Tiramisu Cinnamon Rolls

Soft and fluffy milk bread cinnamon rolls filled with coffee and topped with mascarpone cream.

The night before, or a couple hours before making the rolls, mix together the 110g heavy whipping cream and 2 tbsp. of coffee grounds, then set it in the fridge to infuse.

Make the tangzhong. Add the 24g flour and 100g milk to a microwave safe bowl and whisk them together. Microwave for 30 seconds, then stir and microwave for another 30 seconds. The mixture should now be a thick slurry, but if it's not, microwave it in 10 second intervals until it has thickened.
Add the tangzhong, flour, sugar, egg, butter, yeast, salt, and milk to the bowl of a stand mixer fitted with the dough hook attachment.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**
While the dough is rising, start on the cinnamon coffee filling.

In a microwave safe bowl, melt the butter. Mix together the coffee grounds and butter, then leave the mixture to sit for 10 minutes. Strain the coffee grounds out of the butter, then let the butter sit at room temeprature until you're ready to assemble the rolls.
In a small mixing bowl, mix together the brown sugar and cinnamon. Set aside.
Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before continuing.
Carefully spread the butter over the dough, then sprinkle the cinnamon brown sugar mixture over the butter in an even layer. From the longer side, use a pizza cutter to slice the dough into 6 evenly sized strips, then tightly roll up each strip.
Transfer the rolls to a lightly buttered and/or lined eighth sheet pan*** Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).
Preheat the oven to 350°F / 175°C.
Brush the heavy cream over the rolls. Bake for 20-25 minutes, until the tops of the rolls start to turn golden brown and the internal temperature of the rolls has reached 180℉ / 82℃.

In a small bowl, beat together the mascarpone, sugar, and vanilla and coffee liquor until combined.
Remove the coffee cream from the fridge. Place a fine mesh sieve over the mascarpone mixture and pour the cream through it to strain out the coffee grounds.
Beat the mixture until stiff peaks form.
Once the rolls are almost room temperature, frost them and dust them with cocoa powder. Serve and enjoy!