Dessert

Chocolate Cherry Black Forest Rolls Recipe

ByMaya Arden March 2, 2026March 2, 2026

Introduction

These Cherry Chocolate Rolls, also known as Black Forest Rolls, combine rich cocoa dough with a luscious cherry and chocolate filling. Soft, sweet, and perfectly gooey, they make a delightful treat for breakfast or dessert.

A cinnamon roll with thick white icing covering the top and melting into the swirled layers of the roll, which are golden brown with visible pockets of dark red cherry filling inside. The roll sits on a white round plate with three whole red cherries with green stems placed beside it. In the background, slightly out of focus, there is a stack of white plates with another cinnamon roll and more cherries. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast

¼ cup granulated sugar
½ cup whole milk (room temperature)

1 teaspoon fine sea salt
1 large egg (whisked)

3 tablespoons coconut oil
3 cups all-purpose flour
5 tablespoons unsweetened cocoa powder

⅓ cup unsalted butter (softened, room temperature)
1 teaspoon vanilla bean paste
5 tablespoons packed dark brown sugar

2 tablespoons white chocolate chips
⅓ cup chocolate chips
1 ½ cups fresh Bing cherries (pitted and halved)

2 pinches kosher salt
1 ½ cups confectioners’ sugar
1 teaspoon vanilla bean paste (for glaze)

3 tablespoons whole milk or heavy cream (for glaze)

Instructions

Step 1: Sprinkle yeast over warm water. Add 1 teaspoon sugar and stir to combine. Let sit for 5-7 minutes until the mixture bubbles and activates.
Step 2: In the bowl of a stand mixer, add the dissolved yeast mixture, milk, remaining sugar, salt, and whisked egg. Whisk together. In another bowl, whisk together flour and cocoa powder.

Step 3: Add one cup of the flour mixture to the stand mixer. Using the dough hook attachment, combine ingredients. Add the coconut oil, then gradually add the remaining flour one cup at a time. Knead until the dough is smooth and cleans the sides of the bowl. If sticky, add up to 1 tablespoon more flour.
Step 4: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest at room temperature for 60 minutes.
Step 5: To make the filling, combine softened butter and vanilla bean paste until it resembles mayonnaise in consistency. Set aside.

Step 6: On a lightly floured surface, roll dough into an 18 x 12-inch rectangle. Spread the vanilla butter evenly over the dough, leaving a ¼-inch border. Sprinkle brown sugar over the butter, then scatter white chocolate chips, chocolate chips, and halved cherries on top. Gently press the filling into the dough. Sprinkle kosher salt over the filling.
Step 7: Roll the dough tightly starting from the long side to form a log. Slice into 12 equal pieces. Place the slices cut-side up in a lightly greased 13×9-inch pan. Cover with plastic wrap and let rise for 30-45 minutes until puffed.
Step 8: Preheat the oven to 350°F. Remove plastic wrap and bake rolls for 28-30 minutes. Let cool slightly before glazing.

Step 9: To make the vanilla glaze, whisk together confectioners’ sugar, vanilla bean paste, and milk until smooth. If glaze is too thick, add milk 1 teaspoon at a time until desired consistency is reached. Drizzle over warm rolls.

Tips & Variations

Use frozen cherries if fresh are unavailable, just be sure to thaw and drain them well to avoid soggy dough.
For a richer dough, substitute coconut oil with melted butter.

Add a pinch of cinnamon to the filling for a warm, spicy note.
Swap white chocolate chips for chopped nuts for added crunch.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in a microwave or oven before serving, and drizzle extra glaze if desired.

How to Serve

A metal rectangular baking pan filled with a dozen cinnamon rolls that have a light brown dough swirled with darker brown cinnamon filling, each roll sprinkled with dark red dried cranberries and dotted with small white chunks, all generously covered in creamy white icing that drapes over the rolls and pools slightly in spots, showing soft texture and a slightly glossy finish, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can mix and knead the dough by hand. Combine wet and dry ingredients, then knead on a floured surface for about 8-10 minutes until smooth and elastic.