If you have a sweet tooth and love the cozy scent of cinnamon filling the air, then this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is about to become your new favorite baking adventure. Perfectly soft, tender rolls infused with a rich chocolate-cinnamon filling and topped with a luscious cream cheese frosting, these cinnamon rolls showcase how homemade truly beats store-bought every time. The tangzhong method gives the dough an irresistible fluffiness, while the hint of red gel food coloring adds a stunning visual pop. Whether it’s a special breakfast treat or an indulgent afternoon snack, these rolls will have you savoring every warm, gooey bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, quality ingredients that come together to create layers of flavor and texture that feel like a hug in pastry form. Each component, from the bread flour providing structure to the cocoa powder weaving in chocolatey warmth, plays an essential role in making these cinnamon rolls truly exceptional.
- Bread flour (3 7/8 cups total): Gives the dough strength and chewy texture that holds the spiral shape beautifully.
- Water (3/4 cup + 3/4 cup): Hydrates the flour and activates the yeast for a perfect rise.
- Whole milk (1/3 cup): Adds richness and tender crumb to the dough.
- Heavy cream (1/3 cup + 2 tablespoons): Boosts creaminess in both dough and frosting.
- White vinegar (1 tablespoon): Helps slightly acidify the milk, improving dough texture.
- White and light brown sugar (1/3 cup + 2/3 cup): Balance sweetness in dough and filling.
- Cocoa powder (1 1/2 tablespoons + 2 teaspoons): Infuses deep chocolate flavor in dough and filling.
- Instant yeast (2 teaspoons): Ensures a reliable and quick rise.
- Fine sea salt (1 teaspoon): Enhances all the flavors harmoniously.
- Egg (1, room temperature): Adds moisture and structure for softness.
- Vanilla extract and vanilla bean paste (1 teaspoon each in dough, plus frosting): Imparts a fragrant sweetness.
- Red gel food coloring (1/2-1 teaspoon): A fun touch to create a beautiful swirl effect inside the rolls.
- Unsalted butter (total about 1 5/8 cups, room temp): For tender dough, rich filling, and luscious frosting.
- Ground cinnamon (1 tablespoon): Classic warm spice that makes cinnamon rolls unforgettable.
- Cream cheese (4 ounces): Provides tangy richness for the frosting.
- Powdered sugar (1 cup): Sweetens and thickens the frosting perfectly.
- Bread flour for tangzhong (1/4 cup): Creates the magical roux that keeps rolls ultra-soft.
How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Step 1: Prepare Tangzhong
Start by making the tangzhong, a simple flour and water mixture cooked into a thick paste. This technique boosts the dough’s moisture retention, resulting in incredibly soft, tender rolls that stay fresh longer. Whisk together water and bread flour in a saucepan over medium heat until it thickens into a smooth slurry, then set aside to cool.
Step 2: Mix Wet Ingredients
While your tangzhong cools, blend the whole milk, heavy cream, and white vinegar in a small bowl. This mixture introduces a slight acidity that improves dough texture, giving the finished rolls a subtle richness and depth.
Step 3: Combine Dry Ingredients
In your mixer bowl, whisk together the bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly mixed. These dry ingredients create the base of your dough, balancing sweetness, spice, and the warmth of chocolate in every bite.
Step 4: Form Dough
Add the milk-cream mixture, egg, vanilla extract, cooled tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead until a shaggy dough forms. The red coloring adds a lovely visual hint that lives in every swirl of these cinnamon rolls.
Step 5: Incorporate Butter
Gradually add soft butter, one small dollop at a time, incorporating fully before adding more. This slow integration ensures your dough remains soft and elastic, setting the stage for tender, rich rolls.
Step 6: Knead Dough
Continue kneading on medium speed for 8 to 10 minutes until the dough feels smooth, slightly tacky, and perfectly elastic. This is the critical step where gluten develops, giving the dough structure that produces distinct layers without toughness.
Step 7: First Rise
Shape the dough into a tight ball by folding the edges underneath. Place it back in the bowl, cover, and let it rest in a warm spot for 30 minutes. This brief proof allows the yeast to start working, lifting your dough for soft, airy rolls.
Step 8: Prepare Filling
Mix softened butter with light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth and luscious. This mix creates the signature gooey, spiced chocolate filling that makes every bite of these cinnamon rolls heavenly.
Step 9: Roll and Fill Dough
On a lightly floured surface, roll dough into a large rectangle and spread the filling evenly from edge to edge with a spatula. This step sets up for perfect swirls of chocolate and cinnamon running through every roll.
Step 10: Shape and Slice Rolls
Cut the dough into twelve strips and roll each strip tightly into spirals. Place each roll snugly into a parchment-lined baking pan, giving them room to rise but keeping them touching so they bake moist and soft in the best way.
Step 11: Second Rise
Cover and let the rolls rise in a warm spot until doubled in size, about one to two hours. This rise ensures they bake up impressively fluffy and tender. In the meantime, preheat your oven to 325°F (162°C).
Step 12: Bake Rolls
Bake until golden brown and the center reaches 175°F to 180°F. The smell filling your kitchen at this point is pure joy—warm chocolate, cinnamon spice, and buttery richness combined.
Step 13: Make Frosting
While the rolls finish baking, beat cream cheese and softened butter until creamy, add powdered sugar gradually, then mix in vanilla bean paste and heavy cream. This frosting has just the right balance of tangy sweetness and softness to melt over your warm rolls.
Step 14: Cool and Frost
After baking, let rolls cool for 15 minutes before slathering on the cream cheese frosting. Give the frosting time to set and seep delightfully into the warm dough. These rolls are best enjoyed warm, when frosting and filling are perfectly gooey.
