Black Forest Cake inspired Cocoa-Cherry Cinnamon Rolls
These cocoa-cherry cinnamon rolls are inspired by the classic Black Forest cake. The dough is soft, chocolatey with a homemade cherry compote filling. I topped them with a light whipped cream- cream cheese frosting to keep the Black Forest vibe. They’re pretty easy to make and so delicious! :)
This recipe was inspired by a previous one with a very similar flavor profile. It’s a chocolate-cherry sweet bun and you can read more about it by clicking here.
But now, let’s talk about this cinnamon roll that’s a bit like a Black Forest cake! Honestly, there’s not much that needs to be said. The chocolate and cherry go really well together and the creamy topping with cream cheese complements them perfectly.
What is Black Forest Cake?
Black Forest cake is a dessert made with layers of chocolate sponge, whipped cream and cherries. It often has a bit of cherry syrup or liqueur soaked into the cake. The combination of chocolate, cherries and cream is what makes it so special and that’s the flavor combo I wanted to bring into this cinnamon roll.
Important information, tips and tricks
Add the milk gradually when making the dough. Start with the amount in the recipe, but if the dough feels too dry, add a little more.
Don’t skip the second proofing. It helps the rolls become soft and fluffy. If you bake them too soon, they can turn out dense.
Make the cherry compote in advance. This way it has time to cool down before spreading it onto the dough.
If the compote doesn’t want to thicken, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in. Cook for another few minutes until thick.
Keep the frosting in the fridge and only frost the rolls before serving. That way, you won’t need to refrigerate the rolls themselves, which can make them hard and dry.
Store the rolls in an airtight container at room temperature. They’re best eaten within 2 days.
Warm them up slightly (just a few seconds in the microwave) before eating for the best soft texture.
Don’t overbake! Take them out as soon as they’re baked through, this keeps them soft and moist.
Tools and kitchen appliances you'll need
Stand mixer with a dough hook attachment - This makes kneading the dough much easier and faster. If you don’t have one, you can knead by hand, it just takes a bit more time and effort.
Pastry board or clean surface for rolling - It's just a flat surface where you can roll out your dough. A large cutting board, countertop or silicone mat works too.
Rolling pin - To roll the dough out evenly before adding the filling.
Baking sheet - To bake the cinnamon rolls on. Choose one that fits your oven comfortably.
Parchment paper - To line your baking sheet and prevent the rolls from sticking.
Small saucepan - For cooking the cherry compote. A small pot is perfect for this step.
Blender - To blend the compote until smooth (if you want a smoother texture). You can skip this if you prefer it chunky.
Ingredients you will need for this recipe
For the dough:
All purpose flour: The base of the dough. It gives the rolls structure and softness.
Cocoa powder: Adds deep chocolate flavor to the dough for a rich twist on classic cinnamon rolls.
Brown sugar: Sweetens the dough while adding moisture and a hint of caramel taste.
Salt: Balances the sweetness and enhances the overall flavor.
Dry instant yeast: Makes the dough rise and become light and fluffy.
Egg: Adds richness and helps bind the dough.
Warm milk: Hydrates the dough and activates the yeast. Adjust as needed based on dough texture.
Softened unsalted butter: Makes the dough tender and adds richness.
For the filling:
Cherries, pitted and chopped: The filling of the rolls.
Granulated sugar: Sweetens the cherry compote and helps it thicken while cooking.
Lemon juice: Adds a touch of brightness and balances the sweetness of the filling.
Vanilla bean paste or vanilla extract: Adds a delicious flavor to the cherry compote.
Cinnamon: Complements the chocolate and cherries.
For the frosting:
Cream cheese: Makes the frosting rich.
Whipping cream: Lightens the frosting and makes it fluffy when whipped together.
Sugar: Sweetens the frosting and balances the tang of the cream cheese.
Vanilla extract or vanilla bean paste: Rounds out the flavor with a sweet, smooth note.
Extras:
Cocoa powder: Optional dusting on top for extra chocolate flavor.
Powdered sugar: For a final touch before serving.
Step by step instructions with photos
1. First, we are going to prepare the dough, which can be done either by hands or by using a stand mixer.
2. By hands: whisk together in a large bowl the flour, brown sugar, salt, yeast and cocoa powder. Add the milk, egg and softened butter, and mix it imto a shaggy dough using a wooden spoon or a dough whisk. Then place it on a lightly floured surface and knead for about 10-12 minutes until the dough is smooth and elastic.
3. Using a stand mixer: in a large bowl whisk together the flour, brown sugar, yeast, salt and cocoa powder. Add the milk, egg, butter and start kneading on low for about 8 to 10 minutes until smooth!
4. Once ready, place in a lightly oiled bowl, cover and let it rise for 1.5-2 hours (depending on how warm your kitchen is).
5. In the meantime, prepare the cherry compote.
6. Add the pitted cherries along with the lemon juice, sugar and vanilla to a small saucepan. Cook over high heat for about 8 to 10 minutes, until the mixture thickens. (Not too thick, just somewhere in the middle). Once ready, place into a blender and blend until smooth. Then set aside and let it completely cool.
7. Once the dough has doubled in size, punch it down and place it on a lightly floured surface.
8. Roll it out into a 45x45cm square, spread the cherry compote all over it and sprinkle with cinnamon. Then gently roll it up into a log, pinching the edges together.
9. If you cut off the ends to make it neater, you’ll have a 40 cm long roll. From there, cut it into pieces as you like. I cut mine into 5 cm slices, so I got 8 cinnamon rolls!
10. Place them onto a baking sheet or a baking pan lined with parchment paper, cover and let them rise for another 30 minutes.
11. Preheat your oven to oven to 170C (fan)
12. Once the 30 minutes are up, pour a little bit of heavy cream over each rolls (but not too much)
13. Bake in the preheated oven for 18-20 minutes.
14. Once ready, let them cool.
15. For the frosting, mix together the cream cheese with the sugar, then add the whipping cream along with the vanilla and beat on high until fluffy and pipeable.
16. I recommend storing the cream in the fridge and frosting the rolls right before serving. This way, you can keep the rolls at room temperature in an airtight container without needing to refrigerate them, which usually dries them out.
17. Once the rolls have cooled down and you’re ready to serve, dust with cocoa powder, pipe the cream on top, dust with powder sugar and top with a cherry.
18. Enjoy!
Black Forest inspired Cocoa-Cherry Cinnamon Rolls
These cocoa-cherry cinnamon rolls are inspired by the classic Black Forest cake. The dough is soft, chocolatey with a homemade cherry compote filling. I topped them with a light whipped cream- cream cheese frosting to keep the Black Forest vibe. They’re pretty easy to make and so delicious! :)
Ingredients
- 500g all purpose flour
- 35g cocoa powder
- 100g brown sugar
- 7g salt
- 7g dry instant yeast
- 1 large egg
- 230-240g warm milk (start with 230, add more if needed)
- 80g softened, unsalted butter
- 200g cherries, pitted and chopped
- 100g granulated sugar
- Juice of half a lemon
- 1 tsp vnilla bean paste or vanilla extract
- Cinammon, to sprinkle over
- 170g cream cheese
- 120g whipping cream
- 80g sugar
- 1 tsp vanilla extract or vanilla bean paste
- Cocoa powder, for dusting
- Powdered sugar, for dusting
Instructions
- First, we are going to prepare the dough, which can be done either by hands or by using a stand mixer.
- By hands: whisk together in a large bowl the flour, brown sugar, salt, yeast and cocoa powder. Add the milk, egg and softened butter, and mix it imto a shaggy dough using a wooden spoon or a dough whisk. Then place it on a lightly floured surface and knead for about 10-12 minutes until the dough is smooth and elastic.
- Using a stand mixer: in a large bowl whisk together the flour, brown sugar, yeast, salt and cocoa powder. Add the milk, egg, butter and start kneading on low for about 8 to 10 minutes until smooth!
- Once ready, place in a lightly oiled bowl, cover and let it rise for 1.5-2 hours (depending on how warm your kitchen is).
- Add the pitted cherries along with the lemon juice, sugar and vanilla to a small saucepan.
- Cook over high heat for about 8 to 10 minutes, until the mixture thickens. (Not too thick, just somewhere in the middle).
- Once ready, place into a blender and blend until smooth.
- Then set aside and let it completely cool.
- Once the dough has doubled in size, punch it down and place it on a lightly floured surface.
- Roll it out into a 45x45cm square, spread the cherry compote all over it and sprinkle with cinnamon. Then gently roll it up into a log, pinching the edges together.
- If you cut off the ends to make it neater, you’ll have a 40 cm long roll. From there, cut it into pieces as you like. I cut mine into 5 cm slices, so I got 8 cinnamon rolls!
- Place them onto a baking sheet or a baking pan lined with parchment paper, cover and let them rise for another 30 minutes.
- Preheat your oven to oven to 170C (fan)
- Once the 30 minutes are up, pour a little bit of heavy cream over each rolls (but not too much)
- Bake in the preheated oven for 18-20 minutes.
- Once ready, let them cool.
- Mix together the cream cheese with the sugar, then add the whipping cream along with the vanilla and beat on high until fluffy and pipeable.
- I recommend storing the cream in the fridge and frosting the rolls right before serving. This way, you can keep the rolls at room temperature in an airtight container without needing to refrigerate them, which usually dries them out.
- Once the rolls have cooled down and you’re ready to serve, dust with cocoa powder, pipe the cream on top, dust with powder sugar and top with a cherry.
- Enjoy!
Nutrition Facts
Calories
619Fat
24 gSat. Fat
14 gCarbs
93 gFiber
4 gNet Carbs
89 gSugar
41 gProtein
12 gSodium
437 mgCholesterol
87 mg
