Introduction

These Cherry Chocolate Rolls, inspired by Black Forest flavors, combine rich cocoa dough with sweet cherries and creamy chocolate chips. Soft, tender, and topped with a smooth vanilla glaze, they make a delightful treat for any occasion.

Cherry Chocolate Rolls (Black Forest Rolls) Recipe - Recipe Image

Ingredients

¼ cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
½ cup whole milk (room temperature)
1 teaspoon fine sea salt
1 large egg (whisked)
3 tablespoons coconut oil
3 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
⅓ cup unsalted butter (softened, room temperature)
1 teaspoon vanilla bean paste
5 tablespoons dark brown sugar (packed)
2 tablespoons white chocolate chips
⅓ cup chocolate chips
1 ½ cups fresh Bing cherries (pitted, halved)
2 pinches kosher salt
1 ½ cups confectioners’ sugar
1 teaspoon vanilla bean paste (for glaze)
3 tablespoons whole milk or heavy cream (for glaze)

Instructions

Step 1: Sprinkle yeast over warm water. Add 1 teaspoon sugar and stir to combine. Let sit for 5-7 minutes until the mixture bubbles and activates.
Step 2: In the bowl of a stand mixer, whisk together the dissolved yeast mixture, milk, remaining sugar, salt, and egg. In a separate bowl, whisk together the flour and cocoa powder.
Step 3: Add one cup of the flour mixture to the stand mixer. Using the dough hook attachment, combine ingredients. Add the coconut oil next. Then add the remaining flour, one cup at a time, kneading until the dough is smooth and cleans the sides of the bowl. If dough is too sticky, add 1 tablespoon flour.
Step 4: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest at room temperature for 60 minutes.
Step 5: Meanwhile, make the filling by combining softened butter and vanilla bean paste until the consistency resembles mayonnaise. Set aside.
Step 6: Turn the dough onto a lightly floured surface. Roll it into an 18 by 12-inch rectangle. Spread the vanilla butter evenly over the dough, leaving a ¼-inch border around all sides. Sprinkle the brown sugar over the butter, then scatter white chocolate chips, chocolate chips, and cherries on top. Gently press the filling into the dough, then sprinkle kosher salt over everything.
Step 7: Starting with a long side, roll the dough into a tight log. Slice the log into 12 equal pieces. Place the rolls cut-side up into a lightly greased 13×9-inch pan. Cover with plastic wrap and let rise for 30-45 minutes until puffy.
Step 8: Preheat oven to 350°F. Remove plastic wrap and bake the rolls for 28-30 minutes. Let them cool slightly before adding the glaze.
Step 9: To make the vanilla glaze, stir together confectioners’ sugar, vanilla bean paste, and milk until smooth. If it’s too thick, add milk 1 teaspoon at a time until you reach your desired consistency. Drizzle over the warm rolls.

Tips & Variations

Use frozen cherries if fresh Bing cherries are unavailable; thaw and drain them well before using to avoid soggy dough.
Swap coconut oil with unsalted butter for a richer flavor.
Add a sprinkle of toasted almonds or pecans on top for extra crunch.
For a dairy-free version, substitute whole milk and butter with plant-based alternatives.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm individual rolls in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes until soft and warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of active dry yeast?

Active dry yeast works best for this recipe, but you can substitute instant yeast. If using instant yeast, combine it directly with the dry ingredients and reduce the proofing time slightly.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Pressing a finger gently into the dough should leave an indentation that slowly fills back in.

Cherry Chocolate Rolls (Black Forest Rolls) Recipe

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4.5 from 123 reviews

Delight in these Cherry Chocolate Rolls, a decadent twist on the classic cinnamon roll featuring rich cocoa dough, luscious cherry and chocolate fillings, and a smooth vanilla glaze. Inspired by the flavors of Black Forest cake, these rolls offer a perfect balance of sweet cherries, dark and white chocolate, and creamy vanilla butter, baked to golden perfection for an indulgent treat.

Author: Ella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12 rolls 1x
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

¼ cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
½ cup whole milk (room temperature)
1 teaspoon fine sea salt
1 large egg (whisked)
3 tablespoons coconut oil
3 cups all-purpose flour
5 tablespoons unsweetened cocoa powder

Filling Ingredients

⅓ cup unsalted butter (softened, room temperature)
1 teaspoon vanilla bean paste
5 tablespoons dark brown sugar (packed)
2 tablespoons white chocolate chips
⅓ cup chocolate chips
1 ½ cups fresh Bing cherries (pitted, halved)
2 pinches kosher salt

Glaze Ingredients

1 ½ cups confectioners’ sugar
1 teaspoon vanilla bean paste
3 tablespoons whole milk (or heavy cream)

Instructions

Activate Yeast: Sprinkle the active dry yeast over the warm water, add 1 teaspoon of granulated sugar, and stir to combine. Allow the mixture to sit undisturbed for 5-7 minutes until it becomes bubbly and active.
Mix Wet and Dry Ingredients: In the bowl of a stand mixer, combine the activated yeast mixture, whole milk, remaining granulated sugar, fine sea salt, and whisked egg. Whisk these wet ingredients together. In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder.
Form Dough: Add one cup of the flour and cocoa mixture to the stand mixer. Using the dough hook attachment, combine the ingredients. Then add the coconut oil. Continue adding the remaining flour mixture, one cup at a time, kneading until the dough is smooth and pulls away from the sides of the bowl. If the dough is too sticky, add flour one tablespoon at a time until manageable.
First Rise: Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and let it rest at room temperature for about 60 minutes, or until it has doubled in size.
Prepare Filling: While the dough is rising, mix the softened unsalted butter and vanilla bean paste together in a small bowl until it reaches a creamy, mayonnaise-like consistency. Set aside.
Roll Out Dough & Add Filling: On a lightly floured surface, roll the dough into an 18 x 12-inch rectangle. Evenly spread the vanilla butter mixture over the dough, leaving a ¼-inch border on all sides. Sprinkle the dark brown sugar over the butter, then scatter white chocolate chips, regular chocolate chips, and halved fresh Bing cherries across the surface. Gently press the filling into the dough, then sprinkle with kosher salt using two pinches.
Shape Rolls & Second Rise: Starting at a long side, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss. Place the rolls cut-side up into a lightly greased 13×9-inch baking pan. Cover loosely with plastic wrap and let them rise for 30-45 minutes until puffed.
Bake: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the rolls for 28-30 minutes until they are cooked through and slightly golden on top. Remove from the oven and let them cool slightly in the pan.
Prepare Vanilla Glaze: In a bowl, whisk together the confectioners’ sugar, vanilla bean paste, and whole milk or heavy cream until smooth. Adjust the consistency by adding milk one teaspoon at a time if needed.
Glaze & Serve: Drizzle the vanilla glaze generously over the warm rolls before serving for a sweet and creamy finishing touch.

Notes

Use fresh Bing cherries for the best flavor and texture in the filling. Frozen cherries can be used but drain them well.
Ensure the water for activating the yeast is warm, not hot, to avoid killing the yeast.
If the dough feels sticky, add flour sparingly; too much flour can make the rolls dense.
Allow the dough sufficient rising time in both rises for fluffy, tender rolls.
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
Reheat rolls gently in the oven or microwave before glazing for a fresh-baked taste.

Keywords: cherry chocolate rolls, black forest rolls, chocolate rolls recipe, cherry sweet rolls, chocolate cherry buns