Coffee Mascarpone Cinnamon Rolls (Print Version)

# Ingredients:

→ Coffee Milk

01 - 90g (1/3 cup + 1 tablespoon) whole milk
02 - 1 tablespoon coffee grounds

→ Tangzhong

03 - 24g (3 tablespoons) all-purpose flour
04 - 100g (1/3 cup + 2 tablespoons) whole milk

→ Brioche Dough

05 - 240g (2 cups) all-purpose flour
06 - 1 tablespoon granulated sugar
07 - 1 egg, room temperature
08 - 56g (4 tablespoons) unsalted butter, room temperature
09 - 1 1/2 teaspoons active dry yeast
10 - 1 teaspoon salt

→ Cinnamon Coffee Filling

11 - 42g (3 tablespoons) unsalted butter, room temperature
12 - 100g (1/2 cup) light brown sugar
13 - 1 tablespoon coffee grounds
14 - 2 teaspoons ground cinnamon
15 - 2 tablespoons heavy cream or whole milk

→ Mascarpone Frosting

16 - 226g (1 cup) mascarpone
17 - 2 tablespoons granulated sugar
18 - 2 teaspoons vanilla bean paste
19 - 1 teaspoon rum extract (optional)
20 - Cocoa powder for dusting

# Instructions:

01 - Mix coffee grounds and milk, refrigerate to infuse (2+ hours or overnight).
02 - Microwave flour and milk mixture in 30-second intervals until thickened to a slurry.
03 - Strain coffee grounds from milk, warm to 100°F.
04 - Combine all dough ingredients, knead 15-20 minutes until passing windowpane test.
05 - Let dough rise until doubled (~1 hour).
06 - Mix butter, sugar, coffee grounds, and cinnamon until combined.
07 - Roll dough to 12x16 inches, spread filling, roll up, cut into 8-9 pieces.
08 - Let rolls rise 30 minutes. Brush with cream, bake at 350°F for 18-22 minutes.
09 - Beat mascarpone frosting ingredients, spread on warm rolls. Dust with cocoa powder.

# Notes:

01 - Uses tangzhong method for softer texture
02 - Can prep dough overnight
03 - Coffee-infused milk adds tiramisu flavor

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