Oh my goodness, if you’re looking for that wow-factor breakfast or brunch treat that tastes like it came from a cozy bakery but made right in your own kitchen, then this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe is exactly what you need. Imagine pillowy soft rolls swirled with rich cinnamon and cocoa, all topped with a luscious chocolate and cream cheese frosting that melts heavenly on your tongue. It’s a total showstopper that combines classic comfort with a decadent twist, guaranteed to become your new favorite indulgence.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial to achieving that perfect balance of soft texture, sweet-spiced filling, and creamy frosting. Each element brings something special, whether it’s the tangy cream cheese or the rich cocoa powder adding depth.
- Bread flour: Provides the ideal gluten structure for light and fluffy rolls.
- Water: Used in making the tangzhong, it helps create that extra-soft crumb.
- Whole milk and heavy cream: Add richness and tenderness to the dough.
- White vinegar: Slightly acidifies the dairy mixture, enhancing dough texture.
- Granulated sugar: Sweetens the dough and helps yeast activation.
- Cocoa powder: Gives a subtle chocolate depth in both dough and filling.
- Instant yeast: Ensures a reliable rise for perfect fluffiness.
- Fine sea salt: Balances sweetness and strengthens gluten.
- Egg: Adds moisture, richness, and structure to the dough.
- Vanilla extract or bean paste: Brings warm aromatic notes to the dough and filling.
- Red gel food coloring: An optional touch for a subtle pink hue that’s fun and festive.
- Unsalted butter: Used in dough, filling, and frosting to create buttery layers and smoothness.
- Light brown sugar: Its molasses content enriches the filling’s flavor beautifully.
- Ground cinnamon: The star spice that gives these rolls their classic soul.
- Cream cheese: The base of the frosting, adding tang and creaminess you can’t resist.
- Powdered sugar: Sweetens the frosting while keeping it silky smooth.
How to Make From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Step 1: Prepare the Tangzhong
The secret to ultra-soft and moist rolls starts here. Whisk together water and bread flour in a saucepan over medium heat, stirring constantly until it thickens into a paste. This gelatinized mixture, called tangzhong, traps moisture in the bread, making each bite so tender.
Step 2: Mix Wet Ingredients
Combine whole milk, heavy cream, and white vinegar in a bowl and let it rest. This slightly acidified dairy mix tenderizes the dough and boosts yeast action, which means fluffier rolls.
Step 3: Combine Dry Ingredients
In your stand mixer bowl, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly mixed. This blend creates the perfect base, balancing sweetness with chocolate notes and the right amount of saltiness.
Step 4: Form the Dough
Add the milk mixture, egg, vanilla, prepared tangzhong, and red gel food coloring to the dry ingredients. Stir with the dough hook on low speed until a shaggy ball starts to form. This is the beginning of dough magic.
Step 5: Incorporate Butter
Gradually add softened butter bit by bit, allowing each addition to fully blend in before adding more. This slow incorporation develops the dough’s elasticity and richness without making it greasy.
Step 6: Knead the Dough
Knead on medium speed for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky. This step builds gluten strength, essential for those classic pillowy rolls.
Step 7: First Rise
Shape the dough into a tight ball and place it back in the bowl, covered with plastic wrap. Let it rest in a warm spot for 30 minutes, just long enough for your dough to relax before rolling out.
Step 8: Prepare the Filling
Mix together softened butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until creamy and smooth. This fragrant cinnamon-chocolate filling is what makes these rolls utterly irresistible.
Step 9: Prepare Baking Pan
Line a 9×13-inch metal baking pan with parchment paper. This keeps the rolls from sticking and makes cleanup so much easier.
Step 10: Roll and Fill Dough
Roll the dough to a large rectangle, then spread the luscious filling evenly all over. Don’t be shy—make sure every inch gets covered for maximum flavor in every bite.
Step 11: Shape Rolls
Slice the rolled dough into 12 strips, each about 1 3/4 inches wide, then roll each strip tightly into spirals. Place these beautiful spirals carefully into your lined baking pan, snug but not squished.
Step 12: Second Rise
Cover your pan and let the rolls rise in a warm place until doubled in size—about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C) so it’s ready once the rolls are perfectly puffed.
Step 13: Bake Rolls
Bake for 28 to 35 minutes, checking that the center of the rolls reaches 175°F to 180°F and that the tops turn a gorgeous golden brown. Your kitchen will smell like heaven.
Step 14: Make Frosting
While rolls bake, whip together cream cheese and butter, then gradually beat in powdered sugar, vanilla bean paste, and heavy cream until silky and spreadable. This frosting is the grand finale, balancing sweet and tangy perfectly.
Step 15: Cool and Frost
Let the rolls cool slightly before spreading the cream cheese frosting all over the warm rolls. As it melts into every nook and cranny, it creates the most luxurious sticky topping. Serve warm and prepare to be spoiled.
How to Serve From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
Garnishes
Sprinkle a handful of chopped toasted pecans or walnuts over the frosting for a delightful crunch and nutty flavor. Fresh berries, like raspberries or sliced strawberries, add a burst of freshness that pairs beautifully with the rich rolls.
