From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

If you’re craving something that’s utterly decadent yet homemade with love, this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is your perfect match. Soft, tender rolls swirled with a rich chocolate-cinnamon filling, topped generously with a luscious cream cheese frosting that’s got just the right amount of chocolate magic—these cinnamon rolls are the kind of treat that fills your kitchen with heavenly aromas and your heart with pure joy. Whether it’s a lazy weekend morning or a special occasion, these rolls will quickly become your go-to bake that friends and family will rave about.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role—whether it’s the bread flour providing the perfect structure, or the cocoa powder adding that irresistible chocolate depth. Everything combines seamlessly to give you an unforgettable cinnamon roll experience.

• Bread flour (3 3/4 cups total): Offers the strength and chewiness essential for perfect rolls.
• Water (3/4 cup): Helps activate the tangzhong and yeast for that soft texture.
• Whole milk (1/3 cup, room temperature): Adds richness and moisture for tender dough.
• Heavy cream (1/3 cup, plus 2 tablespoons for frosting, room temperature): Provides creaminess to both dough and frosting.
• White vinegar (1 tablespoon): Slightly acidifies the milk mixture to improve dough tenderness.
• Granulated sugar (1/3 cup): Sweetens the dough just right without overpowering the chocolate notes.
• Cocoa powder (3 1/2 teaspoons total): Delivers a deep chocolate flavor in both dough and filling.
• Instant yeast (2 teaspoons): Ensures a beautiful rise for light, fluffy rolls.
• Fine sea salt (1 teaspoon): Balances sweetness and enhances flavor complexity.
• Egg (1, room temperature): Adds richness and binds the dough perfectly.
• Vanilla extract and vanilla bean paste (1 teaspoon each): Bring warmth and aromatic depth to dough, filling, and frosting.
• Red gel food coloring (1/2 to 1 teaspoon): Gives the rolls a subtle, eye-catching hue without altering flavor.
• Unsalted butter (about 1 1/4 cups total, divided): Vital for richness in the dough, filling, and luscious frosting.
• Light brown sugar (2/3 cup packed): Sweet, caramel undertones that complement cinnamon perfectly.
• Ground cinnamon (1 tablespoon): The star spice that makes cinnamon rolls irresistible.
• Cream cheese (4 ounces): Creates a silky frosting that contrasts beautifully with the chocolate rolls.
• Powdered sugar (1 cup): Sweetens and thickens the cream cheese frosting to perfection.

How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

Step 1: Prepare Tangzhong

Begin by whisking together water and 1/4 cup bread flour in a small saucepan. Cook over medium heat while whisking constantly for about 4-5 minutes until it thickens into a smooth paste. This tangzhong is a magic little trick that keeps the rolls incredibly soft and fresh for days. Once done, scrape it into a bowl and let it cool completely.

Step 2: Mix Wet Ingredients

Combine whole milk, heavy cream, and white vinegar in a small bowl and set aside. This mixture acidifies slightly, which tenderizes your dough and creates an amazing texture that you’ll love biting into.

Step 3: Combine Dry Ingredients

In your stand mixer’s bowl, whisk together the bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until fully blended. This dry base is what builds the strong foundation for your dough to rise beautifully.

Step 4: Form the 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 for 2 minutes until the dough starts to come together into a shaggy ball. The red coloring adds a subtle, playful pop that lifts these rolls beyond ordinary cinnamon rolls.

Step 5: Incorporate Butter

Gradually add the 6 tablespoons of softened butter one half tablespoon at a time, kneading to allow each piece to fully meld into the dough. This slow incorporation ensures buttery richness throughout without making the dough greasy.

Step 6: Knead the Dough

Turn the mixer to low-medium speed and knead for 8-10 minutes until your dough is smooth, elastic, and slightly tacky to the touch. This step builds gluten strength to give your cinnamon rolls that perfect soft chewiness.

Step 7: First Rise

Transfer the dough to a clean bowl, shaping it into a tight round ball by pulling the edges underneath. Cover with plastic wrap and let it rest in a warm spot for 30 minutes. This first rise jump-starts fermentation, adding flavor and lightness.

Step 8: Prepare the Filling

Combine 1/2 cup softened butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste in a bowl. Mix until smooth and creamy, creating the luscious filling that spreads rich layers of chocolate-cinnamon goodness in every bite.

