Irresistibly Fluffy Chocolate Cinnamon Rolls with Decadent Cream Cheese Frosting

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Prepare yourself for an extraordinary treat that will transform your weekends: these incredibly delicious Chocolate Cinnamon Rolls! Each roll is a masterpiece, featuring a lavish chocolate cinnamon sugar filling generously studded with chocolate chips, all embraced by a uniquely soft and fluffy dough. To crown this delight, they are slathered with the most amazing chocolate cream cheese frosting you’ve ever tasted. What makes these cinnamon rolls truly stand out is the masterful combination of two distinct baking techniques: the rich brioche method and the revolutionary tangzhong method, borrowed from the art of milk bread. This innovative approach yields a dough that is not just soft, but exquisitely tender and moist, promising a melt-in-your-mouth experience with every single bite.

These super fluffy and soft chocolate cinnamon rolls are destined to become your new favorite weekend indulgence, perfect for a leisurely brunch, a comforting dessert, or a special breakfast treat. The depth of chocolate flavor is truly exceptional, from the tender dough to the rich filling and luxurious frosting. The secret to their unparalleled softness lies in the dual-method dough. The brioche technique enriches the dough with butter and eggs, creating a tender crumb, while the tangzhong method, a simple pre-cooked mixture of milk and flour, locks in moisture, ensuring the rolls remain incredibly soft and fresh for longer. Each roll is generously filled with a delectable blend of chocolate, cinnamon, and sugar, along with extra chocolate chips for an added burst of richness, all finished with a velvety smooth chocolate cream cheese glaze.

If you’ve never experimented with the tangzhong method – the very technique that gives milk bread its signature cloud-like texture – you are in for a revelation. Once you experience the difference it makes in these cinnamon rolls, you’ll wonder how you ever baked without it. While it might seem like an extra step at first, it’s a remarkably simple and quick process that delivers extraordinary results, elevating your baking to a professional level. It ensures a dough that is unbelievably tender, moist, and stays fresh much longer than traditional cinnamon roll doughs.

For those who adore cinnamon rolls and are looking to explore more variations, be sure to try our other beloved recipes: Small Batch Cinnamon Rolls for a quick fix, rich Caramel Cinnamon Rolls for a sticky-sweet delight, and the classic Brioche Cinnamon Rolls that showcase the beauty of a butter-rich dough. Each recipe offers a unique twist on this comforting classic, but these chocolate versions are truly in a league of their own.

WHY THIS RECIPE IS A MUST-TRY

• Brioche and Tangzhong Dough Perfection: The foundation of these cinnamon rolls is a dough so exceptionally soft and rich, you’ll be tempted to eat it on its own! The brioche method infuses the dough with butter and eggs, contributing to its luxurious texture and flavor. Paired with the tangzhong method, which involves pre-cooking a small portion of flour and milk, the dough achieves an unparalleled level of tenderness, fluffiness, and extended freshness. This combination creates a dough that rises beautifully, bakes evenly, and stays moist for days, setting these rolls apart from any other you’ve tried. You will truly never want to make another dough after experiencing this perfection!
• Rich Chocolate Cinnamon Sugar Filling: Forget plain cinnamon. These rolls boast a dynamic filling that marries the warmth of cinnamon with the irresistible indulgence of chocolate. A luscious butter spread, infused with dark brown sugar, unsweetened cocoa powder, and fragrant ground cinnamon, is generously spread over the tender dough. To heighten the chocolate experience, a shower of chocolate chips is sprinkled on top, creating pockets of melted chocolate goodness throughout each swirl. This filling is perfectly balanced, offering a sweet, spiced, and deeply chocolatey core to every roll.
• Dreamy Chocolate Cream Cheese Frosting: No cinnamon roll is complete without a glorious frosting, and this chocolate cream cheese frosting is simply divine. It’s incredibly easy to whip up, combining softened butter, tangy cream cheese, powdered sugar, rich cocoa powder, and a hint of vanilla extract. The result is a smooth, creamy, and wonderfully decadent frosting that melts slightly into the warm cinnamon rolls, creating a glaze that is both visually appealing and bursting with flavor. The slight tang of the cream cheese perfectly cuts through the sweetness, making each bite utterly addictive.

