If you’ve ever dreamed of waking up to a fresh, warm treat that feels like it was crafted with love just for you, then this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is exactly what you need to try. These rolls combine the comforting spice of cinnamon with the rich allure of chocolate, all topped with a silky cream cheese frosting that melts right into every swirl. From the delicate tangzhong that makes the dough irresistibly tender to the luscious filling and frosting, this recipe will have you baking up a batch that tastes like a little slice of heaven.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the perfect balance of flavor, texture, and that gorgeous color that makes these cinnamon rolls so stunning. You’ll find straightforward pantry staples combined with a few special touches that elevate every bite.
- Bread flour (4 cups total): Provides the perfect gluten structure to give the rolls their soft but sturdy texture.
- Water (3/4 cup): Used to make the tangzhong, essential for the soft crumb of the dough.
- Whole milk (1/3 cup, room temperature): Adds richness and tenderness to the dough.
- Heavy cream (1/3 cup + 2 tablespoons, room temperature): Enhances flavor depth both in dough and frosting.
- White vinegar (1 tablespoon): Slightly acidifies the milk to improve dough texture.
- Granulated sugar (1/3 cup): Sweetens the dough just enough to balance flavors.
- Cocoa powder (1 1/2 tablespoons + 2 teaspoons): Adds a chocolatey depth in both dough and filling.
- Instant yeast (2 teaspoons): The magic that makes your dough rise beautifully fluffy.
- Fine sea salt (1 teaspoon): Enhances all the flavors without overpowering.
- Egg (1, room temperature): Adds richness and structure to the dough.
- Vanilla extract and vanilla bean paste (1 teaspoon each): Adds aromatic, warm notes throughout.
- Red gel food coloring (1/2 to 1 teaspoon): Gives a lovely hint of color to make the rolls visually stunning.
- Unsalted butter (total 1 cup plus 6 tablespoons, softened or room temperature): Provides richness in both the dough and the luscious filling.
- Light brown sugar (2/3 cup, packed): Infuses the filling with deep, caramel notes.
- Ground cinnamon (1 tablespoon): The perfect warming spice for that classic cinnamon roll flavor.
- Cream cheese (4 ounces): The star ingredient in the frosting adding creaminess and tang.
- Powdered sugar (1 cup): Sweetens and thickens the frosting to perfection.
How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Step 1: Prepare Tangzhong
The tangzhong is a simple wheat paste that keeps your rolls incredibly soft and fluffy well after baking. Whisk together bread flour and water in a small saucepan over medium heat, stirring constantly until you get a paste that looks like thick porridge. Set it aside to cool — this will be the secret to the most tender dough you’ve ever made.
Step 2: Mix Wet Ingredients
Combine whole milk, heavy cream, and white vinegar in a bowl and let it sit for a bit. The vinegar acidifies the mixture slightly, which helps tenderize the dough and enhance flavor, giving you those tender cinnamon rolls everyone dreams about.
Step 3: Combine Dry Ingredients
In your stand mixer bowl, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt. This blend not only infuses a subtle chocolate note but also balances the sweetness perfectly.
Step 4: Form Dough
Add the milk and cream mixture, egg, vanilla extract, prepared tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead everything together for a couple of minutes until a rough dough forms. The gel food coloring gives a lovely hint of warmth in the dough’s color that’s just a little touch of fun.
Step 5: Incorporate Butter
Slowly add softened butter in small amounts, letting each piece fully blend before adding more. This slow incorporation is what results in a dough that is buttery and tender without being greasy.
Step 6: Knead Dough
Continue kneading at low to medium speed for about 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch — the perfect texture ready to rise.
Step 7: First Rise
Shape the dough into a tight ball, cover your bowl with plastic wrap, and set it in a warm spot for 30 minutes. This brief rest helps the dough relax before rolling it out.
Step 8: Prepare Filling
Mix softened butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth. This rich filling is what gives each spiral those irresistible layers of flavor you’re going to love.
Step 9: Roll and Fill Dough
Roll your dough out on a lightly floured surface into a large rectangle. Spread the filling evenly all the way to the edges so that every bite offers a punch of sweetness and spice.
Step 10: Shape Rolls
Slice the dough into twelve even strips, roll each tightly into spirals, and place them snugly in a prepared baking pan lined with parchment paper. This cozy arrangement will ensure soft sides and beautiful spirals once baked.
Step 11: Second Rise and Bake
Cover the pan and let the rolls rise until doubled in size. Meanwhile, preheat your oven to 325°F (162°C). Bake the rolls until golden brown and perfectly puffed, about 28 to 35 minutes — you’ll know they’re done when the center reads about 175°F to 180°F.
Step 12: Make Frosting and Frost Rolls
While the rolls bake, whip cream cheese and butter until smooth, then gradually add powdered sugar, vanilla bean paste, and heavy cream. Once your rolls are slightly cooled, spread this decadent frosting generously on top so it melts deliciously into every swirl.
