Introduction

These Cherry Chocolate Rolls, also known as Black Forest Rolls, combine the rich flavor of cocoa with fresh Bing cherries and a sweet vanilla glaze. Perfect for breakfast or dessert, they offer a delightful twist on classic cinnamon rolls with a luscious chocolate-cherry filling.

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 bubbly and active.
Step 2: In the bowl of a stand mixer, combine the activated yeast mixture, milk, remaining granulated sugar, salt, and whisked egg. Whisk together. In a separate bowl, whisk flour and cocoa powder.
Step 3: Add one cup of the flour mixture to the mixer. Using the dough hook, mix, then add coconut oil. Add the remaining flour mixture 1 cup at a time, kneading until the dough is smooth and pulls away from the sides of the bowl. If sticky, add 1 tablespoon more flour.
Step 4: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise at room temperature for 60 minutes.
Step 5: To make the filling, combine softened butter and vanilla bean paste until smooth and creamy, like mayonnaise. Set aside.
Step 6: Turn dough onto a floured surface and roll into an 18 x 12-inch rectangle. Spread the vanilla butter evenly over dough, leaving a ¼-inch border. Sprinkle brown sugar over the butter, then evenly scatter white chocolate chips, chocolate chips, and halved cherries. Press filling gently into the dough. Sprinkle with kosher salt.
Step 7: Roll dough tightly into a log along the long side. Slice into 12 equal rolls. Place rolls in a 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, bake rolls for 28-30 minutes until set. Cool slightly before glazing.
Step 9: Prepare the glaze by mixing confectioners’ sugar, vanilla bean paste, and milk until smooth. Add milk 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over warm rolls before serving.

Tips & Variations

Use frozen cherries if fresh Bing cherries are not in season; thaw and drain before using.
For a richer dough, substitute part of the milk with heavy cream.
Experiment with different types of chocolate chips, such as milk or bittersweet, for varied flavor.
Brush the dough lightly with melted butter before adding filling for extra richness.
Store any leftover rolls without glaze, then glaze just before serving to maintain freshness.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the oven at 300°F for 10 minutes or microwave gently for 20 seconds. Add fresh glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Bring it to room temperature before rolling out.

Can these rolls be frozen?

Absolutely. After shaping the rolls but before the second rise, freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding extra baking time as needed.