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
Scale
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.
