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Black Forest Cinnamon Rolls Recipe

★★★★★

4.5 from 118 reviews
  • Author: Thomas
  • Total Time: 4 hours 30 minutes (including rising and chilling times)
  • Yield: 12 cinnamon rolls 1x

Description

Indulge in the rich and decadent flavors of Black Forest Cinnamon Rolls. These cinnamon rolls feature a unique tangzhong method for extra softness, a chocolate-infused dough paired with a luscious cherry-jubilee and cocoa-cinnamon filling. Topped with a creamy mascarpone frosting, dark chocolate shavings, and fresh cherries, this dessert combines the classic Black Forest cake profile with the comforting spices and textures of cinnamon rolls.

Ingredients

Scale

Tangzhong

  • 2 tbsp all-purpose flour
  • 1/2 cup whole milk

Dough

  • 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)

Filling

  • 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 (chop cherries if whole, reserve extra for topping)

Frosting

  • 8 oz mascarpone (cold)
  • 2/3 cup heavy cream (cold)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Toppings

  • Dark chocolate shavings
  • Cherry sauce
  • Fresh cherries

Instructions

  1. Prepare Tangzhong: Whisk together 2 tbsp all-purpose flour and 1/2 cup whole milk in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a paste-like consistency, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.
  2. Activate Yeast: In a separate bowl, whisk warm milk (3/4 cup at 100–110°F) with half the granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for 5 minutes until the mixture is foamy, indicating the yeast is activated.
  3. Make Dough: Attach the dough hook to a stand mixer. Combine the yeast mixture, cooled tangzhong, melted butter, vanilla bean paste, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix on low until a soft dough forms.
  4. Knead Dough: Knead the dough on medium speed for 5–8 minutes until it becomes smooth and elastic. Gradually add the 5 tablespoons of softened butter, one tablespoon at a time, fully incorporating it into the dough. The dough will be sticky; this is normal.
  5. First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 1–2 hours or until doubled in size. Then refrigerate the dough for 2–8 hours or overnight to make it easier to handle.
  6. Prepare Filling: Mix the softened butter, brown sugar, cocoa powder, ground cinnamon, espresso powder (if using), vanilla extract, and Cherry Jubilee sauce until smooth and spreadable.
  7. Shape Rolls: Grease a 9×13-inch baking pan. Roll the chilled dough out on a lightly floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border around the edges. Add an even layer of cherry sauce on top of the filling.
  8. Form Spirals: Cut the dough into 12 strips lengthwise. Roll each strip into a tight spiral and place each roll in the prepared baking pan until the entire pan is filled.
  9. Second Rise: Cover the pan and let the rolls rise for 45–60 minutes until puffy and slightly risen.
  10. Bake: Preheat the oven to 325°F. Bake the rolls for 27–30 minutes until they are set and the centers reach 195–200°F. If the tops brown too quickly, tent with foil to prevent over-browning.
  11. Cool: Remove the rolls from the oven and let them cool for 15–20 minutes before frosting.
  12. Prepare Frosting: In a mixing bowl, whip the cold mascarpone, powdered sugar, vanilla extract, and a pinch of salt until smooth (1–2 minutes). Gently fold in the cold heavy cream using a rubber spatula until the mixture thickens and becomes smooth. Avoid overmixing to prevent separation.
  13. Frost and Garnish: Spread the frosting evenly over the warm cinnamon rolls. Garnish with dark chocolate shavings, extra cherry sauce, and fresh cherries as desired. Serve warm or at room temperature.

Notes

  • If you want to make your own Cherry Jubilee sauce, simmer fresh or frozen cherries with sugar and a splash of lemon juice until slightly thickened.
  • Using tangzhong ensures the rolls stay soft and moist longer.
  • Kneading with softened butter rather than melted butter helps achieve a tender crumb.
  • Espresso powder is optional but enhances the chocolate flavor depth.
  • If the dough is sticky, chilling it in the fridge before shaping makes it easier to work with.
  • Allow rolls to cool slightly before frosting to prevent the mascarpone frosting from melting too much.
  • For best flavor, use fresh, high-quality cocoa powder and vanilla bean paste.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Black Forest, cinnamon rolls, chocolate cinnamon rolls, cherry rolls, mascarpone frosting, dessert rolls

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