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Neapolitan Cinnamon Rolls with Swirled Icing Recipe

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4 from 158 reviews

These Neapolitan Cinnamon Rolls feature a unique swirled icing and a luscious chocolate-strawberry filling. Made with a tangzhong starter for extra softness, the rolls are filled with a rich chocolate spread and fresh strawberries, then topped with three distinct icings inspired by the Neapolitan flavors: vanilla, chocolate, and strawberry. Perfect for a special brunch or dessert, these cinnamon rolls combine tender texture, fruity freshness, and decadent sweetness in one delightful treat.

  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings

Ingredients

Dough and Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 2/3 cups bread flour
  • 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

Filling

  • 6 tablespoons unsalted butter (room temperature)
  • 2/3 cup packed brown sugar
  • 1/2 cup unsalted butter (room temperature)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla bean paste
  • 1 heaping cup thinly sliced fresh strawberries

Icings

  • 3/4 cup powdered sugar (vanilla icing)
  • 2 tablespoons heavy cream (vanilla icing)
  • 1 tablespoon whole milk (vanilla icing)
  • 1/2 teaspoon vanilla paste (vanilla icing)
  • 3/4 cup powdered sugar (chocolate icing)
  • 1 1/2 tablespoons cocoa powder (chocolate icing)
  • 2 tablespoons heavy cream (chocolate icing)
  • 2 tablespoons whole milk (chocolate icing)
  • 3/4 cup powdered sugar (strawberry icing)
  • 2 tablespoons heavy cream (strawberry icing)
  • 1 tablespoon whole milk (strawberry icing)
  • 1 teaspoon strawberry emulsion (strawberry icing)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it becomes a thick paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and sea salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead with the dough hook on low speed for 2 minutes to form a rough dough ball.
  3. Incorporate Butter: With the mixer running on low, add softened butter one tablespoon at a time, ensuring full incorporation before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  4. First Proof: Remove dough from the bowl and shape into a smooth round ball by tucking the sides underneath. Place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Make the Filling: In a bowl, combine brown sugar, butter, cocoa powder, and vanilla bean paste. Mix until smooth and creamy.
  6. Shape the Rolls: On a lightly floured surface, roll dough into a 15×21-inch rectangle with the long side nearest you. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border at the top edge. Arrange thinly sliced fresh strawberries on top.
  7. Cut and Roll: Using a pizza cutter, cut twelve 1 3/4-inch strips. Roll each strip away from you tightly to form individual rolls. Carefully transfer rolls to a parchment-lined 9×13-inch baking pan.
  8. Second Proof: Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake: Bake the rolls for 30-40 minutes or until the center rolls reach an internal temperature of 185°F. Remove from oven.
  10. Prepare Vanilla Icing: In a bowl, combine powdered sugar, heavy cream, whole milk, and vanilla paste. Mix until smooth and set aside.
  11. Prepare Chocolate Icing: In a separate bowl, combine powdered sugar, cocoa powder, heavy cream, and whole milk. Mix until smooth and set aside.
  12. Prepare Strawberry Icing: In a third bowl, mix powdered sugar, heavy cream, whole milk, and strawberry emulsion until smooth.
  13. Decorate and Serve: Allow rolls to cool at room temperature for 20 minutes. Spoon alternating dollops of the three icings over the rolls so their colors swirl and bleed together. Serve warm for best flavor and texture.

Notes

  • The use of tangzhong (a cooked flour-water slurry) in the dough enhances the softness and keeps the rolls fresh longer.
  • Measure bread flour by spooning it into the measuring cup and leveling off rather than scooping directly to avoid using too much flour.
  • Room temperature ingredients help with proper yeast activation and dough development.
  • Strawberries should be thinly sliced for even distribution and easier rolling.
  • Ensure butter is soft but not melted for proper incorporation into the dough and filling.
  • Using an instant-read thermometer is recommended to check the internal temperature of the rolls to ensure doneness.
  • Strawberry emulsion can be substituted with strawberry extract if unavailable.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/neapolitan-cinnamon-rolls-with-swirled-icing-recipe/