Cherry Chocolate Rolls (Black Forest Rolls)

Cherry Chocolate Rolls | the little epicurean

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Cherry Chocolate Rolls (Black Forest Rolls)

An ode to 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.

Yield: 12 rolls

Prep Time20

Cook Time30

Dough Rest Time1 30

Total Time2 20

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Chocolate Dough:

¼ cup warm water, about 110°F
2 ¼ teaspoon active dry yeast
¼ cup 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

Filling:

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

Vanilla Glaze:

1 ½ cups confectioners' sugar
1 teaspoon vanilla bean paste
3 Tablespoons whole milk or heavy cream

Instructions

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 13x9-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.

Notes

Dough can be mixed by hand. Use a large bowl and a sturdy spatula for mixing and proceed by kneading dough by hand until dough is smooth and elastic.
Dough can be prepared ahead of time and stored in the fridge overnight. Follow steps leading up to placing cut rolls in greased pan. Cover with plastic wrap and chill in the fridge to slow down yeast. Before baking, allow rolls to sit at room temperature for 30 minutes to reactivate yeast.
Fresh cherries are recommended. Use any variety you'd like.

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