This post may contain affiliate links. Please read our disclosure policy.
If you love Black Forest cake, these Black Forest cinnamon rolls might be your new favorite bake. They have everything you love about the classic dessert, rich chocolate, sweet-tart cherries, and fluffy vanilla mascarpone frosting, but in the form of soft, bakery-style cinnamon rolls.
These cherry chocolate cinnamon rolls are made with a pillowy chocolate dough, a lightly sweet cherry filling, and a frosting that mimics the traditional cake icing. They’re indulgent without being heavy and still totally doable for home bakers.
Why you’ll love these cherry chocolate cinnamon rolls
- Soft, fluffy chocolate dough thanks to tangzhong
- Balanced cherry flavor without soggy rolls
- Vanilla frosting that mirrors Black Forest cake
- Easy to prep ahead and bake fresh
Each bite gives you chocolate, cherry, and cream, without feeling overly sweet or dense.
What makes these different from regular cinnamon rolls
Instead of a standard cinnamon sugar filling, these rolls start with a chocolate dough made using a tangzhong method. Tangzhong is a cooked flour-and-milk paste that keeps enriched doughs soft for days.It’s especially helpful when working with chocolate doughs, since cocoa powder can otherwise dry things out.
The filling uses a butter mixture with brown sugar, cocoa powder, and cinnamon, followed by a light layer of cherries.
Keeping the cherry layer thin is key, it gives you that classic Black Forest flavor without leaking or weighing down the dough.
The final touch is a vanilla mascarpone frosting, which mimics the whipped-style icing used on traditional Black Forest cake rather than a heavy chocolate glaze.
Ingredients overview (before you start make sure you have these!)
Table of Contents
- Why you’ll love these cherry chocolate cinnamon rolls
- Ingredients overview (before you start make sure you have these!)
- How these Black Forest cinnamon rolls come together
- Tips for the best chocolate cherry rolls
- Tips for smooth mascarpone frosting:
- How to Make Your Own Cherry Jubilee Filling
- Can I make these ahead?
- Frequently asked questions About These Black forest cinnamon rolls
- More cinnamon roll recipes you’ll love
- Black Forest Cinnamon Rolls Recipe
Here’s what makes these rolls work so well:
- Cocoa powder for a rich chocolate base
- Unsalted butter, softened to room temperature
- Brown sugar for depth and moisture
- Pure vanilla extract (or vanilla bean paste)
- Eggs at room temperature for a smooth dough
- All-purpose flour and bread flour for structure
- Instant yeast or active dry yeast (both work)
- Cherry filling made from jarred cherries or preserves. I used this Cherry Jubilee sauce.
Make sure your butter, eggs, and mascarpone are at the right temperature before starting, it makes a big difference in how smoothly everything comes together.
How these Black Forest cinnamon rolls come together
1. Make the chocolate dough
The dough starts by cooking the tangzhong over medium heat, then mixing it into the dough in the bowl of a stand mixer. The dry ingredients are added on low speed, then kneaded until smooth and elastic. You’ll notice the dough pulling away from the sides of the bowl, that’s what you want.
After kneading, the dough rises in a warm place until doubled, then chills in the refrigerator. This step makes the dough easier to roll and keeps the filling neat.
2. Add the cherry chocolate filling
Once rolled into a rectangle with the long side facing you, the chocolate butter mixture is spread thinly. The cherries are sprinkled evenly on top, think accent, not overload. Too much cherry filling can cause leaks during baking.
3. Shape and bake
The dough is sliced with a sharp knife or pizza cutter, rolled up, and arranged in a greased baking pan. After a second rise, the rolls bake until set and fluffy in the oven.
Because these rolls are already rich, there’s no cream bath, the tangzhong and filling provide plenty of moisture on their own.
4. Frost and finish
The vanilla mascarpone frosting is whipped just until it reaches the desired consistency , soft, creamy, and spreadable. Finished with chocolate shavings and fresh cherries, the rolls look straight out of a bakery case.
Tips for the best chocolate cherry rolls
- Keep the cherry layer light to avoid soggy centers
- Chill the dough before shaping, it’s worth it
- Use parchment paper if you want easier cleanup
- Tent loosely with foil if the tops brown too fast
- Let the rolls cool slightly before frosting
Tips for smooth mascarpone frosting:
- Use mascarpone straight from the refrigerator, but let it sit for 5 minutes so it’s pliable
- Mix on low speed only, mascarpone can break if overwhipped
- Add powdered sugar first, then cream
- Stop mixing as soon as the frosting is smooth and spreadable
- If it starts to look grainy, stop mixing and gently fold in 1–2 tablespoons of cold cream by hand
The goal is a soft, spoonable frosting that mimics classic Black Forest cake icing, not a stiff whipped frosting.
How to Make Your Own Cherry Jubilee Filling
If you don’t want to use store-bought cherry jubilee sauce, you can easily make your own at home using fresh or frozen cherries.
Homemade Cherry Jubilee
- 2 cups fresh or frozen cherries (pitted)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp kirsch or cherry liqueur (optional)
- 1 tbsp cornstarch mixed with 1 tbsp cold water
Add chopped cherries, sugar, and lemon juice to a saucepan over medium heat. Cook until cherries release their juices and soften. Stir in vanilla and kirsch if using. Add the cornstarch slurry and cook until thick and glossy. Let cool completely before using.
