If you’ve ever dreamed of waking up to the intoxicating aroma of warm, freshly baked rolls, then you’re in for a treat with this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe. These cinnamon rolls are the perfect blend of fluffy dough, rich chocolate, and luscious cream cheese frosting. They bring together tender, buttery layers with a chocolatey twist that melts in your mouth. Whether it’s a lazy weekend morning or a special occasion, these rolls invite you to indulge in homemade comfort food that’s deeply satisfying and absolutely unforgettable.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building the perfect texture, flavor, and that irresistible golden-brown color that makes cinnamon rolls so delightful.
- Bread flour (3 7/8 cups total): Provides the ideal gluten structure for soft, chewy rolls with a tender crumb.
- Water (3/4 cup): Hydrates the dough and activates the yeast for rise and fluffiness.
- Whole milk (1/3 cup, room temperature): Adds richness and softness to the dough.
- Heavy cream (1/3 cup room temperature + 2 tbsp for frosting): Contributes a smooth texture and creamy flavor.
- White vinegar (1 tbsp): Slightly acidifies the milk, enhancing dough tenderness.
- Granulated sugar (1/3 cup): Sweetens the dough and aids browning.
- Cocoa powder (1 1/2 tsp in dough + 2 tsp in filling): Adds a decadent chocolate twist.
- Instant yeast (2 tsp): Powers the rise for fluffy, airy rolls.
- Fine sea salt (1 tsp): Balances sweetness and enhances overall flavor.
- Egg (1, room temperature): Gives structure, richness, and helps with browning.
- Vanilla extract and vanilla bean paste (1 tsp extract + 1 tsp paste): Infuse aromatic sweetness into dough, filling, and frosting.
- Red gel food coloring (1/2–1 tsp): Optional, for a beautiful warm tone in the dough.
- Unsalted butter (about 1 1/4 cups total): Key for richness in dough, filling, and frosting layers.
- Light brown sugar (2/3 cup, packed): Deep molasses flavor that makes the filling heavenly.
- Cinnamon (1 tbsp): Classic spice that’s essential for any cinnamon roll.
- Cream cheese (4 oz): The star ingredient of the silky, tangy frosting.
- Powdered sugar (1 cup): Sweetens and thickens the frosting.
How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Step 1: Prepare the Tangzhong
This step is a secret to incredibly soft and moist rolls. Whisk 1/4 cup bread flour with water in a saucepan over medium heat, constantly whisking to avoid lumps. After 4-5 minutes, it transforms into a thick, pudding-like paste. Set it aside to cool while you prep the rest — this little paste will lock in moisture for the ultimate tender crumb.
Step 2: Mix the Wet Ingredients
In a small bowl, combine the whole milk, heavy cream, and vinegar. Allow a few minutes for slight acidification—this tenderizes the dough beautifully, ensuring every bite melts softly in your mouth. Meanwhile, get other ingredients ready.
Step 3: Combine Dry Ingredients
Using your stand mixer, stir together bread flour, granulated sugar, cocoa powder, yeast, and sea salt. This creates the base for your dough, ensuring even distribution of flavors and proper yeast activation for a perfect rise.
Step 4: Form the Dough
Add the milk-cream mixture, egg, vanilla extract, cooled tangzhong, and optional red gel food coloring to the dry ingredients. Knead briefly with your dough hook on low speed until a shaggy dough forms—don’t worry if it’s uneven at this stage; we’ll fix that next.
Step 5: Incorporate Butter
Slowly add softened butter in small amounts, allowing each addition to fully meld in. This step requires patience but rewards you with a rich dough that is both supple and flavorful. The butter transforms the texture so each bite is buttery and tender, not tough or dry.
Step 6: Knead the Dough
Keep kneading on a low to medium speed for 8 to 10 minutes until your dough is smooth, elastic, and slightly tacky. This is where gluten develops, giving that classic stretchiness and lightness to your rolls.
Step 7: First Rise
Shape your dough into a tight ball, then cover and let it rest in a warm spot for 30 minutes. This rest period activates the yeast for that early stage of rising and flavor development, setting the stage for your fluffy cinnamon rolls.
Step 8: Prepare the Filling
Mix softened butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste. This luscious filling is the heart of your rolls, balancing the warm spice of cinnamon with deep chocolate and vanilla notes that will caramelize just right inside each swirl.
Step 9: Prepare Baking Pan
Line a 9×13-inch pan with parchment paper to prevent sticking and make clean-up a breeze. This simple step means perfectly shaped rolls that slide right out after baking.
Step 10: Roll and Fill Dough
On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the chocolate-cinnamon filling evenly from edge to edge with an offset spatula. This even spreading ensures every roll gets packed with that wonderful filling throughout.
Step 11: Shape Rolls
Slice the filled rectangle into twelve strips, each about 1 3/4 inches wide, using a pizza cutter. Roll each strip tightly away from you into spirals, then nestle them into your prepared baking pan, ready for their big second rise.
Step 12: Second Rise
Cover with plastic wrap and let the rolls rise until doubled, about 1 to 2 hours in a warm spot. Preheat your oven to 325°F (162°C) during this time. This rise is crucial for light, lofty rolls with the perfect crumb and soft bite.
Step 13: Bake Rolls
Bake for 28-35 minutes or until the tops are golden brown and the internal temperature reaches 175°F to 180°F. Keep an eye to avoid over-browning; these rolls are best tender and perfectly cooked inside.
Step 14: Make Chocolate and Cream Cheese Frosting
While they’re baking, beat cream cheese with softened butter until smooth. Gradually add powdered sugar, vanilla bean paste, and heavy cream until fluffy and spreadable. This frosting is luscious and tangy, a perfect counterpoint to the sweet, warm rolls.
