Introduction

These Black Forest Cinnamon Rolls combine rich cocoa dough with a luscious cherry filling and creamy mascarpone frosting. Perfect for a special breakfast or dessert, they bring the flavors of the classic Black Forest cake to a warm, gooey roll. Ready to impress your family or guests with something truly delightful?

A close-up of a small dessert held by a woman's hand, showing three visible layers: a bottom layer of dark brown cake, a thick middle layer of smooth white frosting, and an uneven top layer featuring glossy dark red syrup drizzled over the white frosting with small dark chocolate shavings scattered on top. The dessert is on a white marbled surface with blurred parts of more cake pieces in the background. 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 (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, enhances chocolate flavor)
1 tsp vanilla extract
2/3 cup Cherry Jubilee sauce (chopped if cherries are whole, plus 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)
Fresh cherries (for garnish)

Instructions

Step 1: Prepare the tangzhong by whisking 2 tablespoons flour with 1/2 cup whole milk in a small saucepan. Cook over medium heat, whisking constantly, until thickened to a paste, about 2–4 minutes. Transfer to a bowl and cool to room temperature.
Step 2: In a bowl, whisk the warmed 3/4 cup milk with half the granulated sugar, then sprinkle yeast over the top. Let stand for 5 minutes until foamy.
Step 3: In a stand mixer with the dough hook, combine the yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix until a soft dough forms.
Step 4: Knead on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time until fully incorporated. The dough will be sticky, but chilling it will help with handling.
Step 5: Transfer the 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 the filling by mixing the softened butter, brown sugar, cocoa powder, cinnamon, espresso powder, and vanilla extract until smooth and spreadable.
Step 7: Grease a 9×13-inch baking pan. Roll out the chilled dough into a 16×12-inch rectangle.
Step 8: Spread the filling evenly over the dough, leaving a 1/2-inch border. Spoon the Cherry Jubilee sauce over the filling.
Step 9: Cut the dough into 12 strips and roll each strip tightly into spirals. Place the rolls in the prepared pan.
Step 10: Cover and let rise 45–60 minutes until puffy.
Step 11: Preheat the oven to 325°F. Bake the rolls for 27–30 minutes until set and the centers reach 195–200°F. Tent with foil if browning too quickly.
Step 12: Cool the rolls for 15–20 minutes before frosting.
Step 13: For the frosting, whip mascarpone, powdered sugar, vanilla, and salt until smooth (about 1–2 minutes). Add the cold heavy cream and fold with a rubber spatula until thickened and smooth. Avoid overmixing to prevent separation.
Step 14: Spread the frosting over the warm rolls and garnish with dark chocolate shavings, extra cherry sauce, and fresh cherries if desired.

Tips & Variations

For the best chocolate flavor, add the optional espresso powder to the filling—it enhances the cocoa without adding a strong coffee taste.
If you don’t have Cherry Jubilee sauce, use well-drained preserved cherries mixed with a little sugar and lemon juice as a quick substitute.
Chilling the dough overnight improves flavor and makes rolling easier.
Use bread flour for better gluten development and a chewier roll texture.

Storage

Store leftover cinnamon rolls covered in the refrigerator for up to 3 days. Warm them gently in the microwave before serving for a freshly baked texture. The frosting is best added fresh but can be stored separately in the fridge for up to 2 days and added before serving.

How to Serve

The image shows close-up of six baked cinnamon rolls tightly placed together in a baking tray. Each roll has multiple layers starting with a light brown dough that looks soft and slightly shiny, and a thick dark brown layer of cinnamon filling spiraled inside. The rolls have a glossy texture on top with hints of melted sugar or glaze giving a slightly sticky appearance. The edges of the rolls are golden brown with darker, caramelized spots in the cinnamon filling swirls. The tray edge is partially visible, and the whole scene is set on 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 use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but expect a slightly more acidic and less smooth chocolate flavor compared to Dutch-process cocoa.

How do I make Cherry Jubilee sauce?

Cherry Jubilee sauce typically combines fresh or preserved cherries cooked with sugar and a splash of brandy or lemon juice until syrupy. You can find recipes online or use jarred cherry preserves as an easier alternative.