Black Forest Cinnamon Rolls with Cherry Mascarpone Frosting Recipe

Introduction

These Black Forest Cinnamon Rolls bring together the rich flavors of chocolate, cinnamon, and cherries in a soft, tender dough. Topped with a creamy mascarpone frosting and cherry sauce, they make a decadent treat perfect for any special occasion or indulgent breakfast.

Ingredients

• 2 tbsp all-purpose flour
• 1/2 cup whole milk
• 3/4 cup whole milk, warmed (100–110°F)
• 2 1/4 tsp active dry yeast (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)
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar (for filling)
• 3 tbsp cocoa powder (for filling)
• 1 tbsp ground cinnamon
• 1/2 tsp espresso powder (optional, enhances chocolate flavor)
• 1 tsp vanilla extract (for filling)
• 2/3 cup Cherry Jubilee sauce (chopped cherries if whole, plus more for topping)
• 8 oz mascarpone, cold
• 2/3 cup heavy cream, cold
• 3/4 cup powdered sugar
• 1 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Dark chocolate shavings (for garnish)
• Cherry sauce and fresh cherries (for garnish)

Instructions

1. Step 1: Prepare the tangzhong by whisking 2 tbsp flour and 1/2 cup milk in a small saucepan. Cook over medium heat, whisking constantly for 2–4 minutes until thickened to a paste. Transfer to a bowl and allow to cool to room temperature.
2. Step 2: For the dough, whisk the warmed 3/4 cup milk with half the sugar, then sprinkle yeast on top. Let sit for 5 minutes until foamy.
3. Step 3: In a stand mixer fitted with a dough hook, combine the yeast mixture, tangzhong, melted butter, vanilla, eggs, salt, cocoa powder, all-purpose flour, and bread flour. Mix until a soft dough forms.
4. Step 4: Knead the dough on medium speed for 5–8 minutes until smooth and elastic. Gradually add the softened butter, 1 tablespoon at a time, until fully incorporated. The dough will be sticky; chilling helps with handling.
5. Step 5: Transfer dough to a greased bowl, cover, and let it rise for 1–2 hours until doubled in size. Then refrigerate for 2–8 hours or overnight for easier shaping.
6. Step 6: Prepare the filling by mixing softened butter, brown sugar, cocoa powder, cinnamon, espresso powder (if using), and vanilla extract until smooth and spreadable.
7. Step 7: Grease a 9×13-inch baking pan. Roll chilled dough into a 16×12-inch rectangle, then spread the filling evenly, leaving a 1/2-inch border. Top with Cherry Jubilee sauce.
8. Step 8: Cut the dough into 12 strips, roll each into a spiral, and place them in the prepared pan. Cover and let rise for 45–60 minutes until puffy.
9. Step 9: Preheat the oven to 325°F (163°C). Bake the rolls for 27–30 minutes until set and centers reach 195–200°F. Tent loosely with foil if they brown too quickly.
10. Step 10: Cool the rolls for 15–20 minutes before frosting.
11. Step 11: For the frosting, whip mascarpone, powdered sugar, vanilla extract, and salt until smooth (about 1–2 minutes). Add cold heavy cream and fold gently with a spatula until thickened and smooth. Avoid overmixing to prevent separation.
12. Step 12: Spread frosting over the warm rolls. Garnish with dark chocolate shavings, extra cherry sauce, and fresh cherries as desired.

Tips & Variations

• Use bread flour for a chewier texture; all-purpose flour alone will result in a softer roll.
• Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
• For homemade Cherry Jubilee sauce, simmer fresh or frozen cherries with sugar and lemon juice until thickened.
• Chilling the dough overnight improves flavor development and makes shaping easier.

Storage

Store the rolls covered in the refrigerator for up to 3 days. Bring to room temperature before serving. You can also freeze the unbaked rolls after shaping and thaw overnight in the fridge, then bake as directed. Leftover frosting should be refrigerated and consumed within 2 days. Warm gently before spreading to restore smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon rolls dough instead of making the chocolate dough?

While you can, the cocoa powder in this recipe adds essential chocolate flavor that complements the cherry and mascarpone frosting. Using plain dough will change the flavor profile but still produce tasty rolls.

How do I know when the rolls are fully baked?

The rolls are done when they are set and the internal temperature reaches 195–200°F. If you don’t have a thermometer, look for golden edges and a firm center that springs back slightly to the touch.