How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Garnishes
To amp up the presentation and flavor, sprinkle chopped toasted pecans or walnuts over the frosting for a delightful crunch. A light dusting of cocoa powder or a drizzle of melted chocolate can also add a touch of elegance that makes these rolls irresistible.
Side Dishes
These cinnamon rolls are rich enough to be the star of a brunch, but pairing them with a fresh berry salad or a simple cup of your favorite coffee or chai tea creates an amazing balance. A glass of cold milk or an espresso shot complements the chocolate and cream cheese superbly.
Creative Ways to Present
Serve these rolls in a rustic wooden board or in individual ramekins garnished with fresh mint leaves for a charming look. You can also stack a couple together with a smear of leftover frosting between layers for a lovely cupcake-style treat perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra rolls (which is highly likely), store them in an airtight container at room temperature for up to two days. This keeps them soft and moist enough to enjoy without losing any of that fresh-baked charm.
Freezing
From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe freezes beautifully. After baking and cooling completely, wrap individual rolls tightly in plastic wrap and place them in a freezer bag. They keep well up to 3 months — just thaw and warm when ready!
Reheating
Reheat leftovers by warming sealed rolls in a microwave for 20-30 seconds or in a low oven wrapped with foil to restore that fresh-baked softness. Add a little extra frosting for that indulgent, just-baked feeling every time.
FAQs
Can I make the dough without tangzhong?
While tangzhong is not absolutely mandatory, it’s the secret behind the ultra-soft texture in this recipe. Skipping it might leave your rolls a bit less tender and not quite as fluffy. It’s worth the extra 5 minutes to prepare it for perfect results.
How important is the red gel food coloring?
The red gel food coloring adds a subtle warmth and depth to the dough color making your cinnamon rolls more visually inviting. If you prefer, you can also skip it or use natural alternatives like beet juice, but the flavor won’t be affected.
Can I substitute cream cheese frosting with regular icing?
You definitely can use a traditional sweet icing, but the cream cheese frosting adds a lovely tangy balance to the chocolate and cinnamon that regular icing usually lacks. It’s that little twist that makes this recipe so special.
How do I know when the cinnamon rolls are fully baked?
Baking until the rolls are golden brown on top and an internal temperature of 175°F to 180°F ensures they’re cooked through but still moist. If you don’t have a thermometer, a pair of golden-baked rolls with a slight spring back means they’re ready.
Can I prepare the dough the night before?
Yes! You can prepare the dough, shape the rolls, and let them do their second rise in the fridge overnight, covered tightly. Just take them out about an hour before baking to come to room temperature, then bake as instructed.
Final Thoughts
Diving into this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is like inviting warm comfort and a little indulgence into your kitchen. It’s more than just a recipe; it’s a delicious experience that brings smiles with every bite. Whether for a cozy weekend morning or a special occasion, these cinnamon rolls will quickly become a cherished favorite you’ll want to make again and again.
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 servings
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting combine tender, cocoa-infused dough with a rich cinnamon-cocoa filling, all topped with a luscious cream cheese frosting. Made using a traditional Tangzhong method to achieve an ultra-soft texture, these rolls are perfect for an indulgent breakfast or dessert treat.
Ingredients
Dough
- 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
Frosting
- 1/2 cup unsalted butter (room temperature)
- 4 ounces cream cheese (softened)
- 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 the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
- Mix Wet Ingredients: In a separate small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly acidify.
- 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 well incorporated.
- Form Dough: Add the milk and cream mixture, egg, vanilla extract, prepared 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 the 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 becomes smooth, elastic, and slightly tacky.
- First Rise: Remove dough from the mixer bowl, shape it into a tight round ball by pulling the edges underneath, and place it back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes.
- Prepare Filling: In a separate bowl, combine softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth either by hand or mixer.
- 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 the rested dough into a 15×21-inch rectangle. Evenly dollop the filling over the dough and spread it to the edges with an offset spatula.
- Shape Rolls: Use a pizza cutter to slice the filled dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you into a spiral and carefully place them in the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and place in a warm spot to rise until doubled in size, about 1 to 2 hours. Preheat oven to 325°F (162°C) during this time.
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 175°F to 180°F and tops are golden brown.
- Make Frosting: While rolls bake, beat together cream cheese and softened butter in a stand mixer until combined. Gradually add powdered sugar, mixing on low speed until fluffy. Add vanilla bean paste and heavy cream, mixing until smooth and spreadable.
- Cool and Frost: Allow rolls to cool in the pan on a wire rack for 15 minutes. Spread cream cheese frosting evenly over the warm rolls. Let sit another 15 minutes to allow frosting to melt and seep in before serving warm.
Notes
- Using the Tangzhong method helps create a soft and tender roll texture.
- Make sure all ingredients like egg, milk, and butter are at room temperature for better dough consistency.
- Red gel food coloring is optional and adds a festive color to the dough.
- Ensure the second rise is in a warm, draft-free spot for optimal dough expansion.
- Check internal temperature with an instant-read thermometer to ensure rolls are fully baked.
