Sweet cherry chocolate rolls inspired by the flavors of Black Forest cake.
Enriched chocolate dough filled with vanilla butter spread, fresh Bing cherries, and a mixture of white and dark chocolate chips.
An ode to my favorite childhood birthday cake- Black Forest cake!
Black Forest cake is the American rendition of the German dessert Schwarzwälder Kirschtorte.
It’s a layered chocolate sponge cake soaked with kirsch (cherry liqueur), filled with cherries, and frosted with whipped cream.
It’s such a delicious flavor combination. That cake is also the inspiration for this No Bake Black Forest Parfait.
Cherry Chocolate Sweet Rolls
This cinnamon roll variation takes the familiar flavors of Black Forest cake and translates into this decadent sweet bread roll.
This recipe is comprised of three components:
- enriched chocolate yeast dough
- sweet filling (vanilla butter, chocolate chips, fresh cherries)
- vanilla glaze topping
The yeast dough is simple and straightforward to make. Use your choice of active dry yeast or instant yeast.
I highly recommend using a stand mixer fitted with a paddle attachment.
However, it is also possible to mix together the dough by hand.
The dough is flavored with a touch of cocoa powder. The unsweetened cocoa powder also adds rich color to the chocolate dough.
This versatile dough can be also be used to make cinnamon rolls!
The filling is made of softened butter, vanilla bean paste, and brown sugar.
Make sure to use softened butter. It should be room temperature with the consistency of mayonnaise when mixed together.
I recommend using high quality vanilla bean paste.
Pure vanilla extract also works. However, the extract does not provide the same rich, warm flavor.
Mix softened butter with vanilla paste. Spread over the rolled chocolate dough. Sprinkle brown sugar over butter mixture.
Here comes the good part! Distribute pitted Bing cherries, dark chocolate chips, and white chocolate chips all over.
I really like to pack on the filling. I say, the more the merrier! Before you start rolling the dough into a log, be sure to press the filling into the dough. Gently roll the dough into a log and slice it into 12 equal pieces.
Don’t worry if some of the filling escapes while you slice. Simply tuck them back into the rolls once they’ve been arranged on the baking pan.
Simple Vanilla Glaze
Slightly cool the baked chocolate rolls before moving on to the glaze.
The super simple glaze is made why whisking together powdered sugar (confectioners’ sugar), vanilla bean paste, and milk.
That’s it! Adjust the thickness or consistency of the glaze to your liking. Add milk one teaspoon at a time until the desired consistency is achieved.
How to add Kirsch to Chocolate Rolls
If you’d like to booze this dish up, I suggest adding a touch of kirsch to the glaze.
Kirsch, or kirschwasser, is a colorless brandy made from cherries!
Cherry Chocolate Rolls (Black Forest Rolls)
- ¼ cup warm water, about 110°F
- 2 ¼ teaspoon active dry yeast
- ¼ cup + 1 teaspoon granulated sugar
- ½ cup whole milk, room temp
- 1 teaspoon fine sea salt
- 1 large egg, whisked
- 3 Tablespoon coconut oil
- 3 cups all-purpose flour
- 5 Tablespoons unsweetened cocoa powder
- ⅓ cup unsalted butter, softened, room temperature
- 1 teaspoon vanilla bean paste
- 5 Tablespoons dark brown sugar, packed
- 2 Tablespoon white chocolate chips
- ⅓ cup chocolate chips
- 1 ½ cups fresh Bing cherries, pitted, halved
- 2 pinches kosher salt
- 1 ½ cups confectioners’ sugar
- 1 teaspoon vanilla bean paste
- 3 Tablespoons whole milk, or heavy cream
- Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.
- In the bowl of a stand mixer, add dissolved yeast mixture, milk, remaining sugar, salt and egg. Whisk together. In another bowl whisk together flour and cocoa powder.
- Add one cup of flour mixture to stand mixer. Use the hook attachment to combine ingredients. Follow with coconut oil. Add remaining flour, 1 cup at a time. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add 1 Tbsp of flour.
- Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest at room temperature for 60 minutes.
- To make filling: Meanwhile, combine softened butter and vanilla paste. Stir together. It should resemble the consistency of mayonnaise. Set aside.
- Transfer dough to a lightly floured working surface. Roll dough into a 18 x 12-inch rectangle. Spread softened vanilla butter over dough, leaving a ¼-inch border around all sides. Sprinkle brown sugar over butter. Top with white chocolate chips, chocolate chips, and cherries. Gently press filling into dough. Sprinkle salt over filling.
- Roll dough into a tight log, starting with long side. Slice log into 12 equal slices. Place cut slices into a lightly greased 13×9-inch pan. Cover with plastic wrap and let rest for 30-45 minutes until dough has risen.
- Preheat oven to 350°F. Uncover rolls. Bake for 28-30 minutes. Let rolls cool slightly before pouring vanilla glaze.
- To make vanilla glaze: mix together powdered sugar, vanilla bean paste and milk. Stir until smooth. If glaze is too thick, add milk 1 tsp at a time until desired consistency is achieved.
Reader Questions and Reviews
Oh. My. Woah. These are brilliant! Love the colors, love the name, and I mean you can’t go wrong with any sticky bun.
these sound so tasty! and love that you really packed on the cherries (:
Maryanne I can just imagine the smell coming from your oven with these Cherry Chocolate Rolls!! Heavenly! Hope you had a great birthday month!
Wow what a fantastic idea! Black forest cake is one of my favs too, so of course black forest for breakfast would be just perfect :)
Omg omg omg this looks absolutely amazing!!!! I mean you basically made cake into breakfast. I love you.
I want to put cherries in everything before the season is over. What a great way to use them. Also, this is pretty much cake for breakfast- yes!!!!
Chocolate rolls? YES! This is what I’m talking about. Count me in for this chocolatey breakfast! :)
Oh my god, your blog is amazing. All the recipes make me salivate. I can’t wait to translate them to can bake a lot of this wonders.
These look amazing, I’d love to try baking them. I don’t suppose you have the recipe with weight measurements instead of cups at all? From the uk and cups are not used here for measuring things. Thank you!
Can these be made with frozen cherries? I don’t want to wait til next summer to try them!
I don’t suggest making them with frozen cherries. The frozen cherries (even if defrosted before use) will expel too much moisture and liquid.