ESSENTIAL INGREDIENT NOTES FOR PERFECT ROLLS

Getting the best results from this recipe starts with understanding your ingredients. Here are some key notes to help you achieve cinnamon roll perfection. For a full, detailed list of ingredients with precise measurements, please refer to the complete recipe card below.

• Yeast: Yeast is the leavening agent that makes your rolls rise and become fluffy. I typically use fresh yeast because it often provides a slightly more nuanced flavor and faster activation. However, you can absolutely use active dry yeast or instant yeast as a substitute. If using active dry yeast, remember to activate it in lukewarm milk (around 37ºC/98-100ºF) for about 5-10 minutes until foamy before combining with other ingredients. For instant yeast, it can usually be mixed directly with the dry ingredients. Always check the instructions on your yeast packet for specific guidance on blooming.
• Butter: For both the dough and the frosting, using room temperature butter is crucial. Take your butter out of the fridge 1-2 hours before you plan to start baking. Softened butter incorporates smoothly into the dough, creating a uniform, tender texture. For the frosting, softened butter creams beautifully with cream cheese, resulting in a perfectly smooth and spreadable consistency. Avoid melted butter, as it will drastically change the texture of both the dough and the frosting.
• Whole Milk: Milk not only provides essential moisture but also contributes to the richness and flavor of the dough. It’s important to heat the milk to the correct temperature, around 37ºC (98ºF), which is lukewarm. This temperature is ideal for activating the yeast without killing it. If the milk is too hot, it will destroy the yeast, preventing your dough from rising. A kitchen thermometer is your best friend here! Using whole milk will give your rolls a richer flavor and softer texture compared to lower-fat alternatives.
• All-Purpose Flour: This versatile flour is the backbone of our brioche-tangzhong dough. It provides the necessary structure and tenderness. It’s used in two key stages: first, to create the tangzhong slurry, and then for the main dough. Using a good quality all-purpose flour will ensure consistent results. While bread flour can be used for a chewier roll, all-purpose flour keeps these rolls wonderfully soft and light.
• Brown Sugar: Dark brown sugar is used in the filling and is a game-changer for flavor. Unlike granulated sugar, brown sugar contains molasses, which imparts deep, complex caramel notes and a lovely moistness to the filling. This not only enhances the overall taste but also creates that signature gooey texture in the center of the cinnamon rolls.
• Unsweetened Cocoa Powder: The quality of your cocoa powder directly impacts the richness and depth of chocolate flavor in your rolls and frosting. I highly recommend using a high-quality Dutch process cocoa powder for the best results. Dutch process cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate flavor. My personal favorites are from Valrhona or Ghirardelli, but any good quality brand will work wonders. Ensure it’s unsweetened, as we’re adding sugar separately to control the sweetness level.
• Chocolate Chips: Adding chocolate chips to the filling provides an extra layer of chocolatey delight and texture. Use your preferred type of chocolate chips – semi-sweet, dark, or even milk chocolate – to customize the flavor profile. Mini chocolate chips disperse more evenly, but standard chips create delightful melty pockets.
• Cream Cheese: For the frosting, full-fat cream cheese is essential for achieving a rich, tangy, and stable frosting. Make sure it’s at room temperature, just like the butter, to ensure a smooth, lump-free consistency when mixing.

STEP-BY-STEP INSTRUCTIONS – CREATING THE PERFECT DOUGH

Making these extraordinary Chocolate Cinnamon Rolls involves a few simple steps, but the unique tangzhong and brioche methods elevate the dough to perfection. This recipe requires a stand mixer fitted with a dough hook attachment, and a 25×18 cm (approximately 10×7 inch) baking tray, ideally lined with baking paper, or an 8-inch baking pan.

The complete recipe, with precise measurements and detailed instructions, is available in the recipe card further down this page.

STEP 1: Crafting the Tangzhong. Begin by preparing the tangzhong. In a small saucepan, combine the specified amounts of milk and all-purpose flour. Whisk these two ingredients together thoroughly until the flour is fully dissolved into the milk and no lumps remain. Place the saucepan on the stove over medium-high heat. Continuously stir the mixture with your whisk. Within a few minutes, you’ll notice it beginning to thicken. Continue stirring until it transforms into a thick, smooth paste – it should resemble the consistency of soft, smooth mashed potatoes. Once achieved, immediately remove it from the heat. Transfer the hot tangzhong to a shallow, flat-surfaced bowl or plate; this allows it to cool down more quickly. Place it in the fridge to chill completely, stirring occasionally, until it’s cold to the touch (this usually takes about 15-20 minutes). Cooling it quickly is important to stop the cooking process.

