From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

If you’ve ever dreamed of bakery-quality cinnamon rolls right at home, then this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is going to be your new weekend obsession. These rolls are rich, tender, and bursting with just the right balance of cinnamon, cocoa, and that irresistible cream cheese frosting that melts into every crevice. Made with a special tangzhong method for the softest texture, plus a splash of red gel food coloring to brighten their appearance, these homemade delights are as stunning as they are scrumptious. Trust me, once you master this recipe, your kitchen will smell like heaven and your breakfast table will never be the same again.

Ingredients You’ll Need

Don’t be intimidated by the list — the ingredients are simple staples that combine to create amazing texture, flavor, and color. Each component, from the creamy butter to the tangzhong mixture, plays a crucial role in achieving that soft, pillowy dough and the luscious frosting on top.

• Bread flour (3 2/3 cups plus 1/4 cup): Gives structure and chewiness to your rolls, while a small portion makes the tangzhong paste.
• Water (3/4 cup): Used in the tangzhong to hydrate the flour and create that tender crumb.
• Whole milk (1/3 cup, room temperature): Adds fat and richness for a soft dough.
• Heavy cream (1/3 cup room temperature plus 2 tablespoons): The cream adds moisture to the dough and gives the frosting a silky finish.
• White vinegar (1 tablespoon): Slightly acidifies the dairy mixture to tenderize the dough and boost yeast activity.
• Granulated sugar (1/3 cup): Sweetens the dough just enough without overpowering the cinnamon filling.
• Cocoa powder (1 1/2 tablespoons plus 2 teaspoons): Adds that delicious chocolate depth to both the dough and filling.
• Instant yeast (2 teaspoons): The magic that makes your dough rise soft and fluffy.
• Fine sea salt (1 teaspoon): Balances sweetness and enhances overall flavor.
• Egg (1, room temperature): Helps enrich the dough and add structure.
• Vanilla extract (1 teaspoon plus vanilla bean paste in filling and frosting): Layers of vanilla elevate the flavors beautifully.
• Red gel food coloring (1/2-1 teaspoon): Gives a subtle, warm glow to your rolls making them more inviting.
• Unsalted butter (6 tablespoons cool room temperature for dough, 1/2 cup room temperature for filling, plus 1/2 cup room temperature for frosting): Butter is key for that rich, tender texture inside and glossy finish outside.
• Light brown sugar (2/3 cup packed): Sweet, caramel notes that complement cinnamon and cocoa perfectly.
• Ground cinnamon (1 tablespoon): The star spice for those classic warming notes.
• Cream cheese (4 ounces): Creates the luscious, tangy frosting you won’t be able to resist.
• Powdered sugar (1 cup): Sweetens and smooths the frosting for the perfect spread.

How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

Step 1: Prepare Tangzhong

This is a small but spectacular step that transforms the dough’s texture. Whisk together the water and 1/4 cup bread flour in a saucepan, then cook it over medium heat, stirring constantly, until it thickens into a creamy paste. This cooked mixture, known as tangzhong, traps moisture in your rolls, ensuring softness for days.

Step 2: Mix Wet Ingredients

In a small bowl, bring together the whole milk, heavy cream, and white vinegar. This combo’s gentle acidity tenderizes the dough and kickstarts the yeast’s magic. Let it rest to allow subtle acidification—this makes all the difference to how tender your rolls come out.

Step 3: Combine Dry Ingredients

Whisk flour, sugar, cocoa powder, instant yeast, and salt in your mixer bowl until everything is evenly blended. This shifts your ingredients from simple components to the foundation of these heavenly rolls.

Step 4: Form Dough

Add the milk mixture, egg, vanilla, tangzhong, and red food coloring to the dry ingredients. Knead gently on low speed for a couple of minutes until it looks shaggy—that’s a great sign the dough is forming.

Step 5: Incorporate Butter

Slowly add the softened butter bit by bit, making sure each addition melts seamlessly into the dough. Patience here rewards you with a rich, delicate crumb that feels like a dream.

Step 6: Knead Dough

Continue kneading for 8 to 10 minutes until your dough feels smooth, elastic, and just a bit tacky. It’s ready to rest when it springs back slowly after a gentle poke.

Step 7: First Rise

Shape your dough into a tight ball, cover it snugly with plastic wrap, and tuck it into a warm, cozy spot for 30 minutes. This brief rest begins the yeast fermentation and helps develop flavor.

