If you have a passion for baking and crave a treat that feels like a warm hug, you absolutely must try this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe. Each bite is a heavenly swirl of tender, fluffy dough, rich cocoa, and fragrant cinnamon, all crowned with a luscious chocolate-infused cream cheese frosting. It’s a spectacular take on classic cinnamon rolls, crafted entirely from scratch with love and simple ingredients that transform your kitchen into a cozy bakery. Perfect for weekend breakfasts or special gatherings, these cinnamon rolls will become your new favorite indulgence.
Ingredients You’ll Need
Every great recipe starts with simple, quality ingredients that each play a vital role in delivering delightful flavor, texture, and color to these amazing rolls. You’ll find familiar staples alongside a few special touches that elevate this cinnamon roll experience.
- Bread flour: Essential for achieving that soft, chewy crumb typical of perfect cinnamon rolls.
- Water: Used to create the tangzhong, which keeps the rolls incredibly tender and moist.
- Whole milk and heavy cream: These add richness and complexity to the dough.
- White vinegar: Helps tenderize the dough with a slight acidity.
- Granulated sugar: Sweetens the dough just right without overpowering.
- Cocoa powder: Provides a deep chocolate flavor that complements cinnamon beautifully.
- Instant yeast: The magic behind the fluffy rise of the dough.
- Fine sea salt: Enhances all the flavors and balances sweetness.
- Egg: Adds structure and boosts tenderness.
- Vanilla extract and vanilla bean paste: Infuse aromatic warmth to both dough and frosting.
- Red gel food coloring: Adds a fun, slight blush to the dough for visual appeal.
- Unsalted butter: Used both in dough and filling for richness and moistness.
- Light brown sugar: Gives the filling a deep, caramel-like sweetness.
- Ground cinnamon: The star spice that creates that classic cinnamon roll flavor.
- Cream cheese, powdered sugar, heavy cream: Whipped together for that irresistibly smooth frosting.
How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Step 1: Prepare Tangzhong
Start by making the tangzhong, a simple cooked mixture of water and bread flour. It acts as a flavorful moisture booster and creates the softest dough texture you can imagine. Whisk together the water and flour in a small saucepan, cooking over medium heat until it thickens into a smooth, pasty slurry. Let it cool before using.
Step 2: Mix Wet Ingredients
Combine whole milk, heavy cream, and white vinegar in a small bowl. This mixture slightly acidifies your dairy, helping your dough rise to tender perfection while keeping it rich and flavorful.
Step 3: Combine Dry Ingredients
In your mixer bowl, blend bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. This cocoa-infused dry base sets the stage for the chocolatey goodness in the rolls.
Step 4: Form the Dough
Add your wet ingredients along with the egg, vanilla extract, cooled tangzhong, and red gel food coloring into the dry mix. Use the dough hook at low speed to bring everything together into a shaggy dough ball. This is where the dough starts to come alive!
Step 5: Incorporate Butter
Gradually mix in cooled softened butter a bit at a time, allowing each small addition to fully absorb. This slow process enriches the dough, making it luscious and tender.
Step 6: Knead the Dough
Knead on low to medium speed for 8 to 10 minutes until your dough becomes smooth, elastic, and slightly tacky. This step is key to developing the perfect chewy texture.
Step 7: First Rise
Shape your dough into a tight round ball by folding the edges underneath. Return it to the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes to begin its magical rise.
Step 8: Prepare the Filling
Mix softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and spreadable. This filling is what melts inside the rolls, creating pockets of delightful flavor.
Step 9: Roll and Fill Dough
On a lightly floured surface, roll your dough into a large rectangle. Evenly spread the flavorful filling across the surface, making sure every inch is covered for the perfect swirl.
Step 10: Shape Rolls
Slice your filled dough into twelve equal strips using a pizza cutter, then roll each strip tightly into spirals and place them snugly into a parchment-lined baking pan. This creates that classic cinnamon roll shape ready to puff and bake.
Step 11: Second Rise
Cover the rolls with plastic wrap and let them rise again in a warm spot for 1 to 2 hours until doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
Step 12: Bake Rolls
Bake the rolls for about 28 to 35 minutes until golden and cooked through, with an internal temperature of 175°F to 180°F. The aroma will start filling your kitchen, making it impossible to wait any longer.
Step 13: Make the Frosting
While the rolls bake, whip together cream cheese and softened butter until creamy. Gradually mix in powdered sugar, vanilla bean paste, and heavy cream until your frosting is fluffy and spreadable, perfect for that irresistible finish.
Step 14: Cool and Frost
After baking, cool the rolls for 15 minutes, then slather the luscious chocolate cream cheese frosting over the warm buns. Let them sit for another 15 minutes so the frosting melts slowly into every soft fold. Now, it’s time to dig in!
How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Garnishes
For an extra special touch, sprinkle chopped toasted nuts like pecans or walnuts for a delightful crunch. Fresh berries on the side add a juicy brightness that contrasts wonderfully with the rich rolls.
