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
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)
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.
