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From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

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4.1 from 6 reviews

  • Author: Chef
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings

Description

These homemade cinnamon rolls from scratch feature a tender, fluffy dough enriched with a tangzhong starter, layered with a luscious cinnamon-cocoa filling and topped with rich cream cheese frosting. Perfectly baked to golden perfection, they make a delightful breakfast or dessert treat that’s worth every minute of the preparation time.

Ingredients

Dough and Tangzhong

  • 1/4 cup bread flour
  • 3/4 cup water
  • 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
  • Tangzhong from the recipe above
  • 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

  1. Prepare Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape it into a bowl and set aside to cool.
  2. Mix Wet Ingredients: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly acidify.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, mix 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well incorporated.
  4. Form Dough: Add the milk and cream mixture, egg, vanilla extract, prepared tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead for 2 minutes until a shaggy dough ball forms.
  5. Incorporate Butter: Gradually add the softened butter, about 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
  6. Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky.
  7. First Rise: Remove dough from the mixer bowl, shape it into a tight round ball by pulling the edges underneath, and place it back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes.
  8. Prepare Filling: In a separate bowl, combine 1/2 cup softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth, either by hand or using a mixer.
  9. Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
  10. Roll and Fill Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Evenly dollop the prepared filling over the dough and spread it to the edges with an offset spatula.
  11. Shape Rolls: Use a pizza cutter to slice the filled dough into twelve strips, each about 1 3/4 inches wide. Roll each strip tightly away from you into a spiral and carefully place them into the prepared baking pan.
  12. Second Rise: Cover the pan with plastic wrap and place it in a warm spot to rise until doubled in size, about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C).
  13. Bake Rolls: Once risen, bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 175°F to 180°F, and the tops are golden brown.
  14. Make Frosting: While the rolls bake, prepare the cream cheese frosting. In a stand mixer, beat together cream cheese and 1/2 cup softened butter until combined. Gradually add powdered sugar and mix on low speed until fluffy. Add vanilla bean paste and heavy cream, mixing until smooth and spreadable.
  15. Cool and Frost: Allow the cinnamon rolls to cool in the pan on a wire rack for 15 minutes. Then spread the cream cheese frosting evenly over the warm rolls. Let them sit another 15 minutes to allow the frosting to melt and seep in. Serve warm and enjoy!

Notes

  • Use bread flour for better gluten development and chewy texture. Be sure to measure flour properly by spooning it into the cup and leveling off with a knife.
  • Tangzhong method helps give the rolls a soft, tender crumb and longer freshness.
  • The red gel food coloring is optional; it enhances visual appeal but can be omitted if preferred.
  • Ensure all wet ingredients and eggs are at room temperature to help with proper yeast activation and dough consistency.
  • You can store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
  • Adjust sweetness in the filling or frosting to taste.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/from-scratch-cinnamon-rolls-with-chocolate-and-cream-cheese-frosting-recipe/