Side Dishes
Pair these cinnamon rolls with a hot cup of coffee or a creamy latte to balance the sweetness. Fresh fruit salads or yogurt with honey also complement the richness of the rolls without overwhelming your palate.
Creative Ways to Present
If you’re serving these at brunch or a party, arrange the rolls on a wooden board with small bowls of extra frosting and fruit preserves for a build-your-own cinnamon roll experience. For gifting, wrap individual rolls in parchment and tie with a ribbon – it’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Keep leftover cinnamon rolls in an airtight container at room temperature for up to two days. This maintains their softness and flavor without drying out.
Freezing
You can freeze unbaked shaped rolls right in the pan, covered tightly with plastic wrap and foil, for up to one month. When ready, let them thaw and rise before baking. Baked rolls also freeze well; wrap them individually and store in a freezer bag.
Reheating
Rewarm rolls gently in a microwave for 20 to 30 seconds or in a warm oven to refresh their softness. Adding a small dab of butter or extra frosting helps revive their luscious texture.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour is preferred because of its higher protein content which gives the rolls their chewy texture. Using all-purpose flour may result in slightly softer rolls but they’ll still be delicious.
What is tangzhong and why use it?
Tangzhong is a cooked flour-water mixture that locks in moisture for extra soft and fluffy bread. It’s what makes these From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe stand out with their tender crumb.
Can I make the dough in a stand mixer without a dough hook?
While a dough hook is ideal for kneading, you can mix by hand or use a regular mixer paddle and then finish kneading on a floured surface. Just be patient and knead until smooth and elastic.
Is the red gel food coloring necessary?
No, it’s optional and mainly used for a subtle color blush in the dough. The rolls taste fantastic without it, so feel free to skip if you prefer natural dough color.
How do I store the frosting if I have leftovers?
Store leftover cream cheese frosting in an airtight container in the refrigerator for up to one week. Bring it to room temperature and whisk lightly before spreading again.
Final Thoughts
If you love baking and swoon-worthy cinnamon rolls, this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is a must-try. It’s a delightful blend of tender dough, rich cocoa, and creamy frosting that will fill your home with irresistible warmth and comfort. Once you make them, they’re sure to become a staple in your baking repertoire. Grab your ingredients and get ready to bake some unforgettable cinnamon love!
Print
From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these homemade cinnamon rolls made from scratch, featuring a rich chocolate-infused dough and a luscious cream cheese frosting. The dough incorporates a tangzhong starter for extra softness and a tender crumb. Filled with a spiced cinnamon and cocoa mixture, these rolls are baked to golden perfection and topped with a velvety cream cheese glaze, perfect for a cozy breakfast or indulgent dessert.
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
- 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 the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens into a smooth paste. Transfer to a bowl and let cool completely.
- Mix Wet Ingredients: Combine the whole milk, heavy cream, and white vinegar in a small bowl. Set aside to allow slight acidification.
- Combine Dry Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt. Mix to blend.
- Form Dough: Add the milk-cream mixture, egg, vanilla extract, tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead about 2 minutes until a shaggy dough forms.
- Incorporate Butter: Gradually add the softened unsalted butter about 1/2 tablespoon at a time, letting each fully incorporate 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: Shape dough into a tight ball, place in a bowl, cover with plastic wrap, and rest in a warm spot for 30 minutes.
- Prepare Filling: In a bowl, mix softened butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth.
- Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper.
- Roll and Fill Dough: Roll dough on a floured surface into a 15×21-inch rectangle. Spread filling evenly over the dough using an offset spatula.
- Shape Rolls: Cut dough into twelve 1 3/4-inch strips with a pizza cutter. Roll each strip tightly away from you into spirals and place in prepared pan.
- Second Rise: Cover pan with plastic wrap and let rolls rise in a warm spot until doubled in size, about 1-2 hours. Preheat oven to 325°F (162°C).
- Bake Rolls: Bake for 28-35 minutes or until internal temperature reaches 175°F to 180°F and tops are golden brown.
- Make Frosting: Beat cream cheese and softened butter until combined. Gradually add powdered sugar, then vanilla bean paste and heavy cream. Mix until smooth and spreadable.
- Cool and Frost: Cool rolls in the pan on a wire rack for 15 minutes, then spread frosting evenly over warm rolls. Let set another 15 minutes before serving warm.
Notes
- Room temperature ingredients help dough rise better and mix more evenly.
- Tangzhong method ensures the cinnamon rolls stay moist and soft for days.
- Red gel food coloring is optional and adds a subtle tint to the dough for visual appeal.
- Use an instant-read thermometer to check the internal temperature for perfectly baked rolls.
- The frosting can be made ahead and stored refrigerated for up to 3 days; bring to room temperature before spreading.
- For extra chocolaty rolls, increase cocoa powder slightly in both dough and filling.
- Make sure all butter is softened but not melted to incorporate smoothly into the dough and icing.
