Black Forest Cinnamon Rolls are a delightful treat that combines the rich flavors of chocolate and cherries. These soft, chocolatey rolls are filled with a sweet mixture of cocoa and Cherry Jubilee cherries, then topped with a luscious cocoa mascarpone frosting. The aroma of freshly baked rolls wafting through your kitchen is enough to make anyone’s mouth water. Perfect for breakfast, brunch, or dessert, this recipe is sure to impress your family and friends!

Why You’ll Love This Black Forest Cinnamon Rolls

There are countless reasons to fall in love with these Black Forest Cinnamon Rolls. First, they are incredibly soft and fluffy, thanks to the tangzhong brioche dough used in the recipe. Second, the rich chocolate flavor combined with the tartness of the cherries creates a delightful balance of taste. Third, the easy steps make it accessible for bakers of all levels. You can even prepare these rolls in advance, making them perfect for holiday gatherings or special occasions. Enjoy them warm with a cup of coffee or serve them as a show-stopping dessert. The variety of variations, like German Chocolate Cinnamon Rolls or Chocolate Cherry Cinnamon Rolls, ensures everyone can find a favorite!

Ingredients for Black Forest Cinnamon Rolls

Gather these items:

2 tbsp all-purpose flour
1/2 cup whole milk
3/4 cup whole milk (warmed (100–110°F))
2 1/4 tsp active dry yeast (or 1 packet)
1/3 cup granulated sugar
1/4 cup unsalted butter (melted or very soft)
2 tsp vanilla bean paste (or extract)
2 large eggs (room temperature)
1 1/4 tsp salt
1/4 cup Dutch-process cocoa powder
2 1/4 cups all-purpose flour
1 cup bread flour
5 tbsp unsalted butter (softened (added after kneading))
1/2 cup unsalted butter (softened)
3/4 cup brown sugar
3 tbsp cocoa powder
1 tbsp ground cinnamon
1/2 tsp espresso powder (optional)
1 tsp vanilla extract
2/3 cup Cherry Jubilee sauce (Chop the cherries if they’re whole)
8 oz mascarpone (cold)
2/3 cup heavy cream (cold)
3/4 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
Dark chocolate shavings
Cherry sauce
Fresh cherries

How to Make Black Forest Cinnamon Rolls Step-by-Step

Step 1: Whisk flour and milk in a small saucepan.
Step 2: Cook over medium heat, whisking constantly, until thickened to a paste (2–4 minutes).
Step 3: Transfer to a bowl and cool to room temperature.
Step 4: Whisk warm milk and 1/2 the sugar; sprinkle yeast over top. Let stand 5 minutes until foamy.
Step 5: In a stand mixer with dough hook, combine yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, and both flours. Mix until a soft dough forms.
Step 6: Knead on medium speed 5–8 minutes until smooth and elastic. Add softened butter 1 tbsp at a time until fully incorporated.
Step 7: Transfer dough to a greased bowl, cover, and let rise 1–2 hours until doubled.
Step 8: Refrigerate 2–8 hours or overnight for easier shaping.
Step 9: Mix all filling ingredients until smooth and spreadable.
Step 10: Grease a 9×13-inch baking pan.
Step 11: Roll chilled dough into a 16×12-inch rectangle.
Step 12: Spread filling in a thin, even layer, leaving a 1/2-inch border. Top it with the cherry jubiliee sauce.
Step 13: Cut into 12 strips and roll each strip into a spiral. Place in the prepared pan.
Step 14: Cover and let rise 45–60 minutes until puffy.
Step 15: Preheat oven to 325°F and bake 27–30 minutes, until set and centers reach 195–200°F.
Step 16: Cool 15-20 minutes before frosting.
Step 17: Whip mascarpone, powdered sugar, vanilla, and salt until smooth. Add in the whipping cream, and mix again until thickened and smooth.
Step 18: Spread over warm rolls and garnish if desired.

Pro Tips for the Best Black Forest Cinnamon Rolls

Keep these in mind:

Chill the dough for easier handling.
Use dark chocolate shavings for garnish.
Make your own Cherry Jubilee sauce if preferred.
For perfectly fluffy Black Forest Cinnamon Rolls, ensure your ingredients are at room temperature.

Best Ways to Serve Black Forest Cinnamon Rolls

These rolls are perfect on their own, but you can elevate them even further! Serve them warm with a drizzle of cherry sauce or garnish with fresh cherries. Pair them with a scoop of vanilla ice cream for a decadent dessert experience. They also make a fantastic breakfast treat, especially alongside a cup of coffee or hot chocolate.

