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Black Forest Cinnamon Rolls Recipe

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★★★★★

4.9 from 64 reviews

Indulge in the rich and decadent Black Forest Cinnamon Rolls, combining a tender cocoa-infused dough with a luscious cherry filling and mascarpone cream frosting. Perfectly soft rolls are enriched with chocolate, cinnamon, and a hint of espresso, topped with cherry sauce and chocolate shavings—a delightful twist on traditional cinnamon rolls inspired by the classic Black Forest dessert.

Ingredients

Scale

Tangzhong

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

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)

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
  • 2/3 cup Cherry Jubilee sauce (chopped cherries if whole; reserve 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
  • Cherry sauce
  • Fresh cherries

Instructions

  1. Make Tangzhong: Whisk the flour and whole milk in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a paste, around 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.
  2. Activate Yeast: Whisk the warmed milk (100–110°F) with half the granulated sugar in a bowl. Sprinkle the yeast over the top and let it stand for 5 minutes until foamy and activated.
  3. Prepare Dough: In a stand mixer fitted with a dough hook, combine the yeast mixture, tangzhong, melted butter, vanilla bean paste, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix until a soft dough forms.
  4. Knead Dough: Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the softened unsalted butter one tablespoon at a time until fully incorporated. The dough will be sticky; chilling it will make handling easier.
  5. First Rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 to 2 hours, or until doubled in size.
  6. Chill Dough: Refrigerate the dough for 2 to 8 hours or overnight to make shaping easier and enhance flavor.
  7. Prepare Filling: Mix together softened butter, brown sugar, cocoa powder, ground cinnamon, espresso powder (if using), vanilla extract, and Cherry Jubilee sauce until smooth and spreadable.
  8. Shape Rolls: Grease a 9×13-inch baking pan. Roll the chilled dough out on a lightly floured surface into a 16×12-inch rectangle. Spread the filling thinly and evenly over the dough, leaving a 1/2-inch border around the edges. Top the filling layer with additional Cherry Jubilee sauce.
  9. Cut and Roll: Cut the dough into 12 strips. Roll each strip tightly into a spiral and arrange the rolls evenly in the prepared pan.
  10. Second Rise: Cover the pan and let the rolls rise for 45 to 60 minutes, or until puffy and slightly risen.
  11. Bake: Preheat the oven to 325°F (163°C). Bake the rolls for 27 to 30 minutes until set and the centers reach 195–200°F (90–93°C). Tent loosely with foil if they brown too quickly.
  12. Cool: Remove the rolls from the oven and let them cool for 15 to 20 minutes before frosting.
  13. Prepare Frosting: In a mixing bowl, whip mascarpone, powdered sugar, vanilla extract, and a pinch of salt until smooth, about 1 to 2 minutes. Add cold heavy cream and gently fold with a rubber spatula until thickened and smooth. Be careful not to overmix or the frosting may separate.
  14. Frost Rolls: Spread the mascarpone frosting over the warm rolls once cooled about 15 to 20 minutes. Garnish with dark chocolate shavings, fresh cherries, and additional cherry sauce as desired.

Notes

  • Cherry Jubilee sauce can be homemade by simmering fresh or frozen cherries with sugar, lemon juice, and a splash of kirsch or cherry liqueur until thickened.
  • Using tangzhong in the dough creates a soft and fluffy texture by pre-gelatinizing some of the flour.
  • Allowing the dough to chill overnight improves flavor development and makes the dough easier to handle.
  • The espresso powder in the filling enhances the chocolate flavor but is optional.
  • Ensure milk used to activate yeast is at the correct temperature (100–110°F) to wake up the yeast without killing it.
  • Use Dutch-process cocoa powder for a rich chocolate flavor with less acidity.
  • Do not overmix the frosting to prevent it from breaking or becoming watery.
  • Roll the dough tightly but gently to avoid compressing the air bubbles, ensuring fluffy rolls.

Keywords: Black Forest, Cinnamon Rolls, Chocolate Cherry Rolls, Mascarpone Frosting, Tangzhong Dough, Cherry Jubilee Sauce, Dessert Bread

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