If you are ready to transform your mornings or weekend brunches, this Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe is an absolute showstopper. With a tender, fluffy dough infused with rich cocoa and warm cinnamon spices, these rolls are rolled up with a luscious chocolate-cinnamon filling. Topped with a silky, tangy cream cheese frosting that melts into every swirl, they strike the perfect balance between indulgence and comfort. Whether you’re a cinnamon roll fanatic or looking to wow guests, this recipe creates an irresistible treat that’s simply impossible to resist.
Ingredients You’ll Need
Don’t let the list intimidate you! Each ingredient is pretty straightforward but packs a punch in flavor and texture to bring these rolls to life. From the tangzhong that ensures soft dough to the cream cheese frosting that adds a dreamy finish, every component plays a vital role.
- Bread flour: Gives the dough its perfect chewiness and structure, essential for those soft layers.
- Water: Hydrates flour and activates the tangzhong for a tender crumb.
- Whole milk (room temperature): Adds richness and moisture for a sumptuous dough.
- Heavy cream (room temperature): Boosts creaminess and tenderness in the dough and frosting.
- White vinegar: Slightly acidifies the dairy, helping to tenderize the dough.
- Granulated sugar: Sweetens the dough and fuels the yeast for rise.
- Cocoa powder: Infuses deep chocolate flavor into both the dough and filling.
- Instant yeast: Leavens the dough for that light, airy texture.
- Fine sea salt: Balances the sweetness and enhances all flavors.
- Egg (room temperature): Provides richness and helps bind the dough.
- Vanilla extract and vanilla bean paste: Adds warm, aromatic undertones to dough, filling, and frosting.
- Red gel food coloring (optional): Gives the dough a subtle rosy tint for visual appeal.
- Unsalted butter: Used in dough, filling, and frosting to bring creaminess and richness.
- Light brown sugar: Perfect for that deep caramel sweetness in the filling.
- Ground cinnamon: The classic spice that brings warmth and depth to these rolls.
- Cream cheese: Key to the frosting’s signature tangy, smooth texture.
- Powdered sugar: Sweetens the frosting to a luscious cloud-like finish.
How to Make Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Tangzhong
Start by whisking water and bread flour together in a small saucepan, cooking it over medium heat while whisking constantly for 4 to 5 minutes. This thickens into a smooth paste-like slurry that hydrates the dough for a soft, tender crumb. Let it cool completely before using.
Step 2: Mix the Wet Ingredients
Combine whole milk, heavy cream, and white vinegar in a small bowl. This mixture will slightly acidify to create a tender dough. Set it aside while you prepare the dry ingredients.
Step 3: Combine Dry Ingredients
In your stand mixer bowl, sift together bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Mixing these dry ingredients evenly ensures a consistent texture and flavor throughout your dough.
Step 4: Form the Dough
Add the milk and cream mixture, egg, vanilla extract, cooled tangzhong, and red gel food coloring to the dry mix. Using the dough hook on low speed, knead for about 2 minutes until a rough dough ball forms. This starts the magic of transformation into that silky dough.
Step 5: Incorporate Butter Slowly
Gradually add softened butter, a little at a time, allowing each addition to fully blend before the next. This slow incorporation is key to building a rich, supple dough that catches the filling beautifully.
Step 6: Knead Until Smooth
Continue kneading on medium speed for 8 to 10 minutes. You’ll notice the dough becomes smooth, elastic, and slightly tacky — just perfect for rolling and shaping.
Step 7: Let the Dough Rise
Shape the dough into a tight round ball and place it in a bowl. Cover with plastic wrap, then let it rest in a warm spot for about 30 minutes, allowing it to relax and develop flavor before the filling gets rolled in.
Step 8: Prepare the Filling
Mix softened butter, packed light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and spreadable. This luscious filling is what makes every bite utterly irresistible.
Step 9: Roll Out and Fill the Dough
On a lightly floured surface, roll the dough into a 15 by 21-inch rectangle. Spread your chocolate cinnamon filling evenly all over, using an offset spatula to reach every corner without tearing the dough.
Step 10: Shape the Rolls
Slice the dough into twelve strips about 1 3/4 inches wide using a pizza cutter. Roll each strip tightly away from you into spirals and neatly place them into a parchment-lined 9×13-inch pan, positioning snugly to rise.
Step 11: Let the Rolls Rise Again
Cover the pan with plastic wrap and leave it in a warm place for 1 to 2 hours, or until doubled in size. This second rise ensures tender, fluffy rolls. Meanwhile, preheat the oven to 325°F (162°C).
Step 12: Bake to Perfection
Bake the rolls for 28 to 35 minutes until golden brown and the centers reach an internal temperature of 175°F to 180°F. The aroma filling your kitchen here is pure happiness!
Step 13: Make Cream Cheese Frosting
While baking, beat together cream cheese and softened butter until smooth. Gradually add powdered sugar, then vanilla bean paste and heavy cream, mixing until fluffy and ready to spread.
