The Ultimate Neapolitan Cinnamon Rolls: A Trio of Chocolate, Vanilla, and Strawberry Bliss
Childhood memories often revolve around simple, joyful treats, and for me, Neapolitan ice cream was always at the top of that list. The classic combination of rich chocolate, creamy vanilla, and sweet strawberry wasn’t just a dessert; it was the quintessential taste of summer. That nostalgic joy, that perfect harmony of flavors, inspired me to create something truly special: these incredibly soft and utterly irresistible Neapolitan cinnamon rolls. My goal was to transform those beloved ice cream layers into a warm, swirl-filled pastry that brings back all those happy memories with every single bite.
If you’ve enjoyed my gooey chocolate s’mores rolls, prepare to be captivated by this next level summer-inspired sensation! These Neapolitan cinnamon rolls feature a remarkably fluffy vanilla bean dough, generously swirled with a luscious chocolate-strawberry filling that creates a beautiful marbled effect. But the real showstopper is the whimsical, tri-colored icing, designed to perfectly mimic the iconic Neapolitan ice cream. It’s a treat that not only looks like it came straight from your favorite ice cream parlor but tastes even better, offering a delightful blend of flavors and textures.
Before we dive into the delightful details of these Neapolitan sweet rolls, let’s talk about the foundation: the dough. This isn’t just any dough; it’s the heart and soul of these rolls. I’m utilizing my time-tested, celebrated soft and fluffy cinnamon roll dough – the very same base that has proven successful across all my cinnamon roll recipes. Its exceptional texture and rich flavor are what elevate these Neapolitan-inspired treats from good to absolutely unforgettable. Get ready to experience a dough that’s a joy to work with and even more delightful to eat!
Why You’ll Adore These Neapolitan Cinnamon Rolls
These aren’t just ordinary sweet rolls; they’re an experience in nostalgic bliss! Here’s why these Neapolitan-inspired beauties will quickly become your new favorite:
- A Symphony of Classic Flavors: Indulge in the perfectly balanced trio of chocolate, vanilla, and strawberry, harmoniously blended in a warm, tender roll. It’s an ice cream parlor favorite, reimagined.
- Unbelievably Soft and Fluffy Texture: Our secret weapon, the Tangzhong method, ensures the vanilla bean dough is incredibly moist, tender, and stays fresh for days. Say goodbye to dry, tough rolls!
- Irresistible Gooey Filling: Each roll is generously swirled with a rich, homemade chocolate filling, layered with vibrant, thinly sliced fresh strawberries for that authentic Neapolitan taste.
- Stunning Tri-Colored Icing: The marbled vanilla, chocolate, and strawberry icing isn’t just a feast for the eyes; it adds a creamy, sweet finish that completes the ice cream illusion and enhances every bite.
- Perfect for Any Celebration: Whether it’s a festive summer brunch, a special weekend breakfast, or a unique dessert to impress your guests, these Neapolitan cinnamon rolls are sure to be a showstopper.
- A Fun Baking Adventure: From crafting the colorful icing to watching the dough rise, the entire process is as enjoyable as eating the finished product.
This recipe combines classic bakery techniques with playful, familiar flavors, promising a rewarding baking journey and an even more satisfying treat!
Crafting Your Neapolitan Masterpiece: Step-by-Step Instructions
1
Initiate the Tangzhong Method. This crucial preliminary step, though seemingly small, is the secret weapon behind the incredibly soft and tender texture of these Neapolitan cinnamon rolls. By cooking a small portion of flour and water into a paste (the tangzhong), you gelatinize the starches, allowing them to absorb more liquid. This results in a dough that is not only ultra-soft and fluffy but also remains fresh and moist for significantly longer. Don’t skip this, as it truly makes all the difference in achieving bakery-quality results!
2
Combine Wet and Dry Ingredients for the Dough. In the bowl of your stand mixer, gently combine all the dry ingredients (bread flour, granulated sugar, instant yeast, and fine sea salt). Then, add the wet components: room temperature heavy cream, whole milk, a large egg, vanilla bean paste, and your prepared tangzhong. Mix on low speed with the dough hook for about 2 minutes. At this initial stage, the dough will appear quite rough and shaggy, almost like it won’t come together – rest assured, this is exactly what you want! The key here is just to get everything hydrated and roughly combined. The magic happens in the next kneading step.
3
Master the Kneading Process. With the mixer still running on low speed, begin incorporating the softened unsalted butter one tablespoon at a time. Patience is paramount here; allow each tablespoon of butter to be fully absorbed into the dough before adding the next. This gradual process ensures proper emulsification, which is vital for a rich, tender dough. Continue kneading for an additional 8-10 minutes after all the butter has been added. You’ll notice a remarkable transformation: the dough will evolve from a sticky, somewhat messy mass into a beautifully smooth, glossy, and highly elastic ball. This development of gluten is what gives our Neapolitan cinnamon rolls their signature chewy-soft texture.
4
Allow the Dough to Rest. Once your dough has reached that perfect smooth, elastic consistency, gently remove it from the mixer bowl. Bring the sides of the dough into the bottom to form a neat, smooth round ball. Place it seam-side down back into the clean mixing bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and set it aside to rest for a full 30 minutes. This resting period is critical as it allows the gluten to relax, making the dough much easier to roll out and shape in the subsequent steps, ensuring smooth, effortless handling for your Neapolitan sweet rolls.
If you’re captivated by the luscious chocolatey swirl in these rolls, my ultra gooey Nutella cinnamon rolls are another personal favorite worth exploring. The filling is incredibly rich, delightfully gooey, and generously infused with hazelnut, all crowned with a glossy Nutella glaze that will surely drive you crazy in the best possible way!
5
Roll Out Dough and Apply Fillings. Lightly flour your work surface and turn out the rested dough. Roll it gently into a large 15×21-inch rectangle, ensuring the longest side is closest to you. Now, prepare your rich chocolate filling and dollop it evenly across the entire surface of the dough, leaving a clean 1/2-inch border at the top edge. This border is crucial for properly sealing the rolls later. Next, artfully scatter the thinly sliced fresh strawberries over the chocolate layer. This combination is what truly brings the Neapolitan magic to life within these sweet rolls.
6
Cut and Roll the Dough Strips. For perfectly shaped and evenly sized Neapolitan cinnamon rolls, my preferred bakery trick is to use a pizza wheel. Carefully cut the filled dough rectangle into twelve 1 3/4-inch strips along the shorter side. Starting from the edge closest to you, gently but firmly roll each strip away from you, creating beautiful spirals. Be sure to keep the rolls snug but not too tight. Once rolled, carefully transfer these delightful spirals to your prepared baking pan.
7
Arrange Rolls for Their Final Rise. Carefully place the beautifully rolled Neapolitan cinnamon rolls into a 9×13 baking pan that has been lined with parchment paper. Ensure you leave a little space between each roll, as they will significantly expand and double in size during the upcoming proofing stage. Covering them loosely with plastic wrap will create a warm, moist environment, perfect for their final rise, which helps achieve that ultimate light and airy texture.
8
Prepare the Tri-Colored Icing. While your rolls are happily rising, it’s time to create the stunning tri-colored icing that truly makes these Neapolitan cinnamon rolls shine. You’ll make three separate batches: vanilla, chocolate, and strawberry. My ultimate secret for achieving an authentic, vibrant strawberry ice cream flavor is using strawberry bakery emulsion. While you might need to order it online, I promise it is absolutely worth the effort for that intense, genuine strawberry taste that fresh fruit alone can’t quite capture. This step adds both visual appeal and incredible depth of flavor.
9
Bake the Perfectly Proofed Cinnamon Rolls. Once your Neapolitan cinnamon rolls have visibly doubled in size – a sure sign they’re ready – it’s time to bake! Preheat your oven to 325°F/162°C. Bake the rolls for approximately 30-40 minutes. To confirm they are perfectly cooked through and exquisitely tender, use a reliable instant-read thermometer. The internal temperature of the center roll should register 185°F (85°C). This ensures a consistently soft and fully baked interior, without any raw spots, for truly irresistible sweet rolls.
10
Ice the Rolls with a Tri-Colored Swirl. Once the cinnamon rolls are out of the oven, allow them to cool slightly for about 20 minutes at room temperature. This brief cooling period helps the icing set beautifully without completely melting. Then, get creative! Alternate scooping generous dollops of each of your vanilla, chocolate, and strawberry icings on top of the warm rolls. You can use a spoon for a rustic look or a few cookie scoops, like I did, for more distinct mounds. As the warm rolls slightly soften the icing, it will naturally bleed together, creating that gorgeous, signature Neapolitan marbled effect. Serve these delightful sweet rolls warm and watch them disappear!
Expert Tips for Perfect Neapolitan Cinnamon Rolls
Achieving bakery-perfect Neapolitan cinnamon rolls is easier than you think with a few expert tips:
- Measure Flour Accurately: This is my golden rule for all baking! Always use a kitchen scale for the most precise measurement. If you don’t have one, use the spoon-and-level method: fluff the flour in its container, spoon it into your measuring cup, then level off the top with a straight edge. Never scoop directly from the bag, as this compacts the flour and leads to a dense dough.
- Room Temperature Ingredients: Ensure all cold ingredients like eggs, milk, heavy cream, and butter are at true room temperature. This allows them to incorporate smoothly into the dough, creating a homogenous mixture and aiding in proper gluten development.
