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
Scale
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.
