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From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 34 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these rich and fluffy from scratch Cinnamon Rolls with a decadent chocolate twist and creamy cream cheese frosting. Made with a tangzhong starter for extra softness, the dough is enriched with cocoa powder and filled with a luscious cinnamon-chocolate mixture before being baked to golden perfection. Topped with a smooth, velvety cream cheese frosting, these cinnamon rolls are an irresistible treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

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
  • 1/2-1 teaspoon red gel food coloring
  • 6 tablespoons unsalted butter (cool room temperature for dough incorporation)

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 it thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to slightly acidify.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt. Mix until evenly distributed.
  4. Form Dough: Add the milk and cream mixture, egg, vanilla extract, cooled tangzhong, and red gel food coloring to the dry ingredients. Using a dough hook, knead on low speed for 2 minutes until a shaggy dough forms.
  5. Incorporate Butter: Gradually add softened butter in small amounts (~1/2 tablespoon at a time), allowing each addition to incorporate fully before adding more.
  6. Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  7. First Rise: Shape dough into a tight ball, place it back into the bowl, cover with plastic wrap, and let rest in a warm spot for 30 minutes.
  8. Prepare Filling: In a bowl, mix softened butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth.
  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 dough into a 15×21-inch rectangle. Spread the filling evenly over the dough to the edges using an offset spatula.
  11. Shape Rolls: Use a pizza cutter to slice the dough into 12 strips (~1 3/4 inches wide). Roll each strip tightly into spirals and place into the prepared pan.
  12. Second Rise: Cover pan with plastic wrap and let rise in a warm spot until doubled, about 1 to 2 hours. Preheat oven to 325°F (162°C) during this time.
  13. Bake Rolls: Bake for 28-35 minutes until the center reaches 175°F to 180°F and tops are golden brown.
  14. Make Frosting: While baking, beat cream cheese and softened butter until combined. Gradually add powdered sugar, mix until fluffy. Add vanilla bean paste and heavy cream; mix until smooth and spreadable.
  15. Cool and Frost: Cool rolls in pan on wire rack for 15 minutes. Spread cream cheese frosting evenly over warm rolls. Let sit another 15 minutes to allow frosting to melt and absorb. Serve warm.

Notes

  • Room temperature ingredients ensure the best dough texture and proper yeast activation.
  • The tangzhong method creates a softer, moister crumb in the rolls.
  • Adding cocoa powder to the dough and filling gives a pleasant chocolate depth complementing the cinnamon.
  • The red gel food coloring is optional and primarily for visual appeal.
  • Ensure dough is kneaded adequately for proper gluten development and a tender crumb.
  • Covering the pan during the second rise helps maintain humidity and promotes even rising.
  • Use an instant-read thermometer to check the internal temperature for perfectly baked rolls.
  • Allowing frosting to melt slightly into the warm rolls intensifies flavor and texture.

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