How to Store and Reheat Black Forest Cinnamon Rolls

To store, place any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes until heated through.

Frequently Asked Questions About Black Forest Cinnamon Rolls

What’s the secret to perfect Black Forest Cinnamon Rolls?

The secret lies in the tangzhong method, which keeps the rolls moist and fluffy. Use fresh ingredients and be mindful of rising times for the best results.

Can I make Black Forest Cinnamon Rolls ahead of time?

Yes! You can prepare the dough and filling a day in advance. Just refrigerate the dough after the first rise and shape it the next day.

How do I avoid common mistakes with Black Forest Cinnamon Rolls?

Ensure accurate measurements and be patient with rising times. Avoid over-kneading the dough, as this can lead to dense rolls.

Variations of Black Forest Cinnamon Rolls You Can Try

Feel free to experiment with these variations:
1. Add nuts like walnuts or pecans for extra crunch.
2. Swap out the filling for a cherry chocolate swirl roll by mixing chocolate chips with cherry sauce.
3. For a twist, try using different flavored frostings, like cream cheese or vanilla bean, for a delightful change!

Delicious Black Forest Cinnamon Rolls You Must Try - Black Forest Cinnamon Rolls - main visual representation

Incredible homemade Black Forest Cinnamon Rolls fresh from the oven.

For more delicious recipes, check out our Easy Cinnamon Rolls or Cinnamon Orange Jam Linzer Cookies. You can also explore our Berry Crumble with Fresh Berries for a delightful dessert option.

Delicious Black Forest Cinnamon Rolls You Must Try - Black Forest Cinnamon Rolls - additional detail

Enjoy your baking adventure with these Black Forest Cinnamon Rolls and share them with your loved ones!

Delicious Black Forest Cinnamon Rolls You Must Try

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Author: Jessica
Total Time: 240 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Soft chocolate cinnamon rolls made with tangzhong brioche dough, filled with chocolate cinnamon sugar and Cherry Jubilee cherries, then finished with a light cocoa mascarpone frosting and shaved dark chocolate.

Ingredients

Scale

2 tbsp all-purpose flour
1/2 cup whole milk
3/4 cup whole milk (warmed (100–110°F))
2 1/4 tsp active dry yeast (or 1 packet)
1/3 cup granulated sugar
1/4 cup unsalted butter (melted or very soft)
2 tsp vanilla bean paste (or extract)
2 large eggs (room temperature)
1 1/4 tsp salt
1/4 cup Dutch-process cocoa powder
2 1/4 cups all-purpose flour
1 cup bread flour
5 tbsp unsalted butter (softened (added after kneading))
1/2 cup unsalted butter (softened)
3/4 cup brown sugar
3 tbsp cocoa powder
1 tbsp ground cinnamon
1/2 tsp espresso powder (optional)
1 tsp vanilla extract
2/3 cup Cherry Jubilee sauce (Chop the cherries if they’re whole)
8 oz mascarpone (cold)
2/3 cup heavy cream (cold)
3/4 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
Dark chocolate shavings
Cherry sauce
Fresh cherries

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Instructions

Whisk flour and milk in a small saucepan.
Cook over medium heat, whisking constantly, until thickened to a paste (2–4 minutes).
Transfer to a bowl and cool to room temperature.
Whisk warm milk and 1/2 the sugar; sprinkle yeast over top. Let stand 5 minutes until foamy.
In a stand mixer with dough hook, combine yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, and both flours. Mix until a soft dough forms.
Knead on medium speed 5–8 minutes until smooth and elastic. Add softened butter 1 tbsp at a time until fully incorporated.
Transfer dough to a greased bowl, cover, and let rise 1–2 hours until doubled.
Refrigerate 2–8 hours or overnight for easier shaping.
Mix all filling ingredients until smooth and spreadable.
Grease a 9×13-inch baking pan.
Roll chilled dough into a 16×12-inch rectangle.
Spread filling in a thin, even layer, leaving a 1/2-inch border. Top it with the cherry jubiliee sauce.
Cut into 12 strips and roll each strip into a spiral. Place in the prepared pan.
Cover and let rise 45–60 minutes until puffy.
Preheat oven to 325°F and bake 27–30 minutes, until set and centers reach 195–200°F.
Cool 15-20 minutes before frosting.
Whip mascarpone, powdered sugar, vanilla, and salt until smooth. Add in the whipping cream, and mix again until thickened and smooth.
Spread over warm rolls and garnish if desired.