STEP 2: Activating the Yeast. Gently heat the remaining whole milk until it reaches a lukewarm temperature of exactly 37ºC (98ºF). Using a kitchen thermometer is highly recommended for accuracy, as milk that is too hot will kill the yeast, and milk that is too cold won’t activate it effectively. Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warmed milk over the yeast. With a spatula, stir gently until the yeast has fully dissolved and melded with the milk. If you are using active dry yeast, sprinkle it over the lukewarm milk and let it “bloom” for 5-10 minutes until a frothy layer forms on the surface, indicating the yeast is active. For instant yeast, you can typically proceed directly to the next step by adding it with the dry ingredients, but following package instructions is always best.

STEP 3: Mixing the Dough. To the stand mixer bowl containing the yeast mixture, add the granulated sugar, the remaining all-purpose flour, your cooled tangzhong, the large egg, and the salt. Attach the dough hook. Start mixing on a low-medium speed. Continue mixing until all the ingredients are fully hydrated and there is absolutely no dry flour visible at the bottom or sides of the bowl. Once hydrated, increase the speed slightly to medium and continue to mix the dough for another 4 minutes. The dough will start to come together, looking shaggy at first, then gradually becoming more cohesive.

STEP 4: Incorporating the Butter. With the mixer still running on medium speed, gradually add the softened butter in two separate parts. Add the first half, and allow it to fully incorporate into the dough before adding the second half. At this stage, the dough might appear a bit messy, sticky, or even seem like it’s separating – don’t worry, this is normal! Once the second portion of butter has been fully incorporated, scrape down the sides of the bowl to ensure everything is mixed in. Continue mixing the dough for an additional 8-10 minutes on medium speed. The dough should transform into a smooth, glossy, and elastic consistency. It will be quite soft and somewhat tacky to the touch, which is characteristic of a brioche-style dough enhanced with tangzhong, but it should release cleanly from the sides of the bowl.

STEP 5: First Rise (Bulk Fermentation). Lightly grease a large, clean bowl with a small amount of vegetable oil. Transfer the kneaded dough into this bowl. Cover the bowl tightly with plastic wrap, then drape a clean tea towel over the plastic wrap. This dual covering helps to create a warm, moist environment for the dough to rise. Place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for approximately 1 hour, or until it has visibly doubled in size. The warmth of the room will influence the rising time, so be patient. For details on how to prepare the dough for an overnight rise in the fridge, please consult the FAQ section.

STEP-BY-STEP INSTRUCTIONS – FILLING AND ASSEMBLING YOUR ROLLS

With your beautifully risen dough ready, it’s time to create the irresistible chocolate cinnamon filling and assemble your rolls for baking. Precision in rolling and cutting will ensure uniformly beautiful cinnamon rolls.

STEP 1: Prepare the Filling and Roll the Dough. While your dough is undergoing its first rise, prepare the luscious chocolate cinnamon filling. In a small bowl, combine all the ingredients listed for the filling: room temperature butter, dark brown sugar, unsweetened cocoa powder, and ground cinnamon. Mix them together thoroughly until you have a smooth, uniform paste. Set this aside. Once your dough has completed its first rise and has doubled in size, gently punch the air out of it to deflate it. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangular shape, approximately 35×22 cm (14×9 inches). Aim for an even thickness across the entire rectangle. Next, take your prepared chocolate cinnamon sugar paste and spread it evenly over the entire surface of the rolled dough using an offset spatula or the back of a spoon, making sure to reach the edges. Then, generously sprinkle the chocolate chips over the filling in an even layer. Starting from one of the short sides, carefully roll the dough into a tight log. This ensures beautiful, well-defined swirls in your finished rolls. Using a piece of unflavored dental floss or a very sharp serrated knife, cut the log into 6 equal-sized rolls. The floss method creates cleaner cuts without squishing the dough, helping to maintain the round shape. Place the cut rolls into your prepared 25 x 18 cm baking tray or a 23 cm (9-inch) round cake pan, ensuring they are snug but not overly crowded. Cover the baking tray loosely with plastic wrap and then with a tea towel. Allow the rolls to rise for a second time on your kitchen counter for about 45 minutes, or until they look puffy and have nearly doubled in size again.

