Introduction

Black Forest Cinnamon Rolls combine the rich indulgence of chocolate, cinnamon, and cherry in a soft, fluffy roll. This decadent treat brings the classic Black Forest flavors into a warm, comforting breakfast or dessert. Perfect for special occasions or weekend baking, these rolls are sure to impress.

A close-up image shows a woman's hand holding a small dessert piece with two visible layers: a dark brown cake base and a thick top layer of white creamy frosting. The frosting is topped with a glossy dark red syrup that is spread unevenly, along with small shavings of dark chocolate scattered on top. The dessert sits inside a white pan, which rests on a white marbled surface that has some crumbs and smudges. The texture of the frosting looks smooth but slightly whipped, while the cake base appears moist and dense. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp all-purpose flour
1/2 cup whole milk
3/4 cup whole milk (warmed to 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 but enhances chocolate flavor)
1 tsp vanilla extract
2/3 cup Cherry Jubilee sauce (chopped cherries if whole, more for topping)
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 (for garnish)
Cherry sauce (for garnish)
Fresh cherries (for garnish)

Instructions

Step 1: Tangzhong – Whisk 2 tablespoons flour and 1/2 cup whole milk in a small saucepan. Cook over medium heat, whisking constantly, until thickened to a paste (2–4 minutes). Transfer to a bowl and let cool to room temperature.
Step 2: Prepare yeast mixture – Whisk warmed milk (3/4 cup) with half the granulated sugar. Sprinkle yeast over top and let stand for 5 minutes until foamy.
Step 3: Make dough – In a stand mixer with a dough hook, combine the yeast mixture, cooled tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix until a soft dough forms.
Step 4: Knead dough – Knead on medium speed for 5–8 minutes until smooth and elastic. Add softened butter one tablespoon at a time until fully incorporated. The dough will be sticky; chilling it will make it easier to handle.
Step 5: First rise – Transfer dough to a greased bowl, cover, and let rise for 1–2 hours until doubled in size. Then refrigerate for 2–8 hours or overnight for easier shaping.
Step 6: Prepare filling – Mix softened butter, brown sugar, cocoa powder, ground cinnamon, espresso powder (if using), and vanilla extract until smooth and spreadable.
Step 7: Shape rolls – Grease a 9×13-inch baking pan. Roll chilled dough into a 16×12-inch rectangle. Spread filling evenly over the dough, leaving a 1/2-inch border. Top with Cherry Jubilee sauce.
Step 8: Cut and roll – Cut the dough into 12 strips and roll each strip into a spiral. Place spirals into the prepared pan, cover, and let rise for 45–60 minutes until puffy.
Step 9: Bake – Preheat oven to 325°F. Bake rolls for 27–30 minutes until set and internal temperature reaches 195–200°F. If browning too fast, tent with foil loosely.
Step 10: Cool – Let rolls cool for 15–20 minutes before applying frosting.
Step 11: Frosting – Whip mascarpone, powdered sugar, vanilla extract, and salt until smooth (1–2 minutes). Gently fold in cold heavy cream until thick and smooth, being careful not to overwork the mixture.
Step 12: Finish – Spread frosting over warm rolls. Garnish with dark chocolate shavings, extra cherry sauce, and fresh cherries if desired.

Tips & Variations

For a stronger chocolate flavor, use Dutch-process cocoa in both dough and filling.
If you don’t have Cherry Jubilee sauce, substitute with your favorite cherry preserves or fresh chopped cherries sweetened with a little sugar.
Allow the dough to rest overnight in the fridge to develop flavor and improve texture.
Espresso powder enhances the chocolate notes but can be omitted if unavailable.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or warm oven before serving. The rolls also freeze well; wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and warm before frosting.

How to Serve

A close-up view of a woman's hand holding a piece of chocolate cake that is broken open to show its texture inside, with three visible layers: a dark brown soft cake base, a middle layer of white cream, and a top layer of glossy dark chocolate and caramel sauce drizzled unevenly. The background is blurred with soft yellow bokeh lights over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a clean surface for about 10–12 minutes until smooth and elastic. It may take a bit more effort but yields the same great result.

What is Tangzhong and why is it used?

Tangzhong is a cooked flour and milk paste that helps keep the rolls soft and fresh longer by improving moisture retention and texture.