Description
These From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting are a decadent, homemade treat perfect for breakfast or dessert. Made with a rich dough incorporating cocoa powder and a tangzhong starter for extra softness, these rolls feature a luscious chocolate-cinnamon filling and are finished with a creamy, smooth cream cheese frosting. The recipe involves a two-rise process and baking at a moderate temperature to yield soft, gooey, and irresistible rolls that melt in your mouth.
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 to 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
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 3/4 cup 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.
- Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Let it sit to allow slight acidification.
- 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 thoroughly combined.
- Form Dough: Add the milk and cream mixture, egg, vanilla extract, cooled 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.
- Incorporate Butter: Gradually add 6 tablespoons softened unsalted butter, about 1/2 tablespoon at a time, allowing each addition to 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: Remove dough from the mixer, shape into a tight round ball by pulling edges underneath, place back in the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
- Prepare Filling: In a bowl, combine 1/2 cup softened butter, light brown sugar, ground cinnamon, cocoa powder, and 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 to a 15×21-inch rectangle. Evenly spread the filling over the dough edges with an offset spatula.
- Shape Rolls: Slice the dough into twelve strips approximately 1 3/4 inches wide with a pizza cutter. Roll each strip tightly into a spiral and place into the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours. Preheat oven to 325°F (162°C) during this time.
- Bake Rolls: Bake for 28-35 minutes or until center rolls reach an internal temperature of 175°F to 180°F and tops are golden brown.
- Make Frosting: In a stand mixer, beat cream cheese and 1/2 cup softened butter until combined. Gradually add powdered sugar and mix on low until fluffy. Add vanilla bean paste and heavy cream, beating until smooth and spreadable.
- Cool and Frost: Let cinnamon rolls cool in pan on wire rack for 15 minutes. Spread cream cheese frosting evenly on warm rolls, then let sit another 15 minutes for frosting to melt and seep in. Serve warm and enjoy!
Notes
- Use room temperature ingredients for best dough consistency and rise.
- Red gel food coloring is optional and adds a subtle color contrast to the chocolate dough.
- Ensure not to overbake; rolls should be soft with golden tops.
- Tangzhong method helps create a tender and fluffy texture.
- Allow frosting to slightly melt into rolls for extra moistness and flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently before serving to revive softness.
