Description
Soft, fluffy cinnamon rolls with a delightful pink hue, rich cream cheese filling, and a hint of cocoa.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Red food coloring, to desired hue
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon, for sprinkling
Instructions
- Mix dry ingredients: In a large bowl, combine flour, sugar, cocoa powder, yeast, and salt.
- Prepare wet ingredients: Heat milk until warm, then stir in melted butter, egg, and vanilla.
- Combine ingredients: Pour warm milk mixture into dry ingredients and mix until a shaggy dough forms.
- Knead the dough: On a floured surface, knead for 5-7 minutes, adding red food coloring as needed.
- First rise: Place dough in a greased bowl, cover, and let rise until doubled in size (about 1-1.5 hours).
- Shape the rolls: Roll dough into a rectangle, spread cream cheese, and sprinkle with cinnamon.
- Roll and cut: Roll into a log and slice into 12 even rolls.
- Prepare for baking: Pour heavy cream over rolls and place in a greased baking pan.
- Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden.
- Frost: Mix powdered sugar and vanilla and drizzle over warm rolls.
Notes
Ensure yeast is fresh and milk is warm, not hot. Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg