Black Cocoa Sourdough Discard Cinnamon Rolls With Orange Cream Cheese Frosting
Deep black cocoa gives these fluffy sourdough cinnamon rolls a rich chocolate flavor, soft texture, and striking dark appearance. Buttery cinnamon cocoa swirls complement the sweet, creamy orange frosting for a delicious contrast of flavors and colors. Sourdough discard adds depth to the dough while active dry yeast creates a light, bakery style texture. Made with real butter, simple ingredients, and natural coloring from carrots and pumpkin, these homemade rolls contain no artificial food dyes or seed oils.
American, Cinnamon Rolls
Breakfast
8 Rolls
20 mins
28 mins
48 mins
Equipment
Large Mixing Bowl
Dry Measuring Cups
Measuring Spoons
Saucepan
Ingredients
Greasing
1-2 Tablespoons of Butter, Room Temperature
Dough
1/4 Cup of Sourdough Discard, Room Temperature
1 Large Egg, Room Temperature
3/4 Cup of Milk, Warmed to 110°
4 Tablespoons of Butter, Melted
1 Tablespoon of Organic Cane Sugar
2 1/4 Teaspoons of Active Yeast
1 Tablespoon of Vanilla Extract
1 Teaspoon of Salt
3 1/4 Cup of All-Purpose Flour
1/3 Cup of Black Cocoa Powder
Cinnamon Cocoa Sugar Filling
4 Tablespoons of Butter, Melted
1/2 Cup of Brown Sugar, Packed
1 Tablespoon of Ground Cinnamon
2 Tablespoons of Black Cocoa Powder
Orange Cream Cheese Frosting
8 Ounces of Cream Cheese, Room Temperature
4 Tablespoons of Butter, Room Temperature
1/2 Teaspoon of Vanilla Extract
1 Cup of Powdered Sugar
1 Tablespoon of Milk
1 Teaspoon of Natural Food Coloring, OR 2-4 Tablespoons of Pumpkin Puree
Instructions
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Measure the sourdough discard, then set it out with the egg, butter and cream cheese for 30 minutes until they reach room temperature.
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Warm the milk in a small saucepan over medium low heat until it reaches 110°F, using a thermometer. Pour into a large mixing bowl, add the cane sugar and active dry yeast, and let sit for 5 minutes until foamy.
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Melt the dough butter in the same saucepan over medium low heat and let cool slightly. Add the sourdough discard, egg, melted butter, and vanilla extract to the yeast mixture, then stir until combined.
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Add the salt, flour, and black cocoa powder, mixing until a soft, dark dough forms. Knead by hand for 10 minutes until smooth, elastic, and slightly tacky.
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Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1 hour, until noticeably puffy and nearly doubled in size. I always place it in the oven OFF and oven light on.
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Melt the butter for the filling in the same small saucepan over medium low heat. Remove from heat and cool. Once cooled, add the brown sugar, cinnamon, and black cocoa powder.
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Grease the 9x13 glass baking dish with the room temperature butter, then roll the dough onto a lightly floured surface into a 12x16 inch rectangle.
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Spread the filling evenly over the dough.
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Slice the dough into 8 even strips using a pizza cutter, roll each strip tightly, and arrange the rolls evenly in the prepared baking dish.
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Cover with a damp kitchen towel and place in oven again to let rise for 45 minutes until puffy and noticeably expanded.
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Remove the damp towel and preheat the oven to 350°F.
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Bake for around 28 minutes, until the centers are set and the rolls are baked through but remain soft.
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Remove the cinnamon rolls from the oven and let cool in the baking dish for 10 minutes before frosting.
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While the rolls cool, beat the cream cheese and butter until smooth. Add the vanilla extract, powdered cane sugar, and milk, mixing until thick and spreadable. Add the natural orange food coloring powder and mix until evenly colored. I used 2 Tablespoons of Pumpkin Puree and we could barely taste the pumpkin flavor. It turned out to be a beautiful pale orange. I would suggest no more than 4 Tablespoons of Pumpkin Puree if you go that route.
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Spread the orange cream cheese frosting evenly over the warm black cocoa cinnamon rolls so it melts gently into the layers.
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Notes
Tips: Use pure black cocoa powder for deep color without artificial black food dye Avoid adding extra flour while kneading so the dark dough stays soft and fluffy Spread the cinnamon cocoa filling evenly for distinct chocolate sugar swirls Mix the natural orange coloring thoroughly for smooth and even frosting color Phase: Luteal Phase- Cocoa, butter, cream cheese, and carbohydrates provide a satisfying dessert with filling fats and energy providing carbohydrates. Season: Fall- Deep black cocoa dough and naturally orange cream cheese frosting create a festive Halloween treat with warm cinnamon flavor. Storage: Refrigerator- Store completely cooled, frosted cinnamon rolls in an airtight glass container for up to 4 days.