Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Cherry Chocolate Rolls (Black Forest Rolls) Author: Maryanne CabreraPublished: Aug 4, 2015Updated: Jul 17, 2024 View Recipe11 ReviewsThis post may contain affiliate links. Read our disclosure policy. Sweet cherry chocolate rolls inspired by the flavors of Black Forest cake. Enriched chocolate dough filled with vanilla butter spread, fresh Bing cherries, and a mixture of white and dark chocolate chips. Table of Contents Cherry Chocolate Sweet RollsMore Cherry Dessert RecipesCherry Chocolate Rolls (Black Forest Rolls)View moreView less An ode to my favorite childhood birthday cake- Black Forest cake! Black Forest cake is the American rendition of the German dessert Schwarzwälder Kirschtorte.It is a layered chocolate sponge cake soaked with kirsch (cherry liqueur), filled with cherries, and frosted with whipped cream. It’s such a delicious flavor combination. That cake is also the inspiration for this No Bake Black Forest Parfait. Cherry Chocolate Sweet Rolls This cinnamon roll variation takes the familiar flavors of Black Forest cake and translates into this decadent sweet bread roll. This recipe is comprised of three components: enriched chocolate yeast dough sweet filling (vanilla butter, chocolate chips, fresh cherries) vanilla glaze topping Chocolate Dough The yeast dough is simple and straightforward to make. Use your choice of active dry yeast or instant yeast. RELATED POST: This comprehensive yeast tutorial will help you understand and tackle any recipes dealing with yeast! I highly recommend using a stand mixer fitted with a dough hook attachment. However, it is also possible to mix together the dough by hand. The dough is flavored with a touch of cocoa powder. The unsweetened cocoa powder also adds rich color to the chocolate dough. This versatile dough can be also be used to make cinnamon rolls! Sweet Cherry Filling The filling is made of softened butter, vanilla bean paste, and brown sugar. Make sure to use softened butter. It should be room temperature with the consistency of mayonnaise when mixed together. I recommend using high quality vanilla bean paste. Pure vanilla extract also works. However, the extract does not provide the same rich, warm flavor. Mix softened butter with vanilla paste. Spread over the rolled chocolate dough. Sprinkle brown sugar over butter mixture. Here comes the good part! Distribute pitted Bing cherries, dark chocolate chips, and white chocolate chips all over. I really like to pack on the filling. I say, the more the merrier! Before you start rolling the dough into a log, be sure to press the filling into the dough. Gently roll the dough into a log and slice it into 12 equal pieces. Don’t worry if some of the filling escapes while you slice. Simply tuck them back into the rolls once they’ve been arranged on the baking pan. Simple Vanilla Glaze Slightly cool the baked chocolate rolls before moving on to the glaze. The super simple glaze is made why whisking together powdered sugar (confectioners’ sugar), vanilla bean paste, and milk. That’s it! Adjust the thickness or consistency of the glaze to your liking. Add milk one teaspoon at a time until the desired consistency is achieved. How to add Kirsch to Chocolate Rolls If you’d like to booze this dish up, I suggest adding a touch of kirsch to the glaze. Kirsch, or kirschwasser, is a colorless brandy made from cherries! More Cherry Dessert Recipes Cherry Pineapple Popsicles Tart Cherry Almond Scones Cherry Pistachio Oatmeal Cookies Cherry Clafoutis Cherry Chocolate Rolls (Black Forest Rolls) No ratings yet An ode to the flavors of Black Forest cake. Enriched chocolate dough filled with vanilla butter spread, fresh Bing cherries, and a mixture of white and dark chocolate chips.Yield: 12 rolls Prep Time: 20 minutes minutesCook Time: 30 minutes minutesDough Rest Time: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 20 minutes minutes Servings: 12 Print Recipe Pin Recipe IngredientsChocolate Dough:▢ ¼ cup warm water, about 110°F▢ 2 ¼ teaspoon active dry yeast▢ ¼ cup granulated sugar▢ ½ cup whole milk, room temp▢ 1 teaspoon fine sea salt▢ 1 large egg whisked▢ 3 Tablespoon coconut oil▢ 3 cups all-purpose flour▢ 5 Tablespoons unsweetened cocoa powderFilling:▢ ⅓ cup unsalted butter, softened, room temperature▢ 1 teaspoon vanilla bean paste▢ 5 Tablespoons dark brown sugar, packed▢ 2 Tablespoon white chocolate chips▢ ⅓ cup chocolate chips▢ 1 ½ cups fresh Bing cherries, pitted, halved▢ 2 pinches kosher saltVanilla Glaze:▢ 1 ½ cups confectioners’ sugar▢ 1 teaspoon vanilla bean paste▢ 3 Tablespoons whole milk or heavy cream Instructions Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.In the bowl of a stand mixer, add dissolved yeast mixture, milk, remaining sugar, salt and egg. Whisk together. In another bowl whisk together flour and cocoa powder.Add one cup of flour mixture to stand mixer. Use the hook attachment to combine ingredients. Follow with coconut oil. Add remaining flour, 1 cup at a time. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add 1 Tbsp of flour.Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest at room temperature for 60 minutes.To make filling: Meanwhile, combine softened butter and vanilla paste. Stir together. It should resemble the consistency of mayonnaise. Set aside.Transfer dough to a lightly floured working surface. Roll dough into a 18 x 12-inch rectangle. Spread softened vanilla butter over dough, leaving a ¼-inch border around all sides. Sprinkle brown sugar over butter. Top with white chocolate chips, chocolate chips, and cherries. Gently press filling into dough. Sprinkle salt over filling.Roll dough into a tight log, starting with long side. Slice log into 12 equal slices. Place cut slices into a lightly greased 13×9-inch pan. Cover with plastic wrap and let rest for 30-45 minutes until dough has risen.Preheat oven to 350°F. Uncover rolls. Bake for 28-30 minutes. Let rolls cool slightly before pouring vanilla glaze.To make vanilla glaze: mix together powdered sugar, vanilla bean paste and milk. Stir until smooth. If glaze is too thick, add milk 1 tsp at a time until desired consistency is achieved. Notes Dough can be mixed by hand. Use a large bowl and a sturdy spatula for mixing and proceed by kneading dough by hand until dough is smooth and elastic. Dough can be prepared ahead of time and stored in the fridge overnight. Follow steps leading up to placing cut rolls in greased pan. Cover with plastic wrap and chill in the fridge to slow down yeast. Before baking, allow rolls to sit at room temperature for 30 minutes to reactivate yeast. Fresh cherries are recommended. Use any variety you’d like. NutritionCalories: 355kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 218mg | Potassium: 166mg | Fiber: 2g | Sugar: 32g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Sarah | Broma Bakery says: August 4, 2015 Oh. My. Woah. These are brilliant! Love the colors, love the name, and I mean you can’t go wrong with any sticky bun.
Heather (Delicious Not Gorgeous) says: August 4, 2015 these sound so tasty! and love that you really packed on the cherries (:
Mary Ann | the beach house kitchen says: August 4, 2015 Maryanne I can just imagine the smell coming from your oven with these Cherry Chocolate Rolls!! Heavenly! Hope you had a great birthday month!
June @ How to Philosophize with Cake says: August 4, 2015 Wow what a fantastic idea! Black forest cake is one of my favs too, so of course black forest for breakfast would be just perfect :)
Anne says: August 10, 2015 Omg omg omg this looks absolutely amazing!!!! I mean you basically made cake into breakfast. I love you.
Natasha @ The Cake Merchant says: August 16, 2015 I want to put cherries in everything before the season is over. What a great way to use them. Also, this is pretty much cake for breakfast- yes!!!!
Lokness @ The Missing Lokness says: August 19, 2015 Chocolate rolls? YES! This is what I’m talking about. Count me in for this chocolatey breakfast! :)
Oriane says: September 1, 2015 Oh my god, your blog is amazing. All the recipes make me salivate. I can’t wait to translate them to can bake a lot of this wonders.
Katie Bramley says: September 2, 2018 These look amazing, I’d love to try baking them. I don’t suppose you have the recipe with weight measurements instead of cups at all? From the uk and cups are not used here for measuring things. Thank you!
Shirley hursh says: October 13, 2021 Can these be made with frozen cherries? I don’t want to wait til next summer to try them!
Maryanne Cabrera says: October 22, 2021 I don’t suggest making them with frozen cherries. The frozen cherries (even if defrosted before use) will expel too much moisture and liquid.