Neapolitan Cinnamon Rolls with Swirled Icing
These Neapolitan cinnamon rolls are filled with the classic chocolate, vanilla, and strawberry flavors you love. Made with fluffy vanilla bean dough, they’re swirled with a gooey chocolate-strawberry filling and topped with a tri-colored frosting that looks just like Neapolitan ice cream. Perfect for summer brunch, weekend baking, or whenever you’re craving a nostalgic, ice cream-inspired treat, these cinnamon rolls are as fun to make as they are to eat!
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 egg 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.
- 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.
- 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.
- 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.
- Place the rested dough on a lightly floured surface. Roll it out into a 15x21 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.
- 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 9x13 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.
- In another bowl, combine the powdered sugar, cocoa powder, cream, and milk until smooth. Set aside.
- In a third bowl, combine the powdered sugar, cream, milk, and strawberry emulsion until smooth.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Strawberry emulsion: This is KEY to a true ice cream-like flavor. I buy mine from LorAnn Oils on Amazon.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days.