Step 9: Prepare Baking Pan

Line a 9×13-inch metal baking pan with parchment paper. This makes removing the rolls after baking a breeze and keeps them perfectly shaped.

Step 10: Roll and Fill Dough

On a lightly floured surface, roll your doubled dough into a 15×21-inch rectangle. Dollop the filling evenly over the dough and spread it edge-to-edge with an offset spatula, making sure every bite will be bursting with flavor.

Step 11: Shape the Rolls

Using a pizza cutter, slice the filled dough into twelve strips about 1 3/4 inches wide. Roll each strip tightly away from you into a neat spiral and place each roll carefully into the prepared pan, snug but not overcrowded.

Step 12: Second Rise

Cover the pan with plastic wrap and let the rolls rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C). This second rise makes sure the rolls are light, fluffy, and perfectly tender.

Step 13: Bake the Rolls

Bake for 28-35 minutes or until the rolls are golden and the internal temperature reaches 175°F to 180°F. You’ll see them puff up with a beautiful chocolatey swirl that smells out of this world.

Step 14: Make the Cream Cheese Frosting

While the rolls bake, beat cream cheese with 1/2 cup softened butter until smooth. Gradually add powdered sugar and mix on low until fluffy. Stir in vanilla bean paste and the remaining heavy cream until the frosting is silky and spreadable.

Step 15: Cool and Frost

Once out of the oven, let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls, allowing it to melt and seep into every crevice, creating that irresistible gooey finish.

How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

Garnishes

To make your cinnamon rolls even more irresistible, try sprinkling chopped toasted pecans or walnuts on top after frosting. A drizzle of melted dark chocolate or a dusting of cocoa powder also adds a lovely visual and flavor boost.

Side Dishes

Pair these rolls with fresh berries or a simple fruit salad for a bright contrast. A hot cup of coffee, cappuccino, or chai latte perfectly complements the chocolate and cinnamon flavors, turning breakfast into a cozy indulgence.

Creative Ways to Present

Serve the cinnamon rolls warm in a rustic wooden tray lined with parchment paper for a charming farmhouse vibe. Alternatively, transform leftovers into decadent French toast or bread pudding to enjoy their magic in new and delightful ways.

Make Ahead and Storage

Storing Leftovers

Keep your cinnamon rolls fresh by storing them in an airtight container at room temperature for up to two days. Make sure to cover them well to preserve their softness and to keep the cream cheese frosting from drying out.

Freezing

If you want to enjoy this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe later, pop the unbaked rolls into a lined pan, cover tightly, and freeze before the second rise. When ready to bake, thaw overnight in the fridge, let them rise, then bake as usual.

Reheating

To reheat, warm individual rolls in the microwave for 20-30 seconds or in a preheated oven at 300°F for 10 minutes. This brings back the soft, gooey texture and helps the frosting melt perfectly again.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour is preferred because its higher protein content gives these rolls their delightful chewiness and structure, but if you only have all-purpose flour, it will still work—just expect a slightly softer texture.

What does the tangzhong do in this recipe?

Tangzhong is a cooked flour and water mixture that keeps bread incredibly soft and fresh for longer by locking in moisture. It makes a tremendous difference in the tender texture of these cinnamon rolls.

Can I make these rolls without the red food coloring?

Absolutely! The red gel food coloring is optional and only for a subtle color boost. Your rolls will still taste amazing without it.

Is it okay to substitute cream cheese frosting with plain vanilla frosting?

You could, but the tangy cream cheese frosting balances the sweetness and richness beautifully. Vanilla frosting won’t quite offer that same depth, so it’s worth trying the original for the best results.

How long can I keep the baked rolls in the fridge?

You can refrigerate leftover cinnamon rolls for up to 5 days. Be sure to cover them tightly to prevent drying out, and bring them back to room temperature or reheat before serving.

Final Thoughts

This From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is a true labor of love that rewards you with an unbelievably soft, rich, and comforting treat. The balance of chocolate, cinnamon, and cream cheese frosting makes it stand out from any cinnamon roll you’ve tried before. So go ahead, roll up your sleeves, and treat yourself and your loved ones to this delightful homemade masterpiece. You’ll be so glad you did!

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