t double overnight?
If your kitchen is cool, the dough may just need more time. Move it to a slightly warmer spot or give it another hour or two until it looks puffy and airy.
Do I have to use mascarpone in the frosting?
Mascarpone gives the frosting that classic tiramisu flavor, but you can use all cream cheese if needed. Add a splash of vanilla extract to keep the flavor balanced.
How long does it keep?
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm, and add a little extra frosting if you like. You can also freeze baked rolls (without frosting) for up to 2 months.
More Sourdough Recipes You’ll Enjoy
- Double Chocolate Sourdough Bread – This is a double chocolate sourdough bread recipe! It has a brownie’s flavor and a sourdough loaf’s texture! Best of both worlds! This loaf has a rich chocolate flavor with chocolate chips in every bite.
- Sourdough Chocolate Babka – The softest sourdough chocolate babka with rich chocolate swirls – made with wild yeast, no commercial yeast needed. There’s just something magical about a freshly baked sourdough chocolate babka — those glossy chocolate ribbons, the
- Sourdough Lemon Bundt Cake – This sourdough lemon Bundt cake is bright, buttery, and bursting with lemon, juicy raspberries, and creamy white chocolate chips folded right into the batter.
- Blueberry Sourdough Focaccia Danish with Cream Cheese – Blueberry sourdough focaccia Danish with cream cheese, crumb topping, and sugar glaze – an easy recipe for a bakery-style Danish twist.
If you try this Sourdough Tiramisu Cinnamon Roll recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!
Sourdough Tiramisu Cinnamon Rolls
These Sourdough Tiramisu Cinnamon Rolls combine soft, fluffy sourdough cinnamon rolls with a rich mascarpone cream cheese frosting and a dusting of cocoa powder. Inspired by classic tiramisu, they're the perfect make-ahead breakfast or dessert for holidays, brunches, or slow weekend mornings.
Ingredients
Method
- In the bowl of a stand mixer, combine the sourdough starter, eggs, milk, melted butter, and sugar or honey.
- Add the flour and salt, then knead with the dough hook for about 10 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Cover the dough and let it rest for 20 minutes. Perform 2 to 3 sets of stretch and folds, resting the dough for 20 minutes between each set.
- Once the dough passes the windowpane test, transfer it to a lightly oiled bowl, cover tightly, and let it ferment overnight in a warm place for 8 to 12 hours, or until doubled in size.
- The next day, mix together the softened butter, brown sugar, and cinnamon. Roll the dough into a large rectangle about ¼-inch thick, spread the filling evenly over the surface, then roll it into a tight log.
- Slice into rolls, arrange them in a greased baking dish, cover, and let rise for 1 to 2 hours.
- Before baking, pour the heavy cream evenly over the rolls. Bake at 375°F for 25 minutes, or until golden brown.
- While the rolls cool slightly, beat the cream cheese until smooth. Add the mascarpone, then the milk or heavy cream and powdered sugar, mixing until light and creamy.
- Spread the frosting over the warm rolls and finish with a generous dusting of cocoa powder before serving.
Notes
- Use an active, bubbly starter. A lively starter helps the dough rise properly overnight and gives the rolls their soft, airy texture.
- Knead until smooth and elastic. The dough should pull away from the sides of the bowl and pass the windowpane test before fermenting.
- Keep the dough warm during fermentation. If your kitchen is cool, place the covered bowl in the oven with the light on to help it rise steadily.
- Roll the dough evenly. Aim for a consistent ¼-inch thickness so the rolls bake evenly and stay soft in the center.
- Don’t skip the heavy cream drizzle. Pouring cream over the rolls before baking keeps them extra moist and gooey inside.
- Let the rolls cool slightly before frosting. This helps the mascarpone frosting melt just enough to coat the tops without sliding off.
- Dust with cocoa right before serving. It gives that classic tiramisu look and a light chocolate flavor.
- Make ahead for easy mornings. Shape the rolls the night before, refrigerate, then let them come to room temperature and rise before baking.
- Store leftovers in an airtight container. Reheat gently in the oven or microwave and add a touch of frosting to refresh them.
- For a stronger tiramisu flavor, brush the dough with cooled espresso before adding the filling or mix a little espresso powder into the frosting.
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