Introduction

Cherry Chocolate Rolls, inspired by the classic Black Forest flavors, combine rich cocoa dough with fresh cherries and a blend of white and dark chocolate chips. These sweet, tender rolls are perfect for a special breakfast or dessert treat.

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 of 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, combine the dissolved yeast mixture, milk, remaining sugar, salt, and whisked egg. Whisk together. 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. Then add coconut oil. Add the remaining flour one cup at a time, kneading until the dough is smooth and clears the sides of the bowl. Add 1 tablespoon of flour if the dough is too sticky.
Step 4: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let it rest at room temperature for 60 minutes.
Step 5: Meanwhile, prepare the filling by combining softened butter and vanilla bean paste. Stir until the mixture resembles mayonnaise. Set aside.
Step 6: Transfer dough to a lightly floured surface. Roll it into an 18×12-inch rectangle. Spread the softened vanilla butter evenly over the dough, leaving a ¼-inch border around the edges. Sprinkle brown sugar over the butter, then top with white chocolate chips, chocolate chips, and cherries. Gently press the filling into the dough. Sprinkle kosher salt over the filling.
Step 7: Roll the dough tightly into a log starting from the long side. Slice the log into 12 equal pieces. Place the slices into a lightly greased 13×9-inch pan. Cover with plastic wrap and let rise for 30-45 minutes until the dough has puffed up.
Step 8: Preheat the oven to 350°F. Remove plastic wrap and bake the rolls for 28-30 minutes. Let them cool slightly before glazing.
Step 9: To make the vanilla glaze, whisk together confectioners’ sugar, vanilla bean paste, and milk until smooth. Add milk 1 teaspoon at a time if the glaze is too thick. Drizzle over the warm rolls before serving.

Tips & Variations

For extra flavor, soak the cherries in a splash of kirsch or cherry liqueur before adding them to the rolls.
Substitute coconut oil with unsalted butter if preferred for a richer taste.
If fresh cherries aren’t available, frozen cherries (thawed and drained) work well as a substitute.
Use bittersweet chocolate chips instead of dark for a slightly different chocolate intensity.
Dust the finished rolls lightly with extra confectioners’ sugar for a pretty presentation.

Storage

Store the cherry chocolate rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped rolls for up to 3 months. Reheat gently in the microwave or oven before serving. If frozen, thaw overnight in the refrigerator first.

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 instant yeast can be substituted. If using instant yeast, add it directly to the dry ingredients without dissolving it first.

What can I use instead of vanilla bean paste?

Vanilla extract is a great substitute. Use the same amount stated in the recipe for a similar flavor profile.

Cherry Chocolate Rolls (Black Forest Rolls) Recipe

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★★★★★

4.7 from 735 reviews

Delight in these Cherry Chocolate Rolls, a luscious twist on classic cinnamon rolls inspired by Black Forest flavors. Soft cocoa-infused dough swirls with a rich vanilla butter filling, studded with white and dark chocolate chips and fresh Bing cherries. Finished with a smooth vanilla glaze, these rolls are perfect for a decadent breakfast or dessert treat.

Author: Lila
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

Ingredients

Scale

Dough

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

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 and halved)
2 pinches kosher salt

Vanilla Glaze

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 and add 1 teaspoon of the granulated sugar. Stir gently to combine and let the mixture sit for 5-7 minutes until it bubbles and becomes frothy, indicating the yeast is active.
Combine Wet and Dry Ingredients: In the bowl of a stand mixer, whisk together the activated yeast mixture, whole milk, remaining granulated sugar, fine sea salt, and whisked egg. In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder.
Mix Dough: Add one cup of the flour mixture to the stand mixer bowl with the wet ingredients. Using the dough hook attachment, mix while slowly incorporating the coconut oil. Gradually add the remaining flour mixture one cup at a time. Knead the dough until it is smooth, elastic, and pulls away cleanly from the sides of the bowl. If the dough is sticky, add 1 tablespoon of flour as needed.
First Rise: Transfer the dough to a lightly greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for 60 minutes or until doubled in size.
Prepare the Filling: In a small bowl, combine the softened unsalted butter with the vanilla bean paste. Stir until the mixture resembles mayonnaise in consistency. Set aside.
Shape and Fill Dough: On a lightly floured surface, roll the dough into an 18 x 12-inch rectangle. Evenly spread the vanilla butter filling over the dough, leaving a ¼-inch border around all edges. Sprinkle dark brown sugar over the butter, then evenly distribute the white chocolate chips, dark chocolate chips, and halved cherries on top. Gently press the filling into the dough, then sprinkle two pinches of kosher salt over it.
Form Rolls: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal pieces. Place the cut slices into a lightly greased 13 x 9-inch baking pan, arranging them cut side up. Cover with plastic wrap and allow the rolls to rise for 30-45 minutes until puffed and risen.
Bake Rolls: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the rolls for 28-30 minutes until cooked through and the tops are slightly golden. Remove from the oven and let them cool slightly in the pan.
Prepare Glaze and Finish: While the rolls cool, whisk together the confectioners’ sugar, vanilla bean paste, and whole milk to create the vanilla glaze. Stir until smooth, adding milk a teaspoon at a time if the glaze is too thick. Drizzle the glaze generously over the warm rolls before serving.

Notes

Ensure the water used for activating yeast is warm but not hot (around 110°F) to avoid killing the yeast.
If fresh Bing cherries are unavailable, frozen, pitted cherries can be used but make sure to drain excess juice.
For a dairy-free option, substitute coconut oil and use a plant-based milk instead of whole milk.
To make slicing easier, refrigerate the rolled dough log for 15 minutes before cutting.
Keep an eye on baking time as ovens vary; the rolls should be firm but soft in the center.
The rolls are best enjoyed fresh but can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Black Forest rolls, cherry chocolate rolls, chocolate rolls, cherry pastries, cocoa dough rolls, homemade chocolate cherry rolls