If you love Black Forest cake, these Black Forest cinnamon rolls could become your new favorite. They combine rich chocolate, sweet-tart cherries, and a light vanilla mascarpone frosting—everything you expect from the classic dessert—reimagined as soft, bakery-style cinnamon rolls.
These cherry chocolate cinnamon rolls use a tender chocolate dough, a lightly sweet chocolate-cinnamon filling, a thin cherry layer for brightness, and a whipped-style mascarpone frosting. The result is indulgent without being heavy, and entirely achievable at home.
Why you’ll love these cherry chocolate cinnamon rolls
- Soft, fluffy chocolate dough thanks to tangzhong
- Bright cherry flavor without soggy rolls
- Vanilla mascarpone frosting that echoes Black Forest cake
- Simple to prep ahead and bake fresh
Each bite delivers chocolate, cherry, and cream in balance—never overly sweet or dense.
What sets these apart from regular cinnamon rolls
Rather than a standard cinnamon-sugar filling, these start with a chocolate-enriched dough made using a tangzhong method. Tangzhong is a cooked flour-and-milk paste that keeps enriched doughs soft for days and helps offset the drying effect cocoa powder can have.
The filling is a butter-based mixture of brown sugar, cocoa, and cinnamon, topped with a thin layer of cherries. Keeping the cherry layer light preserves the roll structure and prevents leaking.
The finishing frosting is a vanilla mascarpone spread that mimics the whipped-style icing on traditional Black Forest cake, rather than a heavy glaze.
Ingredients overview (before you start, make sure you have these)
Key components that make these rolls work:
- Cocoa powder for a rich chocolate base
- Unsalted butter, softened
- Brown sugar for depth and moisture
- Pure vanilla (extract or paste)
- Room-temperature eggs for a smooth dough
- All-purpose and bread flour for structure and chew
- Instant or active dry yeast (both work)
- Cherry filling—jarred preserves or a homemade Cherry Jubilee-style sauce
Bringing butter, eggs, and mascarpone to the right temperature before you begin helps everything come together more smoothly.
How these Black Forest cinnamon rolls come together
1. Make the chocolate dough
Start by making the tangzhong: cook flour and milk until thickened, then cool. In a stand mixer combine the tangzhong with warm milk, yeast, melted butter, vanilla, eggs, cocoa, and flours. Mix until a soft dough forms, then knead until smooth and elastic. After the first rise, chill the dough—this makes it much easier to roll and helps keep the filling tidy.
2. Add the cherry chocolate filling
Roll the chilled dough into a rectangle. Spread the chocolate-cinnamon butter mixture thinly, leaving a small border, and scatter a light layer of cherry filling on top—think accent, not overload. Too much cherry filling can cause leaks while baking.
3. Shape and bake
Slice the rolled dough into spirals, arrange them in a greased pan, and let them rise until puffy. Bake at a moderate temperature until set and flaky. The tangzhong and filling give the rolls plenty of internal moisture, so there’s no need for a separate cream bath.
4. Frost and finish
Whip the mascarpone frosting gently until soft and spreadable, then spread it over the rolls once they’ve cooled slightly. Finish with dark chocolate shavings and a few fresh cherries or a drizzle of cherry sauce for a bakery-style presentation.
Tips for the best chocolate cherry rolls
- Keep the cherry layer light to avoid soggy centers.
- Chill the dough before shaping—it makes a big difference.
- Use parchment for easier cleanup.
- Tent with foil if the tops brown too quickly.
- Let rolls cool slightly before frosting so the icing doesn’t melt away.
Tips for smooth mascarpone frosting
- Start with cold mascarpone but let it sit a few minutes to become slightly pliable.
- Mix on low speed—mascarpone can break if overworked.
- Add powdered sugar first, then the cream, and stop as soon as the frosting is smooth.
- If the frosting looks grainy, fold in 1–2 tablespoons cold cream by hand.
The aim is a soft, spoonable frosting that resembles classic Black Forest cake icing, not a stiff whipped texture.
How to make your own Cherry Jubilee filling
If you prefer homemade to store-bought, a simple Cherry Jubilee-style filling is easy to make with fresh or frozen cherries.
Homemade Cherry Jubilee
- 2 cups fresh or frozen pitted cherries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 tsp kirsch or cherry liqueur (optional)
- 1 tbsp cornstarch mixed with 1 tbsp cold water
Simmer cherries, sugar, and lemon juice until the cherries soften and release their juices. Stir in vanilla and kirsch if using. Add the cornstarch slurry and cook until the mixture is thick and glossy. Cool completely before using. The filling should be thick and spoonable, not runny.
