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Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe

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4.3 from 6 reviews

These Snickerdoodle Rolls combine the classic cinnamon-sugar swirl with a unique twist of cardamom and a touch of chocolate, baked into soft, fluffy rolls topped with a creamy cream cheese icing. Perfect for breakfast, brunch, or a delightful dessert treat.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1 cup whole milk
  • ½ cup (1 stick) unsalted butter (room temperature)
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • ½ teaspoon vanilla extract
  • 4-4½ cups all-purpose flour
  • 2¼ teaspoons (1 packet) active dry yeast

Filling

  • ¾ cup light brown sugar (packed)
  • ½ cup (1 stick) unsalted butter (browned)
  • 2½ teaspoons ground cinnamon
  • 2½ teaspoons ground cardamom
  • 1.5 oz chocolate bar (chopped into tiny bits)

Icing

  • 4 oz (½ block) cream cheese (room temperature)
  • ¼ cup (½ stick) unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom

Instructions

  1. Make the dough: Bring the milk to a boil over medium-high heat, then remove it from heat immediately. Alternatively, microwave the milk for about 3 minutes, checking after each minute to avoid overheating.
  2. Combine milk and butter: Pour the hot milk into a large mixing bowl and stir in the room temperature butter until melted.
  3. Add sugar and cool: Whisk granulated sugar into the milk mixture, then allow it to cool until it’s around 105-110°F, warm to the touch but not hot.
  4. Activate yeast: Stir in the active dry yeast and let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  5. Add eggs and flavorings: Add the eggs, salt, and vanilla extract one at a time, whisking well to combine after each addition.
  6. Add flour: Using a mixer with a hook attachment on speed 1-2, gradually add 4 cups of flour, one cup at a time, scraping the sides as necessary. If the dough remains sticky, add more flour slowly, mixing for about 5 minutes until smooth.
  7. Let dough rise: Cover the dough and place it in a warm spot to rise for 60-90 minutes until doubled in size.
  8. Prepare filling: In a small pan over medium heat, brown the butter by stirring constantly until it develops a nutty aroma and golden-brown color. Remove from heat and let cool to room temperature.
  9. Mix filling ingredients: Combine the browned butter with light brown sugar, ground cinnamon, and cardamom.
  10. Chop chocolate: Chop the chocolate bar into tiny bits and set aside.
  11. Shape dough: After the dough has risen, turn it out onto a well-floured surface and fold it into thirds, flip it over, fold into thirds again, and flatten into a rectangle.
  12. Roll dough: Roll the dough into a 16 by 20-inch rectangle carefully to avoid tearing.
  13. Add filling and chocolate: Evenly spread the filling mixture over the dough, leaving about 1 inch free on one of the 20-inch sides. Sprinkle the chopped chocolate bits over the filling.
  14. Roll up: Starting at the filled 20-inch side, tightly roll the dough toward the empty side to form a log.
  15. Cut rolls: Use floss or a string to cut the log into 12 even rolls and place them in a 13×9 inch pan lined with parchment paper.
  16. Proof rolls and preheat oven (for immediate baking): Cover rolls loosely and let rise for about 30 minutes while preheating the oven to 350°F.
  17. Bake: Bake the rolls for 20-25 minutes until golden brown on top.
  18. Refrigeration option: Alternatively, cover the rolls and refrigerate them to bake later. Remove them from fridge to warm and rise slightly while the oven preheats to 350°F before baking for 25-35 minutes.
  19. Make icing: Cream together the room temperature butter and cream cheese until smooth. Add powdered sugar, vanilla extract, cinnamon, and cardamom and mix thoroughly.
  20. Finish rolls: Spread the icing over warm rolls right after baking so it melts into the swirls. Wait about 5 minutes before serving and add more icing if desired.

Notes

  • Make sure the milk mixture is warm (105-110°F) before adding yeast to avoid killing it.
  • Use string or dental floss to cut the rolls for perfect shapes without squashing the dough.
  • Letting the rolls bake immediately or refrigerating them for next day baking both work well.
  • Brown the butter carefully for filling to avoid burning—stir constantly until nutty aroma appears.
  • Adding cardamom to both filling and icing gives a unique flavor twist that complements the cinnamon beautifully.
  • Room temperature ingredients (butter, eggs, cream cheese) help the dough and icing come together smoothly.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/snickerdoodle-rolls-with-chocolate-and-cream-cheese-icing-recipe/