Step 8: Prepare Filling

Whip together softened butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until silky smooth. This luscious filling offers bursts of cinnamon and chocolate in every rolled layer.

Step 9: Prepare Baking Pan

Line a 9×13-inch metal baking pan with parchment paper — this will ensure your rolls bake evenly and come out effortlessly.

Step 10: Roll and Fill Dough

Roll your rested dough into a large rectangle on a lightly floured surface. Spread your decadent filling evenly over every inch so each bite is equally delicious.

Step 11: Shape Rolls

Slice the filled dough into twelve strips and roll each into a spiral, tucking in the edges for that perfect cinnamon roll shape. Arrange them snugly in your pan, ready for their final rise.

Step 12: Second Rise

Let your rolls rest and rise for about an hour to two hours until doubled in size. This step is essential for soft, tender rolls. While waiting, preheat your oven to 325°F (162°C).

Step 13: Bake Rolls

Bake your cinnamon rolls for 28 to 35 minutes, looking for a golden top and an internal temperature between 175°F and 180°F. That warm, chocolatey aroma filling your kitchen will be irresistible.

Step 14: Make Frosting

While rolls bake, beat cream cheese and butter together, then slowly add powdered sugar until fluffy. Stir in vanilla and heavy cream until it’s spreadable perfection. This frosting is the grand finale that turns good cinnamon rolls into unforgettable ones.

Step 15: Cool and Frost

Let your rolls cool slightly before slathering them with the cream cheese frosting. Allow the frosting to melt gently into those warm swirls for the ultimate gooey bite. Serve warm and get ready for compliments.

How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

Garnishes

Sprinkle a few toasted chopped pecans or walnuts on top for a crunchy contrast, or dust lightly with cocoa powder for an elegant touch. Fresh berries like raspberries add a bright, tangy pop that pairs wonderfully with the rich flavors.

Side Dishes

Your cinnamon rolls shine on their own but pairing them with a glass of cold milk, a creamy latte, or a freshly brewed pot of coffee really elevates the experience. For brunch, serve alongside fresh fruit salad or a light yogurt parfait to balance the richness.

Creative Ways to Present

Try stacking a few rolls on a pretty cake stand for a festive centerpiece. You can also individually wrap leftover rolls with parchment and ribbon as sweet gifts for friends. Adding small edible flowers or chocolate shavings gives them a stunning bakery display-worthy look.

Make Ahead and Storage

Storing Leftovers

Keep any leftover rolls in an airtight container at room temperature for up to two days. To maintain freshness, lightly warm them before serving to refresh their soft texture and bring back that melty frosting magic.

Freezing

You can freeze baked cinnamon rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to three months, making this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe perfect for prepping in advance.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm rolls in a 350°F oven for 10-12 minutes or microwave individually for about 20 seconds. Finish by adding a fresh layer of frosting or letting the original melting frosting shine through.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can swap with all-purpose flour, but bread flour contains more protein, which helps create chewier, sturdier rolls. Using all-purpose flour will result in slightly softer, more tender rolls.

What does tangzhong do in this recipe?

Tangzhong is a cooked flour and water mixture that traps moisture, giving the cinnamon rolls a uniquely soft, fluffy texture that stays fresh longer. It’s a simple step that elevates the entire loaf experience.

Can I make the dough and refrigerate overnight?

Absolutely! After forming the dough, cover it well and refrigerate overnight. This slow fermentation enhances flavor. Just bring it back to room temperature before rolling out and filling.

Is the red gel food coloring necessary?

No, it’s optional and mainly for visual appeal. It adds a warm, inviting hue but skipping it won’t affect the flavor or texture of your cinnamon rolls.

How do I store leftover frosting?

Keep leftover frosting in an airtight container in the fridge for up to 3 days. Let it come to room temperature and give it a quick mix before spreading again to restore its smooth consistency.

Final Thoughts

Making these From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is a rewarding adventure that fills your home with warmth and irresistible aromas. Each step, from the tangzhong to the rich frosting, is crafted to deliver softness, flavor, and indulgence like no other. Whether it’s a special occasion or a cozy weekend treat, these rolls promise smiles with every bite. Don’t wait to try them—your taste buds will thank you endlessly.

Print