Step 15: Cool and Frost
Let rolls cool 15 minutes in the pan, then spread frosting generously while rolls are still warm. Let them sit another 15 minutes to let the frosting melt slightly and soak into the swirls. Serve warm, grab a napkin, and prepare to savor every bite!
How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Garnishes
Sprinkle a little extra cocoa powder or a dusting of cinnamon on top for added visual appeal and a hint more spice. Toasted chopped pecans or walnuts add a delightful crunch that contrasts beautifully with the soft dough and creamy frosting.
Side Dishes
A cup of steaming coffee, a creamy latte, or a freshly brewed chai tea pairs perfectly with these rolls. For something lighter, fresh fruit like sliced strawberries or a bowl of mixed berries adds a fresh, tangy counterbalance to the sweet richness.
Creative Ways to Present
Try stacking these rolls in a rustic basket lined with a colorful kitchen towel for a charming brunch spread. Alternatively, serve each roll on a small dessert plate with a drizzle of extra melted chocolate or a dollop of whipped cream for a café-style indulgence.
Make Ahead and Storage
Storing Leftovers
These rolls are best enjoyed fresh, but if you have leftovers, keep them in an airtight container at room temperature for up to 2 days. This will preserve softness while preventing drying out.
Freezing
You can freeze both baked and unbaked rolls. To freeze before baking, place shaped rolls on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, allowing extra rise time. For baked rolls, wrap tightly and freeze for up to 1 month.
Reheating
Warm leftovers gently in a microwave or oven. Cover baked rolls with foil and bake at 300°F (150°C) for 10-15 minutes or microwave individually for 20-30 seconds. Adding a bit of moisture (like a damp towel nearby) helps maintain softness.
FAQs
Can I substitute all-purpose flour for bread flour?
While bread flour gives better structure and chewiness to these rolls, all-purpose flour can be used in a pinch. The texture might be slightly less chewy, but it will still be delicious.
Why do I need to make the tangzhong?
The tangzhong paste helps the dough retain moisture and extends freshness. It’s a simple technique that transforms your cinnamon rolls into ultra-soft, fluffy clouds of flavor that stay tender for days.
Can I make the dough or rolls ahead of time?
Absolutely! You can prepare the dough a day before, refrigerating it overnight to develop flavor. You can also shape the rolls, cover tightly, and keep them in the fridge before the second rise and baking.
How do I know when the rolls are fully baked?
Use a kitchen thermometer to check the center rolls – they should reach 175°F to 180°F inside. The tops should look golden brown but not burnt. The rolls will sound hollow when tapped gently.
Can I make these rolls dairy-free?
Yes, by substituting plant-based milk and butter alternatives, though the texture and flavor will be slightly different. Look for firm vegan cream cheese to replace regular cream cheese for frosting.
Final Thoughts
If you’ve been on the hunt for show-stopping, melt-in-your-mouth homemade cinnamon rolls, this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is your new best friend. With a tender dough, chocolate-infused filling, and that decadent cream cheese frosting, every bite feels like a warm hug from the inside out. Don’t wait for a special occasion—grab your ingredients and start baking today! Your mornings will never be the same.
Print
From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 26 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these from scratch cinnamon rolls made with a rich chocolate-infused dough and finished with a luscious cream cheese frosting. Featuring a tender crumb thanks to tangzhong and a deeply flavorful filling of cinnamon, cocoa, and brown sugar, these rolls are the ultimate indulgence for breakfast or dessert.
Ingredients
Dough
- 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
- Tangzhong (prepared from 1/4 cup bread flour and 3/4 cup water)
- 6 tablespoons unsalted butter (cool room temperature)
Filling
- 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
- 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
- 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. Scrape into a bowl and let it cool completely.
- Mix Wet Ingredients: Combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar in a small bowl. Set aside for a few minutes to allow the mixture to slightly acidify.
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together 3 2/3 cups bread flour, 1/3 cup granulated sugar, 1 1/2 tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt until well blended.
- Form Dough: Add the milk-cream mixture, 1 egg, 1 teaspoon vanilla extract, prepared tangzhong, and 1/2 to 1 teaspoon red gel food coloring to the dry ingredients. Using the dough hook attachment, knead on low speed for about 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Gradually add 6 tablespoons of softened unsalted butter one half tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Knead Dough: Continue kneading on low to medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Shape the dough into a tight round ball and place it in a clean bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes.
- Prepare Filling: In a bowl, combine 1/2 cup softened unsalted butter, 2/3 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Mix until smooth.
- 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 rested dough into a 15×21-inch rectangle. Evenly spread the filling over the dough using an offset spatula.
- Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch-wide strips. Roll each strip tightly into a spiral and place them evenly in the prepared pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, about 1 to 2 hours. Preheat the oven to 325°F (162°C) during this time.
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes until the tops are golden brown and the center rolls register 175°F to 180°F internal temperature.
- Make Frosting: While baking, beat together 4 ounces cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar, beating on low speed until fluffy. Mix in 1 teaspoon vanilla bean paste and 2 tablespoons heavy cream until smooth and spreadable.
- Cool and Frost: Let rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Allow them to sit another 15 minutes to let the frosting melt and infuse. Serve warm.
Notes
- Tangzhong technique helps create soft, fluffy rolls by pre-cooking part of the flour and water into a paste.
- Use bread flour for better gluten structure and chew in the dough.
- Adding cocoa powder to dough and filling gives a subtle chocolate flavor without overpowering cinnamon.
- Red gel food coloring is optional and adds a festive touch.
- Make sure all dairy ingredients are at room temperature for better dough consistency.
- Allow the rolls to cool slightly before frosting to prevent the frosting from becoming too runny.
- To reheat, warm rolls gently in the oven or microwave before serving.