How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Garnishes
Sprinkle a dusting of cocoa powder or finely chopped toasted nuts like pecans or walnuts on top of the frosting for an added crunch and nutty aroma that pairs so well with the cinnamon and chocolate flavors.
Side Dishes
Serve these cinnamon rolls alongside a cup of strong coffee or a creamy chai latte to complement their sweetness and spice. Fresh berries or a simple fruit salad adds a refreshing tart contrast to balance the richness.
Creative Ways to Present
For brunch gatherings, arrange the rolls on a decorative platter sprinkled with edible flowers or fresh mint leaves. You can also drizzle a bit of melted dark chocolate over the frosting for an elegant finishing touch that amps up the visual drama.
Make Ahead and Storage
Storing Leftovers
Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. This keeps them soft, and a quick warm-up in the microwave revives that fresh-from-the-oven feel quickly.
Freezing
You can freeze unbaked shaped rolls after the second rise by wrapping the pan tightly in plastic wrap and foil. When ready to bake, thaw overnight in the fridge before baking as directed. Baked rolls also freeze well, and warming them gently brings back their soft texture.
Reheating
Reheat cinnamon rolls individually in the microwave for 20 to 30 seconds or until warm, or cover with foil and warm in an oven at 300°F (150°C) for 10-15 minutes. For extra indulgence, add a dab more frosting after reheating.
FAQs
Can I make this recipe without the tangzhong method?
Yes, but the tangzhong technique greatly enhances softness and shelf life. Without it, the rolls might be slightly less tender but still delicious.
What if I don’t have red gel food coloring?
The food coloring is optional and mainly for visual appeal. The rolls will taste fantastic without it, just with a classic chocolate cinnamon look.
Can I substitute butter with margarine or oil?
For the best flavor and texture, unsalted butter is preferred. Margarine or oil may alter the dough’s firmness and flavor profiles.
How long should the second rise take?
It usually takes between one to two hours in a warm spot until the rolls double in size. Patience here ensures soft, fluffy cinnamon rolls.
Can I make the frosting ahead of time?
Absolutely! Make the cream cheese frosting a day in advance and keep it refrigerated in an airtight container. Let it come to room temperature and stir before spreading.
Final Thoughts
I truly hope you give this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe a try because it’s one of those treats that feels like a warm embrace on a chilly morning or a special way to brighten any day. The combination of chocolate and cinnamon wrapped in a tender, fluffy roll topped with a silky cream cheese frosting is pure magic straight from your own kitchen. Once you try making them from scratch, you’ll wonder how you ever lived without these in your baking repertoire!
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From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 26 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These From Scratch Cinnamon Rolls feature a rich, tender dough made with a tangzhong starter, infused with cocoa powder and subtle notes of cinnamon for a chocolatey twist. Each roll is generously filled with a luscious cinnamon, brown sugar, and cocoa filling, then baked to golden perfection and topped with creamy, smooth cream cheese frosting flavored with vanilla bean paste. Perfect for a decadent breakfast or sweet treat, these rolls combine classic techniques with indulgent flavors for an unforgettable homemade delight.
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Wet Ingredients
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1 tablespoon white vinegar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon red gel food coloring
Dry Ingredients
- 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
Dough Butter
- 6 tablespoons unsalted butter, cool room temperature
Filling
- 1/2 cup unsalted butter, softened, room temperature
- 2/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened, 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 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens into a smooth paste-like slurry. Remove from heat and scrape into a bowl to cool completely.
- Mix Wet Ingredients: In a small bowl, combine 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, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well mixed.
- Form Dough: Add the milk and cream mixture, egg, vanilla extract, prepared cooled tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook, knead on low speed for about 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Gradually add the 6 tablespoons of softened butter, about 1/2 tablespoon at a time, ensuring each addition is fully integrated before adding the next.
- Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
- First Rise: Remove dough from mixer, shape it into a tight round ball by pulling the edges underneath, place back into the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes to slightly rise.
- Prepare Filling: In a separate bowl, mix softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth using a hand mixer or by hand.
- 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 dough into a 15×21-inch rectangle. Dollop the prepared filling evenly over the dough and spread it to the edges with an offset spatula.
- Shape Rolls: Using a pizza cutter, slice the filled dough into twelve strips approximately 1 3/4 inches wide. Roll each strip tightly away from you into a spiral and place them carefully in the prepared baking pan.
- Second Rise: Cover the pan with plastic wrap and allow the rolls to rise in a warm place until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the risen rolls for 28-35 minutes until golden brown on top and an internal temperature of 175°F to 180°F is reached.
- Make Frosting: While the rolls bake, beat cream cheese and 1/2 cup softened butter in a stand mixer until combined. Gradually add powdered sugar and beat on low speed until fluffy. Mix in vanilla bean paste and heavy cream until smooth and spreadable.
- Cool and Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Allow to sit for another 15 minutes to let the frosting melt into the rolls before serving warm.
Notes
- Room temperature ingredients, especially eggs, milk, and butter, help achieve a better dough rise and texture.
- The tangzhong method creates a softer, moister bread texture and extends shelf life.
- Use an instant-read thermometer to check the internal temperature of the rolls for perfect baking.
- Adjust the red gel food coloring amount according to your preferred color intensity.
- If you don’t have vanilla bean paste, pure vanilla extract can be substituted in both dough and frosting.
- For best results, allow the rolls to cool slightly before frosting so the cream cheese frosting doesn’t completely melt off.
- Make sure to use bread flour for structure and chewiness in the dough.