The filling should be thick and spoonable, not runny. Use it the same way as the jarred cherry filling in the recipe.
Can I make these ahead?
Yes! After shaping, cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls sit at room temperature for about 45 minutes to an hour or so. You want the rolls to cool down and double in size before baking.
They’re perfect for Valentine’s Day morning, brunch with friends, or any time you want something extra special without baking from scratch at dawn.
Frequently asked questions About These Black forest cinnamon rolls
Yes. Use the same amount. Instant yeast can be mixed directly into the dough, while active dry yeast should be dissolved in warm milk first.
Thick cherry preserves or jarred cherries work best. I used this Chukar Cherry Jubilee sauce but you can also make your own too if you’d like.
Yes. For a more traditional Black Forest cake flavor, you can add 1–2 teaspoons of kirsch or cherry liqueur to the cherry layer. This is optional, I didn’t add any and my rolls were just as delicious.
Tangzhong keeps enriched and chocolate doughs soft and fluffy. Cocoa powder can dry out dough, so tangzhong helps lock in moisture and improve texture.
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls for 10–15 seconds in the microwave.
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 love these Black Forest cinnamon rolls, be sure to check out:
You’ll find even more ideas at the bottom of this post!
Black Forest Cinnamon Rolls
Equipment
Ingredients
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 but helps the chocolate flavor shine
- 1 tsp vanilla extract
Cherry Layer – Read the notes
- 2/3 cup Cherry Jubilee sauce Chop the cherries if they're whole, more for topping
Mascarpone Frosting – Read the notes
- 8 oz mascarpone cold
- 2/3 cup heavy cream cold
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes
- Dark chocolate shavings
- cherry sauce
- Fresh cherries
Instructions
Tangzhong
- Whisk flour and milk in a small saucepan.2 tbsp all-purpose flour, 1/2 cup whole milk
- Cook over medium heat, whisking constantly, until thickened to a paste (2–4 minutes).
- Transfer to a bowl and cool to room temperature.
Dough
- Whisk warm milk and 1/2 the sugar; sprinkle yeast over top. Let stand 5 minutes until foamy.3/4 cup whole milk, 2 1/4 tsp active dry yeast, 1/3 cup granulated sugar
- In a stand mixer with dough hook, combine yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, and both flours. Mix until a soft dough forms.1/4 cup unsalted butter, 2 tsp vanilla bean paste, 2 large eggs, 1 1/4 tsp salt, 1/4 cup Dutch-process cocoa powder, 2 1/4 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed 5–8 minutes until smooth and elastic. Add softened butter 1 tbsp at a time until fully incorporated. The dough will be sticky, but chilling it will make handling it easier.5 tbsp unsalted butter
- Transfer dough to a greased bowl, cover, and let rise 1–2 hours until doubled.
- Refrigerate 2–8 hours or overnight for easier shaping.
Filling
- Mix all filling ingredients until smooth and spreadable.1/2 cup unsalted butter, 3/4 cup brown sugar, 3 tbsp cocoa powder, 1 tbsp ground cinnamon, 1/2 tsp espresso powder, 1 tsp vanilla extract
- Grease a 9×13-inch baking pan.
- Roll chilled dough into a 16×12-inch rectangle.
- Spread filling in a thin, even layer, leaving a 1/2-inch border. Top it with the cherry jubiliee sauce. (If you want to make your own read the notes)2/3 cup Cherry Jubilee sauce
- Cut into 12 strips and roll each strip into a spiral. Place in the prepared pan.
- Cover and let rise 45–60 minutes until puffy.
Bake
- Preheat oven to 325°F and bake 27–30 minutes, until set and centers reach 195–200°F. Tent loosely if browning too quickly.
- Cool 115-20 minutes before frosting.
Frosting
- Whip mascarpone, powdered sugar, vanilla, and salt until smooth. This shouldn't take longer than 1-2 minutes. Then add in the whipping cream , and mix again with a rubber spatula until thickened and smooth. Don't overwork this icing or it will separate.8 oz mascarpone, 3/4 cup powdered sugar, 1 tsp vanilla extract, Pinch of salt, 2/3 cup heavy cream
- Spread over warm rolls (after they cooled down for about 15-20 minutes) and garnish if desired. I used chocolate shavings and more cherry sauce on topDark chocolate shavings, cherry sauce, Fresh cherries
Notes
Mascarpone Frosting Tips
- Mascarpone is more delicate than cream cheese, so mix gently.
- Keep the mixer on low speed and stop as soon as the frosting is smooth. You’ll only need a few minutes for it to turn out perfect! Stay close, and don’t overwhip!
- If the frosting looks grainy, stop mixing and gently fold in 1–2 tablespoons cold cream by hand to smooth it out.
- The frosting should be soft and spoonable, not stiff or overwhipped.
Cherry Jubilee Filling Notes
- This recipe uses about 1 cup of cherry jubilee style cherry filling.
- You can use store-bought cherry jubilee sauce, cherry preserves, or any high-quality cherry filling with chunks.
- Choose a cherry filling you enjoy eating on its own, the final flavor of the rolls depends heavily on the quality of the cherries you use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
