Black Forest Cinnamon Rolls

Soft Black Forest cinnamon roll with chocolate dough, cherry filling, and vanilla mascarpone frosting on a plate

5 from 4 votes

Soft chocolate cinnamon rolls made with tangzhong brioche dough, filled with chocolate cinnamon sugar and Cherry Jubilee cherries, then finished with a light cocoa mascarpone frosting and shaved dark chocolate.

Prep Time30

Cook Time30

Rise3

Total Time4

Course: Breakfast

Cuisine: American

Servings: Rolls

Author: Chahinez Tabet Aoul

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

US Customary - Metric

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 top
Dark 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.

To make your own cherry jubilee filling:

Simmer 2 cups fresh or frozen chopped cherries, 1/4 cup sugar, and 1 tablespoon lemon juice over medium heat until the cherries soften and release their juices. Stir in 1 teaspoon vanilla and 1–2 teaspoons kirsch or cherry liqueur (optional). Thicken with 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until glossy. Cool completely before using.

The filling should be thick, spoonable, and slightly chunky, not runny.

This recipe will only turn out as good as the ingredients you use, so choose a cherry filling and chocolate you genuinely enjoy.

Nutrition