Breads & Bakingcambreabakes5.0
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!
👥 12 Servings⏱️ Prep & Cook: 4h 3m⏳ Prep: 3h 30m🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- spatula
- pan
- oven
📝 Preparation Steps
1
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.
2
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.
large egg (room temperature)1
3
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.
4
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.
5
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.
cocoa powder2 tablespoonstablespoons cocoa powder1 1/2
6
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.
7
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.
8
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.
9
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. While they bake, make the icings.
10
In one bowl, combine the powdered sugar, cream, milk, and vanilla paste until smooth. Set aside.
11
In another bowl, combine the powdered sugar, cocoa powder, cream, and milk until smooth. Set aside.
cocoa powder2 tablespoonstablespoons cocoa powder1 1/2
12
In a third bowl, combine the powdered sugar, cream, milk, and strawberry emulsion until smooth.
13
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!
Nutrition Facts
calories
495 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
42 g
sodium Content
211 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
53 mg
carbohydrate Content
74 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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