Name: Chocolate Pecan Cinnamon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: Cooking spray; 1 tsp. granulated sugar; 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; 1/2 cup heavy cream; 1/2 cup finely chopped toasted pecans

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

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 tsp. 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 flour, cocoa powder, instant coffee, 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 3 tbsp. softened butter, 1 tbsp. at a time. Continue mixing until dough is smooth, about 5 minutes.

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

Step 5: Meanwhile, prepare the filling by combining 1/2 cup softened butter, brown sugar, cinnamon, and 1 tbsp. cocoa powder until smooth.

Step 6: Turn out dough onto a lightly floured surface and dust top with more flour. Using a rolling pin, roll dough to an 18″ x 15″ rectangle.

Step 7: Using an offset spatula, spread filling evenly over the dough. Sprinkle 1/2 cup chocolate chips over the filling.

Step 8: Starting at one long edge, roll the dough into a tight log. Trim ends with a sharp knife, then cut into 12 pieces about 1 1/2 inches thick.

Step 9: 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, 30 to 45 minutes.

Step 10: Preheat oven to 375°F and arrange a rack in the center. Uncover rolls and bake until tops are dry and centers feel set, 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.

Step 11: For the ganache, place remaining 1 cup chocolate chips in a medium heatproof bowl. Microwave heavy cream in 30-second increments until hot, about 1 minute total. Pour cream over chocolate and let sit 30 seconds, then whisk until smooth.

Step 12: Spread ganache evenly over the warm rolls and sprinkle with toasted pecans before serving.

Tips & Variations

For extra richness, substitute half of the cocoa powder in the dough with Dutch-processed cocoa.

You can swap toasted pecans for walnuts or almonds if preferred.

If you don’t have instant coffee granules, use strong brewed espresso powder for a deeper flavor.

Allow the rolls to cool slightly before adding ganache to prevent melting and sliding.

FAQs

Can I use active dry yeast instead of instant yeast?

This recipe uses active dry yeast, which requires proofing in warm water with sugar to activate it before mixing into the dough.

How do I prevent the rolls from becoming dry?

Be sure not to overbake the rolls and keep them covered with foil if reheating in the oven to retain moisture. The chocolate ganache also adds moisture and richness.