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Chocolate Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow slight acidification.
  3. 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.
  4. 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.
  5. 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.
  6. Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until dough is smooth, elastic, and slightly tacky.
  7. 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.
  8. 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.
  9. Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
  10. 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.
  11. 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.
  12. 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).
  13. 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.
  14. 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.
  15. 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.

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Find it online: https://world4recipes.com/chocolate-cinnamon-rolls-with-cream-cheese-frosting-recipe/