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
Scale
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.
