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Chocolate Pecan Cinnamon Rolls Recipe

★★★★★

4.7 from 86 reviews
  • Author: Thomas
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Indulge in these rich Chocolate Pecan Cinnamon Rolls featuring a tender cocoa and coffee-infused dough filled with a buttery cinnamon-cocoa sugar blend, studded with semisweet chocolate chips, and topped with a silky chocolate ganache and toasted pecans. Perfectly baked to golden perfection, they offer the perfect balance of decadent chocolate flavor and warm spice, making them an irresistible treat for breakfast or dessert.

Ingredients

Scale

Dough

  • 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

Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. unsweetened cocoa powder

Assembly & Ganache

  • 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

Instructions

  1. Activate Yeast: Lightly grease a large bowl with cooking spray. In a large measuring cup, combine 1 1/4 cups lukewarm water and 1 tsp. granulated sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes, indicating the yeast is active.
  2. Mix Dry Ingredients: In the large bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, unsweetened cocoa powder, instant coffee granules, kosher salt, and remaining 1/2 cup granulated sugar. Mix to evenly distribute ingredients.
  3. Combine Dough Ingredients: Add the yeast mixture, egg, and vanilla extract to the dry ingredients. Mix on low speed until the dough starts coming together.
  4. Knead Dough: Increase mixer speed to medium and add the softened unsalted butter, 1 tablespoon at a time, incorporating fully before adding more. Continue mixing until the dough is smooth and elastic, about 5 minutes.
  5. First Rise: Transfer the dough to the prepared greased bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise at room temperature until almost doubled in size, 1 to 2 hours.
  6. Prepare Filling: In a medium bowl, using a rubber spatula, mix softened butter, light brown sugar, ground cinnamon, and unsweetened cocoa powder until a smooth, spreadable filling forms.
  7. Roll Out Dough: Turn the risen dough onto a lightly floured surface and dust the top with additional flour. Using a rolling pin, roll out the dough into an 18 by 15-inch rectangle.
  8. Spread Filling and Add Chips: Spread the cinnamon-cocoa filling evenly over the dough using an offset spatula. Sprinkle 1/2 cup of the semisweet chocolate chips uniformly over the filling.
  9. Form Rolls: Starting at one long edge, roll the dough tightly into a log. Trim the ends with a sharp knife. Cut the log into 12 equal pieces, each about 1 1/2 inches thick.
  10. Second Rise: Grease a 13 by 9-inch baking dish with cooking spray. Arrange the rolls flat side down in the dish. Cover and let rise at room temperature until almost doubled, about 30 to 45 minutes.
  11. Bake Rolls: Preheat oven to 375°F with a rack in the center. Uncover the risen rolls and bake for 20 to 25 minutes, until the tops are dry and centers feel set but dough won’t appear significantly darker.
  12. Cool Rolls: Remove the rolls from the oven and transfer to a wire rack. Let cool for 10 minutes before adding ganache.
  13. Prepare Ganache: Place remaining 1 cup semisweet chocolate chips in a medium heatproof bowl. Heat heavy cream in 30-second increments in a microwave-safe bowl until hot (about 1 minute total). Pour hot cream over chocolate chips and let sit for 30 seconds, then whisk until smooth and glossy.
  14. Finish: Spread the chocolate ganache evenly over the warm cinnamon rolls and sprinkle with finely chopped toasted pecans. Serve and enjoy.

Notes

  • Ensure water for yeast activation is lukewarm (about 105-110°F) to properly activate the yeast.
  • You can toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for enhanced flavor.
  • Rolling the dough tightly ensures neat rolls with well-distributed filling.
  • If you prefer nut-free, omit pecans from the topping or substitute with another topping like sliced almonds or extra chocolate chips.
  • These rolls can be made the day before; store covered at room temperature and warm slightly before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate cinnamon rolls, pecan cinnamon rolls, chocolate pecan pastry, breakfast rolls, chocolate ganache rolls

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Find it online: https://mealmagicplace.com/chocolate-pecan-cinnamon-rolls-recipe/