Meanwhile, while the rolls are on their second rise, preheat your oven to 190ºC (375ºF) for a conventional oven. This ensures the oven is at the correct temperature when the rolls are ready to bake.

STEP 2: Baking the Cinnamon Rolls. Once your chocolate cinnamon rolls have completed their second rise and are visibly puffy, place the baking tray in the preheated oven on the second lowest rack. Bake them for approximately 22-25 minutes. Keep a close eye on them during the baking process. If you notice the tops are browning too quickly during the last 5-10 minutes of baking, or once they start to achieve a beautiful golden color, loosely cover the cinnamon rolls with a piece of aluminum foil. This prevents excessive browning and keeps the tops perfectly soft without burning. The rolls are done when they are golden brown and cooked through, and a skewer inserted into the center comes out clean of raw dough.

STEP 3: Prepare the Chocolate Cream Cheese Frosting and Frost. While your cinnamon rolls are cooling slightly on a wire rack, prepare the irresistible chocolate cream cheese frosting. In a mixing bowl, combine the room temperature butter and cream cheese. Using a hand mixer, cream these two ingredients together for about 1 minute until they are smooth and light. Sift the unsweetened cocoa powder and powdered sugar directly into the bowl to prevent lumps, then add the vanilla extract. Continue mixing with the hand mixer on low speed, gradually increasing to medium, until all the ingredients are fully incorporated and the frosting is perfectly smooth and creamy. Once the cinnamon rolls are out of the oven and still warm (not piping hot, but pleasantly warm), generously spread the freshly made chocolate cream cheese frosting over them. The warmth of the rolls will allow the frosting to melt ever so slightly, creating a luscious glaze that seeps into every nook and cranny. Your warm, decadent chocolate cinnamon rolls are now ready to be enjoyed!

EXPERT BAKING TIPS FOR SUCCESS

Achieving bakery-quality cinnamon rolls at home is easier than you think with a few professional insights. These tips will help ensure your chocolate cinnamon rolls turn out perfectly soft, fluffy, and incredibly delicious every time.

• Embrace the Kitchen Scale for Precision: Baking is a science as much as an art, and precision is paramount for consistent results. My recipes are always developed using grams as the default measurement. This is because measuring by weight, especially with a digital kitchen scale, is significantly more accurate than using volume measurements (cups), which can vary wildly depending on how ingredients are scooped and leveled. For instance, a cup of flour can weigh differently each time. Using a kitchen scale ensures you’re adding the exact amount of each ingredient, leading to a perfectly balanced dough and a consistently superior outcome. It’s an inexpensive tool that will dramatically improve your baking!
• Avoid Overmixing Your Batter: While kneading the dough requires sufficient mixing to develop gluten, overmixing after adding certain ingredients (especially dry ones like flour) can lead to a tough product. Once all ingredients have been combined and no dry flour remains, avoid excessive mixing. After the stand mixer has done its primary job, I always take a spatula and perform one final, gentle fold by hand. This ensures that any pockets of unmixed ingredients at the very bottom of the bowl are fully incorporated without overworking the mixture, keeping the dough tender.
• Understanding Light vs. Dark Baking Pans: The type of baking pan you use has a significant impact on the final texture and color of your baked goods. For the best result with these cinnamon rolls, I highly recommend using an aluminum baking pan. Light-colored aluminum pans reflect heat, which means they bake more gently and evenly. This results in a softer crust and a more tender, moist interior for your rolls. Always grease your aluminum pan with butter and line the bottom with baking paper to prevent sticking and ensure easy removal. In contrast, dark-colored baking pans absorb more heat, leading to faster and more intense browning. While this can be desirable for some recipes, it can often result in a darker, tougher crust and a potentially dryer cake or roll due to the increased heat exposure.
• Don’t Rush the Rising Process: Yeast needs time and warmth to do its work. Resist the urge to place your dough in an overly hot environment to speed up the rise, as this can lead to an undesirable yeasty flavor and a less tender crumb. A warm, draft-free spot is ideal. Patience during the first and second rises is key to achieving that incredibly soft and airy texture.
• Cutting Rolls with Dental Floss: For perfectly round and evenly shaped cinnamon rolls, a simple trick is to use unflavored dental floss! Slide a piece of floss underneath the dough log, cross the ends over the top, and pull them tightly to slice through the dough. This method creates clean cuts without squishing the dough layers, preserving the beautiful swirl.

FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CINNAMON ROLLS

WHAT IS TANGZHONG? THE SECRET TO SUPER SOFT BREAD

Tangzhong is a Japanese bread-making method, also known as water roux, which gained significant popularity across Asia, particularly through Taiwanese cookbook author Yvonne Chen. Its roots can be traced to Japan’s *yudane* technique. At its core, tangzhong is a simple slurry made by cooking a small portion of flour with a liquid (typically milk or water) to create a thick, pudding-like paste. This precooking process gelatinizes the starches in the flour. When this gelatinized mixture is added to the main dough, it allows the flour to absorb and retain significantly more liquid than it would otherwise. This increased hydration is the magic behind tangzhong’s incredible benefits:

• Unparalleled Softness and Fluffiness: The extra moisture locked within the starches results in a dough that is extraordinarily tender and soft, creating a light, airy crumb structure.
• Extended Shelf Life: Because the tangzhong dough retains more moisture, baked goods made with it stay fresh, moist, and soft for a much longer period, delaying staling.
• Improved Texture: It contributes to a more pliable and easier-to-handle dough, and a more delicate, less crumbly texture in the final product.

While it might seem like an extra step, the minimal effort required for making tangzhong is well worth the remarkable improvement it brings to yeasted breads and rolls, transforming them into truly exceptional baked delights.

Source: King Arthur Baking

STORAGE AND REHEATING TIPS

To maintain the delicious freshness of your chocolate cinnamon rolls, proper storage is key. Once completely cooled, store the rolls in an airtight container in the fridge. Covered tightly with cling film or in a sealed container, they will retain their best quality for 3-5 days. For optimal enjoyment, these rolls taste absolutely incredible when reheated. Simply pop an individual roll into the microwave for 1-2 minutes until warm and soft. The frosting will melt slightly, creating a wonderfully gooey texture that mimics freshly baked rolls. You can also reheat them in a preheated oven at a low temperature (around 150°C/300°F) for 10-15 minutes, covering them lightly with foil to prevent drying out.

Other Delicious Cinnamon Rolls Recipes To Try

If you loved baking and enjoying these incredible chocolate cinnamon rolls, please make sure to leave a STAR REVIEW on the recipe card below! Your feedback helps other bakers discover and enjoy this recipe. Don’t forget to tag me on Instagram @juliemarieeats to share your delicious creations. For more baking inspiration and delightful recipes, make sure to follow me on Pinterest!

Chocolate Cinnamon Rolls with Tangzhong and Brioche Dough

These chocolate cinnamon rolls are incredibly delicious, featuring a soft brioche-tangzhong dough, a rich chocolate cinnamon sugar filling with chocolate chips, and topped with a luscious chocolate cream cheese frosting!

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 6 rolls

Equipment

• Stand Mixer with Dough Hook
• Small Saucepan
• Whisk
• Kitchen Thermometer
• Rolling Pin
• Offset Spatula (optional)
• 25×18 cm (10×7 inch) Baking Tray or 23 cm (9-inch) Round Baking Pan
• Plastic Wrap & Tea Towel
• Hand Mixer (for frosting)

Ingredients

 

 

TANGZHONG:

• 15 g all-purpose flour
• 75 g whole milk

DOUGH

• 100 g whole milk
• 15 fresh yeast (or 5 g active dry yeast or instant yeast)
• 30 g granulated sugar
• 280 g all-purpose flour
• 1 large egg
• ½ teaspoon salt
• 50 g unsalted butter (room temperature)

CHOCOLATE CINNAMON FILLING

• 50 g unsalted butter (room temperature)
• 50 g dark brown sugar
• 2 tbsp unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 60 g chocolate chips

CHOCOLATE CREAM CHEESE FROSTING

• 35 g unsalted butter (room temperature)
• 70 g cream cheese (full-fat, room temperature)
• 55 g powdered sugar
• 2 tablespoon unsweetened cocoa powder
• 2 teaspoon vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

TANGZHONG:

• To make the tangzhong, combine the flour and milk in a small saucepan. Whisk until the flour is completely mixed with the milk and there are no lumps. Place the saucepan over medium-high heat and continuously stir with a whisk until the mixture thickens into a paste, similar to smooth mashed potatoes.
  15 g all-purpose flour, 75 g whole milk
• Remove from heat and transfer the tangzhong to a shallow, flat-surfaced bowl or plate to cool down quickly. Place it in the fridge, stirring occasionally, until it is completely cold (about 15-20 minutes).

