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From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly acidify.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  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 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.
  11. 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.
  12. 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).
  13. 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.
  14. 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.
  15. 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.

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