I grew up loving Neapolitan ice cream: the combo of chocolate, vanilla, and strawberry always felt like the ultimate summer treat. So when I set out to create these Neapolitan cinnamon rolls, I wanted to capture that same soft, swirl-filled bite.
If you thought my ultra-zesty key lime pie rolls and sweetly earthy strawberry matcha cinnamon rolls were fun, just wait until you try this next summer-inspired flavor! Fluffy vanilla bean dough, a dreamy chocolate-strawberry swirl, and a tri-colored icing that looks (and tastes) straight out of your favorite ice cream shop.
Before we get into all the fun, let me just say: the dough here is everything. I’m using my classic soft and fluffy cinnamon roll dough, the same one I rely on for every single one of my cinnamon roll recipes!
Step by Step Instructions
1
Make the tangzhong. This step might seem small, but it makes the bread ultra-soft and keeps it fresh longer.
2
Combine the wet and dry ingredients in a stand mixer bowl. If the dough looks rough and ragged, you’re doing it right! This stage is all about combining the ingredients. The dough hook will smooth it out beautifully in the next step.
3
Knead the dough. Adding the butter slowly is key here. Don’t rush it! Once it fully absorbs the fat, the dough will go from sticky and messy to glossy and elastic.
4
Let the dough rest. Letting the dough rest now sets you up for success. A relaxed dough means smooth, effortless rolling and shaping in the next step.
In a summer baking mood? After these Neapolitan rolls, you should definitely try my orange cinnamon rolls with creamy icing. They’re like an orange creamsicle crossed with a cinnamon roll!
5
Roll out the dough and spread the fillings across it. Spread the chocolate filling evenly, leaving a 1-inch clean edge at the top to help the rolls seal. Then place the fresh sliced strawberries on top.
6
Cut strips from the dough and roll them up. My go-to bakery trick is to use a pizza wheel to cut the dough into strips before rolling. It keeps the rolls perfectly shaped and evenly sized!
7
Place the cinnamon rolls into a 9×13 baking pan. Arrange the rolls in the pan, giving them some space in between to double in size.
8
Make the chocolate, vanilla, and strawberry icing. My secret to an ice cream flavor is using strawberry bakery emulsion to flavor the icing! You will likely have to order it online, but I promise it is so worth it!
9
Bake the cinnamon rolls once doubled in size. You’ll know they’re done baking when the internal temperature of the center roll reaches 185°F.
10
Cool slightly, then alternate scoops of the chocolate, vanilla, and strawberry icing on top. You can use a spoon or a few cookie scoops like I did!
Craving something more tropical? My piña colada cinnamon rolls combine pineapple, coconut, and a splash of rum for a warm, tropical twist that is perfect for summer!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Neapolitan Cinnamon Rolls with Swirled Icing
Equipment
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large, room temperature
- 1 tablespoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla bean paste
- 1 heaping cup thinly sliced fresh strawberries
For the Vanilla Cream Icing
- 3/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla paste
For the Chocolate Icing
- 3/4 cup powdered sugar
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
For the Strawberry Icing
- 3/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon whole milk
- 1 teaspoon strawberry emulsion*
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (5 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (55 g) large, 1 tablespoon (6 g) vanilla bean paste, Tangzhong from above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Meanwhile, make the filling. In a bowl with a spoon or in a mixing bowl, combine the brown sugar, butter, cocoa powder, and vanilla until smooth.2/3 cup (133 g) brown sugar, 1/2 cup (113 g) unsalted butter, 2 tablespoons (16 g) cocoa powder, 1 teaspoon (2 g) vanilla bean paste
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the chocolate filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top. Then place the thinly sliced strawberries on top.1 heaping cup (135 g) thinly sliced fresh strawberries
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. While they bake, make the icings.
- In one bowl, combine the powdered sugar, cream, milk, and vanilla paste until smooth. Set aside.3/4 cup (90 g) powdered sugar, 2 tablespoons (20 g) heavy cream, 1 tablespoon (15 g) whole milk, 1/2 teaspoon vanilla paste
- In another bowl, combine the powdered sugar, cocoa powder, cream, and milk until smooth. Set aside.3/4 cup (90 g) powdered sugar, 1 1/2 tablespoons (11 g) cocoa powder, 2 tablespoons (30 g) heavy cream, 2 tablespoons (30 g) whole milk
- In a third bowl, combine the powdered sugar, cream, milk, and strawberry emulsion until smooth.3/4 cup (90 g) powdered sugar, 2 tablespoons (30 g) heavy cream, 1 tablespoon (15 g) whole milk, 1 teaspoon strawberry emulsion*
- Let the rolls cool at room temperature for 20 minutes, then alternate scooping each flavor on top of the rolls so that they start to bleed together. Serve warm!
Notes
Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