Can I make these ahead?
Yes. After shaping, cover the pan tightly and refrigerate overnight. In the morning let the rolls sit at room temperature for 45–60 minutes to come up to temperature and puff before baking. This method is great for special mornings like Valentine’s Day or a weekend brunch.
Frequently asked questions about these Black Forest cinnamon rolls
Yes. Use the same amount. Instant yeast can be mixed directly into the dry ingredients; active dry yeast should be dissolved in warm liquid first.
Thick cherry preserves, jarred cherries, or a homemade Cherry Jubilee-style sauce work best. Choose a quality filling with some texture for the best final flavor.
Yes—1–2 teaspoons in the cherry layer adds a traditional Black Forest note, but it’s optional.
Tangzhong helps keep enriched and cocoa-based doughs soft and tender by retaining moisture, improving texture, and extending freshness.
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls briefly in the microwave before serving.
Yes. Freeze unfrosted rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
More cinnamon roll recipes you’ll love
If you enjoy these Black Forest rolls, try other variations like almond croissant cinnamon rolls, classic brioche cinnamon rolls, or black cocoa chocolate rolls for more seasonal and creative flavors.
Black Forest Cinnamon Rolls
Equipment
Pizza cutter- Rolling pin
- 9×13 pan
Pizza cutter
Rolling pin
9×13 panIngredients
Tangzhong
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
Chocolate Brioche 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)
Chocolate Cinnamon 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)
- 1 tsp vanilla extract
Cherry Layer
- 2/3–1 cup Cherry Jubilee-style cherry filling (chopped if cherries are whole)
Mascarpone Frosting
- 8 oz mascarpone, cold
- 2/3–3/4 cup heavy cream, cold
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional garnishes
- Dark chocolate shavings
- Extra cherry sauce
- Fresh cherries
Instructions
Tangzhong
- Whisk flour and milk in a small saucepan. Cook over medium heat, whisking constantly, until thickened into a paste (2–4 minutes). Cool to room temperature.
Dough
- Whisk warm milk and half the sugar, sprinkle yeast on top, and let stand 5 minutes until foamy.
- In a stand mixer with a dough hook, combine the yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa, and flours. Mix until a soft dough forms.
- Knead 5–8 minutes until smooth and elastic. Add softened butter 1 tablespoon at a time until incorporated. Transfer to a greased bowl, cover, and let rise 1–2 hours until doubled. Refrigerate 2–8 hours or overnight for easier shaping.
Filling & Assembly
- Mix filling ingredients until smooth and spreadable.
- Grease a 9×13-inch pan. Roll chilled dough into a 16×12-inch rectangle.
- Spread the filling in a thin, even layer, leaving a 1/2-inch border. Top with cherry sauce (keep it light).
- Cut into 12 strips, roll each strip into a spiral, and place in the prepared pan. Cover and let rise 45–60 minutes until puffy.
Bake
- Preheat oven to 325°F (163°C). Bake 27–30 minutes until set and centers reach about 195–200°F. Tent loosely with foil if browning too fast. Cool 15–20 minutes before frosting.
Frosting
- Whip mascarpone, powdered sugar, vanilla, and a pinch of salt until smooth (1–2 minutes). Add cold heavy cream and gently mix with a spatula until thickened and spreadable. Avoid overmixing to prevent separation.
- Spread the frosting over warm rolls (after they’ve cooled about 15–20 minutes) and garnish with chocolate shavings and extra cherry sauce if desired.
Notes
Mascarpone frosting notes
- Mascarpone is delicate—mix gently on low speed and stop as soon as smooth.
- If the frosting looks grainy, fold in 1–2 tablespoons cold cream by hand to smooth it out.
- The finished frosting should be soft and spoonable, not stiff.
Cherry Jubilee filling notes
- This recipe uses about 2/3–1 cup cherry filling. Choose a high-quality filling with chunks for best flavor.
- To make your own, simmer 2 cups chopped cherries with 1/4 cup sugar and 1 tbsp lemon juice until soft. Stir in 1 tsp vanilla and optional 1–2 tsp kirsch, thicken with 1 tbsp cornstarch slurry, cool completely before using.
- The filling should be thick and slightly chunky, not runny.
This recipe will shine when you use ingredients—chocolate and cherries—you genuinely enjoy.
Nutrition
Nutrition information is an approximation.