Cherry Chocolate Rolls


I saw a recipe for lemon rolls the other day (which I also made and will post at some point), which is when the idea popped into my head that “oh you can make other roll flavors than cinnamon.” I should have already realized this, since I just posted those cardamom buns the other day. I love the flavor of chocolate and cherries together. This was a bit of a random creation but it turned out delicious!







  • 1 whole Egg
  • ½ cups Milk, warm
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • ¼ cups Butter
  • ¼ cups Warm Water (110F)
  • 1 package Active Dry Yeast
  • ⅓ cups Cocoa Powder
  • 2-½ cups All-purpose Flour

Filling (I don’t know the exact quantities I used here so I’ll estimate)

  • 1/2-1 cup brown sugar
  • 1/2 cup mini semisweet chocolate chips
  • ~2 cups frozen or fresh cherries, pureed

Icing (I just mixed these ingredients together until it had a good consistency to pour onto the rolls, )

  • ~1 tbs milk
  • ~1 cup powdered sugar to start then added more as needed
  • 2 tbs pureed cherries


  • Combine the warm water, warm milk, and yeast. In a mixing bowl, whisk the cocoa powder and flour together.
  • Add the yeast mixture, and egg to the flour/cocoa mixture. Mix the dough for about 3 to 4 minutes. This dough will be a little stickier than many kinds of dough that you may have worked with before. For the most part, the dough should not be sticking to the sides of the bowl as it is mixing. If it is really sticking, add a little more flour. If it looks pretty dry, add a teaspoon or so of water.
  • Spray a bowl with cooking spray. Form the dough into a ball and add it to the sprayed bowl. Spray the top of the dough lightly with cooking spray then cover the bowl with plastic wrap. Let rise in a warm place until doubled in size – about 60 to 75 minutes.
  • Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a 12″ x 9″ rectangle (with one of the longer sides facing you). The dough should be very soft and easy to work with.
  • Brush some melted butter on to the dough then sprinkle on the brown sugar, cherries, and chocolate chips
  • Starting from the side closest to you, carefully roll up the dough – trying to keep as much of the filling inside as possible. You should end up with a log roughly 12″ in length. Pinch the seam tightly to seal. Cut the roll into 10 slices.
  • Place 5 rolls in baking pan, leaving as much space as possible between each roll and the sides of the pan. Cover and let rise until doubled – about 45 to 60 minutes. About 15 minutes before the rolls have fully risen, preheat the oven to 350F. When doubled in size, uncover the rolls and bake about 20 minutes.
  • While the rolls are baking, make the icing. Whisk the milk, cherries, and powdered sugar together until it’s a good consistency to pour. Add milk or powdered sugar as needed.
  • When the rolls are done, allow them to cool in the pans for 1 to 2 minutes. Drizzle with the icing. Serve

dough recipe from Tasty Kitchen

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