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From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting combine a tender, lightly cocoa-infused dough with a rich cinnamon-cocoa filling, all topped with a luscious cream cheese frosting. Perfect for a special breakfast or snack, these rolls are made using a tangzhong method for extra softness and longevity, then baked to golden perfection.

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 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 (room temperature)
  • 2/3 cup light brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla bean paste

Frosting Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 4 ounces cream cheese
  • 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 the whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly acidify, which helps tenderize the dough.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well incorporated.
  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 ball forms.
  5. Incorporate Butter: Gradually add the softened butter in small amounts (about 1/2 tablespoon at a time), allowing each addition to fully incorporate into the dough before adding more. This enriches the dough and adds moisture.
  6. Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch but not sticky.
  7. First Rise: Remove the dough from the mixer bowl, shape it into a tight round ball by pulling the edges underneath, and place it back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes to begin fermentation.
  8. Prepare Filling: In a separate bowl, combine 1/2 cup softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth, using a spoon or mixer.
  9. Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside for the assembled rolls.
  10. Roll and Fill Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Evenly dollop the prepared filling over the surface and spread it out to the edges using an offset spatula for full coverage.
  11. Shape Rolls: Use a pizza cutter or sharp knife to slice the filled dough into twelve strips, each about 1 3/4 inches wide. Roll each strip tightly away from you into spirals and place them carefully into the prepared baking pan.
  12. Second Rise: Cover the pan with plastic wrap and allow the rolls to rise in a warm spot until doubled in size, about 1 to 2 hours. During this time, preheat your oven to 325°F (162°C).
  13. Bake Rolls: Bake the risen cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 175°F to 180°F, and their tops turn a golden brown color.
  14. Make Frosting: While the rolls bake, prepare the cream cheese frosting. In a stand mixer, beat together cream cheese and 1/2 cup softened butter until smooth and combined. Gradually add powdered sugar on low speed until fluffy. Finally, add vanilla bean paste and heavy cream, mixing until smooth and spreadable.
  15. Cool and Frost: Let the cinnamon rolls cool in the pan on a wire rack for 15 minutes to firm slightly. Spread the cream cheese frosting evenly over the warm rolls so it melts slightly into the swirls. Let them rest another 15 minutes before serving warm and enjoying.

Notes

  • Using tangzhong (a cooked flour-water paste) makes the rolls softer and keeps them fresh longer.
  • Allowing the milk and cream mixture to acidify with vinegar helps tenderize the dough for a better crumb.
  • Room temperature ingredients help the dough come together easily and rise properly.
  • If you prefer, substitute red gel food coloring with natural alternatives or omit it entirely; it only affects appearance.
  • Check the rolls towards the end of baking to prevent over-browning; oven temperatures can vary.
  • For best flavor, serve the rolls warm but allow the frosting to set slightly for ideal texture.
  • Store leftovers covered at room temperature for up to two days or freeze for longer storage.

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