Introduction: TIRAMISU CINNAMON ROLLS

By Treat Factory

TIRAMISU CINNAMON ROLLS

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Step 1: CINNAMON ROLL DOUGH

470g Plain Flour

7g Fast Action Dried Yeast

56g Caster Sugar

1tsp Salt

2 Eggs

60g Unsalted Butter (Melted)

120ml Milk

120ml Warm Water

2tsp Espresso Powder

1tsp Vanilla Extract

Begin by adding the espresso powder to the warm water and stir well. Next, add the milk, melted butter, eggs and vanilla extract to the espresso mixture and whisk together. In a bowl or stand mixer add the flour, yeast, salt and sugar and mix together. Add the wet espresso mixture and stir until combined. Once a dough has formed, knead for 8-10minutes (this can be done using a dough hook attachment or by hand). Place the dough in an oiled bowl and cover with cling film to rise for 2 hours.

Step 2: FILLING

113g Unsalted Butter (Melted)

100g Light Brown Sugar

150g Milk Chocolate (Grated)

2tbsp Cinnamon

60ml Double Cream (Warm)

2tsp Espresso Powder

Once the dough has risen, roll the dough out into a large rectangle. Evenly spread the the melted butter, sugar, chocolate and cinnamon on top of the dough before rolling the dough up and sealing together. Remove the ends and begin to divide the rolled up dough evenly. Place the cinnamon rolls in a baking dish and leave to rise for 30 minutes. Once risen, mix the warm cream and espresso powder together and brush over the cinnamon rolls before baking at 175 degrees C for 20-25 minutes. Leave to cool.

Step 3: WHIPPED MASCARPONE

250g Mascarpone

75ml Baileys

60g Icing Sugar

580ml Whipping Cream

Cocoa Powder

Milk Chocolate (Melted)

Whip the mascarpone, baileys and icing sugar together. Once smooth and homogeneous, add the whipping cream and whip until stiff peaks form. Pipe the mixture on top of the cooled cinnamon rolls and top with cocoa powder and melted milk chocolate.

Step 4: ENJOY