DOUGH

• Heat the remaining whole milk until it’s lukewarm (37ºC/98ºF). In the bowl of a standing mixer, crumble the fresh yeast and pour in the heated milk. Stir with a spatula until the yeast has melted. (If using dry yeast, let it bloom in the warm milk per package instructions until frothy).
  100 g whole milk, 15 g fresh yeast
• Add granulated sugar, the remaining all-purpose flour, the cooled tangzhong, egg, and salt to the mixer bowl. Using the dough hook, mix on low-medium speed until all ingredients are hydrated and no dry flour remains. Increase speed to medium and mix for another 4 minutes.
  30 g granulated sugar, 280 g all-purpose flour, 1 large egg, ½ teaspoon salt
• Continue mixing on medium speed and add the room temperature butter in two parts. Wait until the first part of butter is fully incorporated before adding the second. The dough might look messy or separated initially, but it will come together. Once the second part is incorporated, scrape down the sides of the bowl and continue mixing for 8-10 minutes. The dough should become smooth, glossy, and elastic, pulling away from the sides of the bowl. It will be soft and slightly tacky.
  50 g unsalted butter room temperature
• Lightly oil a clean, large bowl with vegetable oil. Transfer the dough to the bowl and cover it tightly with plastic wrap and a tea towel. Let it rise in a warm, draft-free room temperature area for 1 hour, or until doubled in size. (See FAQ for overnight rising instructions).

CHOCOLATE CINNAMON FILLING

• While the dough is rising, combine all filling ingredients (room temperature butter, dark brown sugar, unsweetened cocoa powder, and ground cinnamon) in a small bowl. Mix until a smooth paste forms, then set aside.
  50 g unsalted butter, 50 g dark brown sugar, 2 tablespoon unsweetened cocoa powder, 1 teaspoon ground cinnamon

ASSEMBLING

• After the first rise, the dough should be double in size. Gently punch the air out of the dough. On a lightly floured surface, use a rolling pin to roll the dough into a large rectangular shape, approximately 35×22 cm (14×9 inches).
• Spread the chocolate cinnamon sugar filling evenly over the rolled dough with an offset spatula. Then, sprinkle the chocolate chips in an even layer over the filling. Starting from one of the short sides, carefully roll the dough into a tight log.
  60 g chocolate chips
• Using a piece of unflavored dental floss (or a sharp serrated knife), cut the log into 6 equal rolls.
• Place the rolls in your prepared 25 x 18 cm baking tray or a 23 cm (9-inch) round cake pan lined with parchment paper. Cover loosely with plastic wrap and a tea towel. Let them rise for a second time on the kitchen counter for 45 minutes, or until puffy.
• Meanwhile, preheat the oven to 190ºC (375ºF) conventional oven.
• After the second rise, bake the rolls for 22-25 minutes on the second lowest rack. If the tops start to become too golden during the last 5-10 minutes, loosely cover the chocolate cinnamon rolls with aluminum foil to prevent excessive browning.
• Remove from oven and let them cool slightly on a wire rack while you prepare the frosting.

CHOCOLATE CREAM CHEESE FROSTING

• In a mixing bowl, cream together the room temperature butter and cream cheese with a hand mixer for 1 minute until smooth. Sift in the cocoa powder and powdered sugar, then add the vanilla extract. Mix on low, then medium speed, until the frosting is smooth and fully combined.
  35 g unsalted butter, 70 g cream cheese, 55 g powdered sugar, 2 tablespoon unsweetened cocoa powder, 2 teaspoon vanilla extract
• Generously spread the frosting over the warm (not hot) cinnamon rolls. Serve immediately and enjoy!

Nutrition

Carbohydrates: 71gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 378mgPotassium: 191mgFiber: 3gSugar: 30gVitamin A: 672IUVitamin C: 0.1mgCalcium: 76mgIron: 3mg

Keyword chocolate cinnamon rolls, tangzhong, brioche, cream cheese frosting, breakfast, dessert

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