Serve up slices of this special Chocolate Cherry Roll treat as part of a brunch spread, or as a beautiful snack. You’ll discover a rich, soft dough filled with cherries and chocolate chips that everyone loves!
The recipe makes 2 rolls, so it is the perfect recipe to make and share with friends or neighbors. They are a little bit rustic, but perfect for a holiday breakfast or brunch. In fact, they kind of reminded me of a strudel. The dough is different, but the idea is kind of the same. This dough is so delicious, though. It is a richer dough than most, with lots of butter and egg yolks. The flavor pairs beautifully with the cherry filling.
I decided to add in some mini chocolate chips. I also decided to mash up the cherries a bit. That way, they don’t squish out of the sides and every bite is filled with the perfect amount of chocolate and cherry.
Here are the ingredients you’ll need to make 2 amazing Chocolate Cherry Rolls:
For the Dough –
2 to 2 1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope instant “rapid rise” yeast
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter
3 egg yolks
For the Cherry Filling –
1 21-ounce can cherry pie filling
1/2 cup mini chocolate chips
For the Buttercream Frosting –
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
2 to 3 tablespoons milk
Now just follow these easy steps to make these amazing Chocolate Cherry Rolls:
1. In the bowl of a stand mixer, combine 1/2 cup of the flour, the sugar, yeast and salt.
2. In a small pot, heat the milk until very warm, 120º to 130ºF.
3. Gradually add the warm milk to the flour mixture. Beat at medium speed for 2 minutes, scraping the bowl occasionally.
4. Add the egg yolks and another 1/2 cup of flour and beat for 2 minutes at high speed. Stir in just enough of the remaining flour to make a soft dough.
5. Knead the dough on a lightly floured surface until it is smooth and elastic, about 8 to 10 minutes.
6. Cover the dough with plastic wrap and refrigerate for 30-40 minutes.
7. Place the pie filling in a bowl and use a potato masher to roughly chop the cherries. Set aside.
8. Remove the dough from the refrigerator and divide into 2 equal pieces.
9. Working with one piece of dough at a time, roll the dough to a 10 x 14-inch rectangle.
10. Spread half of the cherry filling over the dough, leaving a 1-inch border.
11. Sprinkle 2 tablespoons of the chocolate chips over the top.
12. Roll up the dough, starting from the short end. Place the roll on a lightly greased baking sheet.
13. Repeat with the remaining dough, pie filling and chocolate chips.
14. Cover the rolls with plastic wrap and let them rise in a warm, draft-free place for 1 hour.
15. Preheat the oven to 350ºF.
16. Bake the rolls until golden brown, about 23-28 minutes.
17. Cool on a wire rack.
18. To make the buttercream, beat the butter and powdered sugar until combined.
19. Add the vanilla, salt, and 2 tablespoons of the milk. Continue to add milk, 1 teaspoon at a time, until the desired consistency is reached.
20. Drizzle the frosting over the cherry rolls when cool.
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Source: Deborah Harroun
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