Step 14: Cool and Frost
Once out of the oven, let the rolls cool for about 15 minutes. Then lavishly spread the cream cheese frosting all over. Let the frosting melt slightly into the warm rolls for that luscious, gooey finish everyone loves.
How to Serve Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
Simple garnishes like a light dusting of cocoa powder or a few chocolate shavings add a touch of elegance and extra chocolate bursts. A sprinkle of flaky sea salt can also highlight the bittersweet flavors wonderfully.
Side Dishes
Pair these rolls with fresh fruit like sliced strawberries or a tart berry compote to balance the richness. A cup of freshly brewed coffee, hot chai, or a creamy latte completes the perfect indulgent morning or afternoon treat.
Creative Ways to Present
Present these rolls still warm, draped with extra frosting dripping down the sides, on a rustic wooden board for a cozy vibe. Wrap individually in parchment tied with a ribbon for gift-giving or party favors that will wow guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover rolls in an airtight container at room temperature for up to two days. This helps maintain softness while keeping the cream cheese frosting fresh and dreamy.
Freezing
Wrap individual rolls tightly in plastic wrap and then aluminum foil, freezing for up to 3 months. When ready to enjoy, thaw overnight in the fridge then warm gently before serving for that just-baked feeling.
Reheating
Reheat rolls in a preheated oven at 300°F (150°C) for 10 to 15 minutes, or until warmed through. A quick zap in the microwave for 20 seconds also works if you’re in a hurry, but the oven keeps the texture nicely tender.
FAQs
Can I make the dough without tangzhong?
You can skip the tangzhong but it helps keep the dough extra soft and fluffy longer. Without it, expect slightly less tender rolls but still delicious nonetheless.
What if I don’t have red gel food coloring?
It’s purely optional and mainly for aesthetic. Your rolls will still taste fantastic without it, just a bit less colorful.
How do I know when the rolls are fully baked?
Look for a golden brown tops and an internal temperature between 175°F and 180°F in the center rolls. They should bounce back gently when pressed.
Can I substitute the cream cheese frosting with another glaze?
While the cream cheese frosting is iconic for this recipe, a simple powdered sugar glaze or chocolate ganache can also be delicious alternatives.
Is it possible to make the dough in advance?
Absolutely! You can refrigerate the shaped rolls (before the second rise) overnight. Just be sure to let them rise for 1 to 2 hours at room temperature before baking.
Final Thoughts
Making this Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe is truly like gifting yourself and those lucky enough to share in the experience a bite of pure joy. It’s a little bit of effort with a huge payoff, filling your home with aromas and smiles that linger long after the last crumb is gone. Give this recipe a try, and prepare for your cinnamon roll game to be forever changed!
Print
Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 26 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These homemade Cinnamon Rolls with Chocolate and Cream Cheese Frosting combine rich cocoa-infused dough, a spiced cinnamon-chocolate filling, and a smooth, creamy frosting for a decadent breakfast treat or dessert. The recipe uses the tangzhong method for an irresistibly soft texture, colored with a hint of red gel for a festive touch. Perfectly baked and finished with luscious cream cheese frosting that melts into the warm rolls, this recipe offers a delightful balance of flavors and textures.
Ingredients
Dough Ingredients
- 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 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter, cool room temperature
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 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 it into a bowl and set aside to cool.
- Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow slight acidification.
- Combine Dry Ingredients: In the stand mixer bowl, mix 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well blended.
- Form Dough: Add the milk and cream mixture, egg, vanilla extract, prepared tangzhong, and red gel food coloring to the dry ingredients. Using a dough hook on low speed, knead for 2 minutes until a shaggy dough forms.
- Incorporate Butter: Gradually add the 6 tablespoons of softened 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 dough is smooth, elastic, and slightly tacky.
- First Rise: Remove dough from mixer, shape into a tight round ball by folding edges underneath, place back in 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 into a 15×21-inch rectangle. Spread the filling evenly over the dough to the edges with an offset spatula.
- Shape Rolls: Slice dough into twelve 1 3/4-inch wide strips using a pizza cutter. Roll each strip tightly into spirals and place in baking pan.
- Second Rise: Cover pan with plastic wrap and let rise in a warm spot until doubled in size, about 1-2 hours. Meanwhile, preheat oven to 325°F (162°C).
- Bake Rolls: Bake for 28-35 minutes, until tops are golden and the center rolls reach an internal temperature of 175°F to 180°F.
- Make Frosting: While rolls bake, beat cream cheese and 1/2 cup softened butter until combined. Gradually add powdered sugar and mix 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 warm rolls. Let sit 15 minutes to allow frosting to melt and seep in before serving warm.
Notes
- Using tangzhong helps create a soft, fluffy texture for the rolls.
- Red gel food coloring is optional but adds a festive reddish hue.
- Ensure all dairy ingredients are at room temperature to promote proper yeast activation and dough consistency.
- Measure flour accurately to avoid dense rolls; spoon and level for best results.
- You can store baked rolls covered at room temperature for up to 2 days or freeze after baking and frosting.
- Warm rolls slightly before serving to enhance the softness and frosting melt.
