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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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