Name: Chocolate Pecan Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: Cooking spray; 1 tsp. plus 1/2 cup granulated sugar, divided; 2 packets active dry yeast; 4 1/2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 Tbsp. instant coffee granules; 2 tsp. kosher salt; 1 large egg; 1 tsp. pure vanilla extract; 3 Tbsp. unsalted butter, softened; 1/2 cup unsalted butter, softened; 1/2 cup packed light brown sugar; 1 Tbsp. ground cinnamon; 1 Tbsp. unsweetened cocoa powder; All-purpose flour, for dusting; 1 1/2 cups semisweet chocolate chips, divided; Cooking spray; 1/2 cup heavy cream; 1/2 cup finely chopped toasted pecans

Introduction

These Chocolate Pecan Cinnamon Rolls combine rich cocoa and warm cinnamon flavors with a decadent chocolate pecan ganache. Soft, fluffy, and bursting with chocolate chips, they’re a perfect indulgence for breakfast or brunch. You’ll love the combination of coffee and cocoa in the dough that enhances the chocolate experience.

Nine round chocolate rolls are closely placed in a baking dish with slightly raised edges, each roll covered with a thick, glossy layer of dark chocolate frosting that looks smooth and creamy. On top of the frosting, small pieces of pecans are scattered evenly, adding a bit of rough texture and a light brown color contrast. The rolls themselves have a dense, rich, and moist chocolate color with some visible swirls and a soft, slightly cracked surface. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray

1 tsp. plus 1/2 cup granulated sugar, divided

2 packets active dry yeast

4 1/2 cups all-purpose flour, divided

2/3 cup unsweetened cocoa powder

1 Tbsp. instant coffee granules

2 tsp. kosher salt

1 large egg

1 tsp. pure vanilla extract

3 Tbsp. unsalted butter, softened

1/2 cup unsalted butter, softened (for filling)

1/2 cup packed light brown sugar

1 Tbsp. ground cinnamon

1 Tbsp. unsweetened cocoa powder (for filling)

1 1/2 cups semisweet chocolate chips, divided

1/2 cup heavy cream

1/2 cup finely chopped toasted pecans

Instructions

Step 1: Lightly grease a large bowl with cooking spray. In a large measuring cup, combine 1 1/4 cups lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes.

Step 2: In the large bowl of a stand mixer fitted with the dough hook, mix 4 cups flour, cocoa powder, instant coffee granules, salt, and remaining 1/2 cup sugar.

Step 3: Add yeast mixture, egg, and vanilla to dry ingredients. Mix on low speed until dough starts to come together. Increase speed to medium and add softened butter, 1 tablespoon at a time. Continue mixing until dough is smooth, about 5 minutes.

Step 4: Transfer dough to prepared bowl, turning to coat with cooking spray. Cover and let rise at room temperature until almost doubled in size, about 1 to 2 hours.

Step 5: In a medium bowl, use a rubber spatula to mix softened butter, brown sugar, cinnamon, and cocoa powder until smooth to make the filling.

Step 6: Turn dough out onto a lightly floured surface and dust the top with more flour. Roll dough into an 18″ x 15″ rectangle using a rolling pin. Spread filling evenly over dough with an offset spatula. Sprinkle 1/2 cup chocolate chips over the filling.

Step 7: Starting at one long edge, roll dough tightly into a log. Trim ends with a sharp knife. Cut into 12 pieces, about 1 1/2 inches thick each.

Step 8: Grease a 13″ x 9″ baking dish with cooking spray. Arrange rolls flat side down in the dish. Cover and let rise at room temperature until almost doubled in size, 30 to 45 minutes.

Step 9: Preheat oven to 375°F and position a rack in the center. Uncover rolls and bake until tops are dry and centers feel set, 20 to 25 minutes. The dough will not darken much after baking. Transfer to a wire rack and cool for 10 minutes.

Step 10: Place remaining 1 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small microwave-safe bowl in 30-second increments until hot, about 1 minute total. Pour hot cream over chocolate chips and let sit for 30 seconds, then whisk until smooth to make ganache.

Step 11: Spread ganache generously over the warm cinnamon rolls and sprinkle with finely chopped toasted pecans.

Tips & Variations

For a more intense coffee flavor, dissolve instant coffee granules in the yeast water before adding it to the dough mixture.

Substitute pecans with walnuts or almonds for a different nutty crunch.

Chill the dough overnight after mixing for a more developed flavor and easier rolling the next day.

Use dark chocolate chips instead of semisweet for richer ganache and filling taste.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort and time to achieve a smooth, elastic dough—about 8 to 10 minutes of kneading on a floured surface.

What if I don’t have instant coffee granules?

Instant coffee granules enhance the chocolate flavor but can be omitted if unavailable. The rolls will still be delicious, just with a slightly less complex flavor profile.