Introduction

Black Forest Cinnamon Rolls combine the rich flavors of cocoa, cinnamon, and cherries for a decadent twist on a classic treat. These soft, fluffy rolls are topped with a luscious mascarpone frosting and finished with chocolate shavings and cherry sauce. Perfect for a special breakfast or dessert.

A close-up view of a small round dessert held by a woman's hand, showing three layers: the bottom layer is a dark brown, soft cake, the middle layer is a thick, creamy white frosting, and the top layer has swirls of dark red sauce and dark chocolate shavings scattered over the white frosting; the dessert is one piece cut from a larger round cake on a white marbled surface. 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, for filling)
3/4 cup brown sugar (for filling)

3 tbsp cocoa powder (for filling)
1 tbsp ground cinnamon
1/2 tsp espresso powder (optional, enhances chocolate flavor)

1 tsp vanilla extract (for filling)
2/3 cup Cherry Jubilee sauce (chopped cherries if whole, plus more for topping)
8 oz mascarpone (cold)

2/3 cup heavy cream (cold)
3/4 cup powdered sugar
1 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)
Dark chocolate shavings (for garnish)
Cherry sauce (for garnish)

Fresh cherries (optional, for garnish)

Instructions

Step 1: Make the tangzhong by whisking 2 tablespoons of all-purpose flour and 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 let cool to room temperature.
Step 2: Prepare the dough by whisking warm milk (3/4 cup) with half of the sugar, then sprinkle yeast over the top. Let stand for 5 minutes until foamy.

Step 3: In a stand mixer fitted with a 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 the dough on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter, 1 tablespoon at a time, until fully incorporated. The dough will be sticky; refrigerate for 2–8 hours or overnight to make it easier to handle.
Step 5: Mix the filling ingredients — softened butter, brown sugar, cocoa powder, cinnamon, espresso powder (if using), and vanilla extract — until smooth and spreadable.

Step 6: Grease a 9×13-inch baking pan. Roll the chilled dough into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border. Spoon the Cherry Jubilee sauce evenly on top.
Step 7: Cut the dough into 12 strips and roll each strip into a spiral. Place the spirals side by side in the prepared pan. Cover and let rise for 45–60 minutes until puffy.
Step 8: Preheat the oven to 325°F. Bake the rolls for 27–30 minutes, until set and the centers reach 195–200°F. Tent loosely with foil if they brown too quickly.

Step 9: Let the rolls cool for 15–20 minutes before frosting.
Step 10: To make the frosting, whip mascarpone, powdered sugar, vanilla extract, and a pinch of salt until smooth. Add cold heavy cream and gently mix with a rubber spatula until thickened and smooth. Spread over the warm rolls.
Step 11: Garnish with dark chocolate shavings, additional cherry sauce, and fresh cherries if desired. Serve warm and enjoy.

Tips & Variations

Use bread flour for better texture and elasticity in the dough.
Chilling the dough overnight improves flavor and makes shaping easier.
Add espresso powder to the filling to deepen the chocolate flavor but omit if you prefer a milder taste.

Make your own Cherry Jubilee sauce by simmering fresh or frozen cherries with sugar and a splash of lemon juice until thickened.
For a dairy-free version, substitute mascarpone and butter with plant-based alternatives.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave to soften. The frosting is best applied fresh but can be stored separately and spread just before serving. For longer storage, freeze unbaked rolls after shaping and thaw overnight in the refrigerator before baking.

How to Serve

A single piece of chocolate cake sits on a white plate, consisting of two visible layers: a dark brown, moist chocolate base with a soft and airy texture, topped with a thick, creamy white frosting that has a smooth texture and slightly uneven spread. Small dark chocolate curls rest on top of the frosting, adding a decorative touch. The plate is placed on a light beige cloth, and the background shows a blurred white marbled surface with warm, soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It may take a bit more effort to achieve the smooth, elastic texture, but it’s definitely doable.

What if I don’t have Dutch-process cocoa powder?

You can substitute regular unsweetened cocoa powder, though the flavor will be slightly different and less mellow. Adding a pinch of baking soda can help mimic the Dutch-processed cocoa’s alkalinity.