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A sourdough tiramisu roll with cream cheese icing and cocoa powder sits on a plate, with a fork cutting into it; a baking dish is in the background.

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 12 hours
Total Time 12 hours 55 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • ½ cup active sourdough starter
  • 2 eggs large
  • ¾ cup milk
  • ½ cup butter melted
  • 2 tablespoons granulated sugar or honey
  • 1 teaspoon salt
  • 3 cups unbleached all-purpose flour
Filling
  • ½ cup butter softened
  • ½ cup brown sugar
  • 2½ tablespoons ground cinnamon
  • ⅓ cup heavy cream
Tiramisu Frosting
  • 4 ounces cream cheese softened
  • 4 ounces mascarpone cheese
  • ¼ cup milk or heavy whipping cream
  • ¼ cup powdered sugar
  • cocoa powder for dusting

Method
 

  1. In the bowl of a stand mixer, combine the sourdough starter, eggs, milk, melted butter, and sugar or honey.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice into rolls, arrange them in a greased baking dish, cover, and let rise for 1 to 2 hours.
  7. Before baking, pour the heavy cream evenly over the rolls. Bake at 375°F for 25 minutes, or until golden brown.
  8. 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.
  9. 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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