Description
These From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting are a delicious twist on a classic treat, featuring a rich cocoa-flavored dough filled with cinnamon-sugar and topped with a luscious cream cheese frosting. Soft, fluffy, and irresistibly gooey, these rolls are perfect for a special breakfast or dessert.
Ingredients
Scale
Dough and Tangzhong
- 1/4 cup bread flour (for Tangzhong)
- 3/4 cup water (for Tangzhong)
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 tablespoon white vinegar
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter (cool room temperature)
Filling
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 1/2 cup unsalted butter (room temperature)
- 4 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Remove from heat, scrape into a bowl, and let it cool.
- Mix Wet Ingredients: Combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar in a small bowl. Set aside to allow the mixture to acidify slightly.
- Combine Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 1 1/2 tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon sea salt. Mix until fully incorporated.
- Form Dough: Add the milk and cream mixture, 1 egg, 1 teaspoon vanilla extract, cooled tangzhong, and 1/2 to 1 teaspoon red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead for 2 minutes until a shaggy dough forms.
- Incorporate Butter: Gradually add 6 tablespoons softened unsalted butter, about 1/2 tablespoon at a time, making sure each addition is fully incorporated before adding more.
- Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Remove the dough from the bowl, shape it into a tight round ball by pulling edges underneath, place it back in the bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes.
- Prepare Filling: In a bowl, combine 1/2 cup softened unsalted butter, 2/3 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Mix until smooth.
- Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
- Roll and Fill Dough: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Evenly spread the prepared filling over the dough edges using an offset spatula.
- Shape Rolls: Use a pizza cutter to slice the dough into 12 strips about 1 3/4 inches wide. Roll each strip tightly away from you into spirals and place into the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature reaches 175°F to 180°F and tops turn golden brown.
- Make Frosting: While baking, beat together 1/2 cup softened butter and 4 ounces cream cheese in a stand mixer until combined. Gradually add 1 cup powdered sugar and mix on low speed until fluffy. Stir in 1 teaspoon vanilla bean paste or extract and 2 tablespoons heavy cream until smooth and spreadable.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Evenly spread the cream cheese frosting over warm rolls and let sit an additional 15 minutes to allow frosting to melt and seep in. Serve warm and enjoy!
Notes
- Use bread flour for best structure and chewiness.
- Tangzhong technique helps create ultra-soft, fluffy rolls by adding moisture.
- Red gel food coloring is optional and adds aesthetic appeal.
- Ensure all dairy ingredients are at room temperature for proper mixing.
- Cover dough adequately during rises to prevent drying out.
- Internal temperature is the best indicator of doneness for cinnamon rolls.
- Store leftovers covered at room temperature for up to 2 days, or freeze for longer storage.
- Reheat gently before serving to refresh softness.
