Marbled Cinnamon Rolls (Chocolate & Classic Swirl)
Soft, fluffy brioche cinnamon rolls featuring a unique twisted chocolate and vanilla marbled dough, filled with dark brown sugar cinnamon butter and topped with cream cheese frosting.
Ingredients
For the Dough Base
- 660 g bread flour ~5 ¼ cups
- 100 g granulated sugar ~½ cup
- 330 g whole milk warm (~38°C / 100°F) (~1 ⅓ cups)
- 10 g instant yeast ~1 tbsp or 1.5 packets
- 2 large eggs at room temperature
- 10 g fine salt ~1 ½ tsp
- 115 g unsalted butter softened (½ cup / 1 stick)
To Make the Chocolate Half
- 15 g unsweetened Dutch-process cocoa powder ~2 tbsp
- 1 tbsp warm milk
- 1 tbsp extra softened butter
For the Cinnamon Butter Filling
- 115 g unsalted butter softened (½ cup / 1 stick)
- 220 g dark brown sugar packed (~1 cup)
- 2 ½ tbsp ground cinnamon
- ½ tsp salt
For the Cream Cheese Frosting
- 195 g cream cheese at room temperature (~7 oz)
- 60 g unsalted butter softened (~4 tbsp / ½ stick)
- 100 g powdered sugar ~¾ cup sifted
Instructions
- In a stand mixer bowl, combine warm milk, sugar, instant yeast, eggs, bread flour, and salt. Knead for 4-5 minutes until a cohesive dough forms.
- With the mixer running, gradually add 115g softened butter a little at a time, kneading for another 5-7 minutes until smooth and elastic.
- Divide dough into two equal halves. Place plain half in a greased bowl and cover.
- Return second half to mixer; add 15g cocoa powder, 1 tbsp warm milk, and 1 tbsp extra softened butter. Knead 3-4 minutes until uniform chocolate dough forms. Place in a separate greased bowl.
- Cover both bowls and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Roll each dough half into a long 45-50 cm (18-20 inch) log. Twist logs tightly around each other, coil into a circle, and roll flat into a 30x45 cm (12x18 inch) rectangle.
- Mix filling ingredients (115g butter, brown sugar, cinnamon, salt) and spread evenly over rolled marbled dough.
- Roll dough tightly into a log and cut into 12 rolls using dental floss. Place in a greased 9x13 inch baking dish, cover, and let rise for 35-45 minutes.
- Bake at 175°C (350°F) for 22-27 minutes until golden brown.
- Whisk cream cheese, 60g butter, and powdered sugar until smooth. Spread over warm rolls before serving.