Chocolate and Cherry Rolls

A new twist on your regular cinnamon rolls.  These squishy and soft rolls with cherry and chocolate filling for the whole family to enjoy!


Prep Time: 1 hr 15 mins
Cook Time: 30 mins
Makes: 12


    For the Dough:
  • 250 ml warm milk, use soy milk if vegan
  • 1 teaspoon raw brown sugar
  • 1 tablespoon dry yeast
  • 2 eggs beaten, use flax-seed egg replacement if vegan
  • 1/2 cup raw brown sugar
  • 1 teaspoon vanilla bean paste
  • 80 g butter, melted, use dairy-free butter if vegan
  • 550 g all-purpose flour
  • For the Filling:
  • 150 g dark chocolate, chopped
  • 100 ml pouring cream or coconut cream if vegan
  • 350 g frozen cherries, thawed and drained
  • 2 tablespoons cornstarch
  • 250 g mascarpone or dairy-free cream cheese


  1. Whisk yeast, sugar and warm milk in a jug. Set aside for 5 minutes or until frothy. In a large mixing bowl add in beaten eggs and sugar, whisk until combined. Add in vanilla and yeast mixture, whisk until combined. Sift in half of the flour and whisk. Add in melted butter and sift in the rest of the flour.
  2. Use your hands to bring the dough together in the bowl. Transfer the dough onto a surface and knead for 7 minutes until smooth and elastic. Place in a greased bowl. Cover with plastic wrap and set aside for 1 hour until doubled in size.
  3. Preheat oven to 180°C and line a baking tray with parchment paper. In a microwave melt chocolate and cream together, until smooth. Set aside. In a mixing bowl mix together cherries and cornstarch.
  4. Roll out the dough into a 5 mm thick rectangle. Spread a layer of melted chocolate over, leaving about 1 cm border and skater with cherries. Roll up the dough and cut into 12 scrolls.
  5. Transfer the scrolls into the prepared baking tray and bake for 25-30 minutes until crispy and golden brown. When the rolls are done, spread generously with mascarpone/vegan cream cheese. Enjoy!

Nutrition Facts

Per serving: 431 KCALS | 24G FAT | 12G SAT FAT | 30.2G CARBS | 16G SUGAR | 1.7G FIBRE | 8.7G PROTEIN

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