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Black Forest Cinnamon Rolls Recipe

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★★★★★

4.9 from 66 reviews

Indulge in these luscious Black Forest Cinnamon Rolls, combining the rich flavors of cocoa and cinnamon with a luscious cherry filling and creamy mascarpone frosting. Each roll is delightfully soft with a perfect balance of sweet, tangy cherry sauce and smooth chocolate notes, making them an irresistible treat for breakfast or dessert.

Ingredients

Scale

Tangzhong

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

Dough

  • 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)

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 (chopped cherries if whole, plus more 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

Garnish

  • Dark chocolate shavings
  • Additional cherry sauce
  • Fresh cherries

Instructions

  1. Tangzhong Preparation: Whisk the flour and whole milk in a small saucepan until smooth. Cook over medium heat, whisking constantly, for about 2 to 4 minutes until thickened into a paste. Transfer to a bowl and let it cool to room temperature.
  2. Activate Yeast: In a small bowl, whisk the warm milk (100–110°F) with half of the granulated sugar. Sprinkle the active dry yeast on top and let it stand for 5 minutes until foamy and activated.
  3. Make Dough: Using a stand mixer fitted with a dough hook, combine the yeast mixture, cooled tangzhong, melted butter, vanilla paste, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix on low speed until a soft dough begins to form.
  4. Knead Dough: Increase mixer speed to medium and knead the dough for 5 to 8 minutes until smooth and elastic. Gradually add the softened butter, one tablespoon at a time, incorporating fully before adding more. The dough will be sticky; this is normal. Transfer to a greased bowl, cover, and let rise for 1 to 2 hours until doubled in size.
  5. Chill Dough: Refrigerate the risen dough for 2 to 8 hours or overnight to make shaping easier.
  6. Prepare Filling: Mix all filling ingredients (softened butter, brown sugar, cocoa powder, cinnamon, espresso powder, vanilla extract, and Cherry Jubilee sauce) until smooth and spreadable.
  7. Shape Rolls: Grease a 9×13-inch baking pan. Roll the chilled dough into a 16×12-inch rectangle, then spread the filling evenly over the surface, leaving a 1/2-inch border around the edges. Cut the dough into 12 equal strips and roll each strip into a tight spiral. Arrange the rolls in the prepared pan, cover, and let rise for 45 to 60 minutes until puffy.
  8. Bake Rolls: Preheat the oven to 325°F (163°C). Bake the rolls for 27 to 30 minutes until set and the internal temperature reaches 195–200°F. If the tops brown too quickly, tent loosely with foil. Remove from oven and cool for 15 to 20 minutes before frosting.
  9. Make Frosting: Whip the cold mascarpone, powdered sugar, vanilla extract, and a pinch of salt until smooth, about 1–2 minutes. Gently fold in the cold heavy cream with a spatula until thickened and smooth. Avoid overmixing to prevent separation.
  10. Frost and Garnish: Spread the frosting generously over warm cinnamon rolls (once cooled slightly, about 15–20 minutes). Garnish with dark chocolate shavings, additional cherry sauce, and fresh cherries as desired. Serve and enjoy!

Notes

  • The Cherry Jubilee sauce can be homemade using fresh or frozen cherries cooked down with sugar and a splash of lemon juice; chop cherries if whole for the filling.
  • Use room temperature eggs to ensure better dough rise and texture.
  • Chilling the dough overnight improves flavor development and makes it easier to handle.
  • Refrigerate leftovers tightly covered and consume within 2-3 days for optimal freshness.
  • For enhanced chocolate flavor, the espresso powder in the filling is optional but recommended.

Keywords: Black Forest Cinnamon Rolls, Chocolate Cinnamon Rolls, Cherry Cinnamon Rolls, Breakfast Rolls, Dessert Rolls, Mascarpone Frosting

Find it online: https://kitchenbyclara.com/black-forest-cinnamon-rolls-recipe/