Side Dishes
These rolls are hearty on their own but shine alongside a cup of freshly brewed coffee or a creamy latte. For something lighter, prepare a mixed green salad with citrus vinaigrette to balance the indulgence with a bit of brightness.
Creative Ways to Present
Serve these rolls on a rustic wooden board arranged in a circle for a festive brunch centerpiece. You can also drizzle extra melted chocolate or caramel sauce over the top for added drama and decadence. Wrapping individual rolls in parchment paper for gifting or brunch parties is a charming touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and flavorful. If you want to extend freshness, refrigeration is fine but can slightly dry the rolls—just warm them before serving.
Freezing
You can freeze baked and cooled cinnamon rolls by wrapping them tightly in plastic wrap and then foil, or placing them in a freezer-safe container. They keep beautifully for up to 3 months, allowing you to enjoy your From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe even days or weeks later.
Reheating
Reheat frozen or refrigerated rolls by wrapping them in foil and warming in a 350°F oven for 10-15 minutes until heated through. Alternatively, microwave individual rolls for 20-30 seconds. Freshly-spread frosting after reheating keeps them tasting like new!
FAQs
Can I make this recipe without the red gel food coloring?
Absolutely! The red gel food coloring is purely optional for a fun, festive look. The rolls will still be delicious and beautifully chocolate-cinnamon flavored without it.
What is tangzhong, and why do we use it in this recipe?
Tangzhong is a cooked flour and water paste that keeps bread moist and soft for longer. It’s a traditional Japanese technique that elevates these cinnamon rolls into a cloud-like, tender texture you’ll adore.
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate the yeast first in warm water with a pinch of sugar, then add it to the dry ingredients. Instant yeast is just a little more convenient and requires no pre-activation.
How long do the cinnamon rolls keep once frosted?
Once frosted, they’re best enjoyed within a day or two to savor the fresh, creamy texture of the frosting and tender dough. If needed, refrigeration will extend life but bring back to room temp before eating for best taste.
Can I make the dough and filling the night before?
Definitely! Prepare the dough and let it rise overnight in the refrigerator. The filling can be made ahead too. Assemble and bake fresh in the morning for a delightful start to your day.
Final Thoughts
There is something incredibly rewarding about making this From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe from start to finish. The rich flavors, the soft dough, and the luscious frosting come together in a way that feels like a warm hug on a plate. Whether you’re treating your family, impressing guests, or simply indulging yourself, these cinnamon rolls will never disappoint. Give them a try and watch how they become an instant classic in your kitchen!
Print
From Scratch Cinnamon Rolls with Chocolate and Cream Cheese Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these rich and tender from scratch cinnamon rolls made with a unique cocoa-infused dough, layered with a cinnamon-chocolate filling, and topped generously with a luscious cream cheese frosting. This recipe uses the Tangzhong method for a soft, fluffy texture and a hint of red gel coloring for a festive touch. Perfect for a special breakfast or brunch, these cinnamon rolls balance chocolatey flavors and classic spice with creamy frosting.
Ingredients
Dough and Tangzhong
- 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
- 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
Cream Cheese 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 the water and 1/4 cup bread flour. Cook over medium heat while whisking constantly for 4-5 minutes until it thickens into a paste-like slurry. Remove from heat, scrape it into a bowl, and let it cool.
- Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow it to slightly acidify.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well combined.
- Form Dough: Add the milk and cream mixture, egg, vanilla extract, prepared tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead for 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Gradually add the softened butter about 1/2 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: Remove the dough from the mixer, shape it into a tight round ball by tucking the edges underneath, place it back in the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes.
- Prepare Filling: Combine softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste in a bowl. Mix until smooth with a spatula or mixer.
- 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 dough into a 15×21-inch rectangle. Evenly dollop the filling over the dough and spread to the edges with an offset spatula.
- Shape 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 spirals and place them carefully into the prepared pan.
- 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. Preheat the oven to 325°F (162°C) during this time.
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature reaches 175°F to 180°F and the tops turn golden brown.
- Make Frosting: While baking, beat cream cheese and softened butter in a mixer until combined. Gradually add powdered sugar and mix on low speed until fluffy. Add vanilla bean paste and heavy cream, mixing until smooth and spreadable.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Then, spread the cream cheese frosting evenly over the warm rolls. Allow to sit another 15 minutes for the frosting to melt and seep in before serving warm.
Notes
- The Tangzhong method helps create an exceptionally soft and fluffy dough that stays fresh longer.
- Using room temperature ingredients helps the dough mix and rise evenly.
- Allow the second rise to fully double the dough for the best texture.
- Check internal temperature with a thermometer to avoid under- or over-baking.
- You can substitute vanilla bean paste with vanilla extract with a slight flavor difference.
- Red gel food coloring is optional but adds a fun visual twist.
- Make sure to cool the rolls slightly before frosting to avoid melting the frosting completely.