- Don’t Rush the Kneading: The kneading process is essential for developing the gluten structure that gives these rolls their incredible softness and chewiness. Be patient when adding butter, letting each piece fully incorporate. The dough should transform into a smooth, elastic, and slightly tacky ball.
- Proper Proofing: A warm, draft-free environment is key for the dough to rise properly. If your kitchen is cold, you can create a warm spot by turning your oven on for a minute or two, then turning it off and placing the dough inside (with the door ajar) to rise. The rolls should double in size, indicating they are ready for baking.
- Strawberry Emulsion is a Game Changer: For that truly authentic, intense strawberry ice cream flavor in your icing, don’t substitute the strawberry bakery emulsion with just extract or fresh strawberries. Emulsion delivers a more robust and lasting flavor.
- Internal Temperature for Doneness: The best way to know if your cinnamon rolls are perfectly baked is to use an instant-read thermometer. Aim for 185°F (85°C) in the center of a roll for a fully cooked, moist interior.
Storage and Make-Ahead Options
These Neapolitan cinnamon rolls are best enjoyed fresh and warm from the oven, but they also offer convenient make-ahead and storage solutions:
- Overnight Rise (Cold Proof): For a fresh morning treat, prepare the rolls through Step 7 (placing them in the baking pan). Cover the pan tightly with plastic wrap and refrigerate overnight (up to 12-18 hours). The next morning, remove them from the fridge about 1-2 hours before baking to allow them to come to room temperature and finish their final rise. Then proceed with baking as directed.
- Freezing Unbaked Rolls: You can freeze the shaped, unbaked rolls by placing them in the baking pan and freezing until solid. Once frozen, transfer them to an airtight freezer bag for up to 2-3 weeks. When ready to bake, place frozen rolls back into a greased baking pan, cover loosely, and let them thaw and rise at room temperature for 6-8 hours (or overnight in the fridge, then 2-3 hours at room temp).
- Storing Leftovers: Any leftover baked Neapolitan cinnamon rolls can be stored in an airtight container at room temperature for up to 4 days.
- Reheating: To enjoy them warm again, gently reheat individual rolls in the microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until heated through.
Craving something more tropical? My piña colada cinnamon rolls with coconut rum icing combine pineapple, coconut, and a splash of rum for a warm, tropical twist that is perfect for summer gatherings and a truly unique flavor adventure!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Neapolitan Cinnamon Rolls with Swirled Icing
Cambrea Gordon
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3 hours
30 minutes
33 minutes
4 hours
3 minutes
Dessert
American
12
servings
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Equipment
-
metal 9×13 baking pan
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
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.3/4 cup (155 g) water,
1/4 cup (32 g) bread flour -
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.3 2/3 cups (485 g) bread flour,
1/3 cup (66 g) granulated sugar,
2 teaspoons (5 g) instant yeast,
1 teaspoon (4 g) fine sea salt,
1/3 cup (78 g) heavy cream,
1/3 cup (78 g) whole milk,
1 (55 g) large egg,
1 tablespoon (6 g) vanilla bean paste,
Tangzhong from above -
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.6 tablespoons (84 g) unsalted butter
-
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.2/3 cup (133 g) brown sugar,
1/2 cup (113 g) unsalted butter,
2 tablespoons (16 g) cocoa powder,
1 teaspoon (2 g) vanilla bean paste -
Place the rested dough on a lightly floured surface. Roll it out into a 15×21 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.1 heaping cup (135 g) thinly sliced fresh strawberries
-
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 9×13 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.3/4 cup (90 g) powdered sugar,
2 tablespoons (20 g) heavy cream,
1 tablespoon (15 g) whole milk,
1/2 teaspoon vanilla paste -
In another bowl, combine the powdered sugar, cocoa powder, cream, and milk until smooth. Set aside.3/4 cup (90 g) powdered sugar,
1 1/2 tablespoons (11 g) cocoa powder,
2 tablespoons (30 g) heavy cream,
2 tablespoons (30 g) whole milk -
In a third bowl, combine the powdered sugar, cream, milk, and strawberry emulsion until smooth.3/4 cup (90 g) powdered sugar,
2 tablespoons (30 g) heavy cream,
1 tablespoon (15 g) whole milk,
1 teaspoon strawberry emulsion* -
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.
Serving:
1
serving
|
Calories:
495
kcal
|
Carbohydrates:
74
g
|
Protein:
7
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
211
mg
|
Potassium:
135
mg
|
Fiber:
2
g
|
Sugar:
42
g
|
Vitamin A:
639
IU
|
Vitamin C:
0.1
mg
|
Calcium:
47
mg
|
Iron:
1
mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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