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Chocolate Pecan Cinnamon Rolls Recipe

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4.8 from 52 reviews

Indulge in these decadent Chocolate Pecan Cinnamon Rolls, featuring a rich cocoa-infused dough, a buttery cinnamon chocolate filling, and a luscious chocolate ganache topped with toasted pecans. Perfect for a special breakfast or dessert, this recipe combines classic cinnamon roll comfort with a chocolate and nutty twist.

Ingredients

Scale

Dough 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

Filling Ingredients

  • 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

Ganache and Topping

  • 1/2 cup heavy cream
  • 1/2 cup finely chopped toasted pecans

Instructions

  1. Prepare the Dough: 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.
  2. Mix Dry Ingredients: In the large bowl of a stand mixer fitted with the dough hook, combine 4 1/2 cups flour, 2/3 cup cocoa powder, 1 tbsp. instant coffee granules, 2 tsp. kosher salt, and remaining 1/2 cup sugar.
  3. Incorporate Wet Ingredients: Add the yeast mixture, 1 large egg, and 1 tsp. vanilla extract to the dry ingredients. Mix on low speed until dough starts to come together, then increase speed to medium and add 3 tbsp. softened butter 1 tablespoon at a time.
  4. Knead Dough: Continue mixing until dough is smooth and elastic, about 5 minutes. Transfer dough to prepared bowl and turn to coat with oil. Cover and let rise at room temperature until almost doubled in size, 1 to 2 hours.
  5. Prepare Filling: In a bowl, mix 1/2 cup softened butter, 1/2 cup packed light brown sugar, 1 tbsp. ground cinnamon, and 1 tbsp. unsweetened cocoa powder until combined and spreadable.
  6. Roll Out Dough: Turn dough onto a lightly floured surface and dust with flour. Using a rolling pin, roll out dough to an 18″ x 15″ rectangle.
  7. Spread Filling and Add Chocolate: Using an offset spatula, evenly spread the cinnamon-cocoa filling over the dough. Sprinkle 1/2 cup semisweet chocolate chips over the filling.
  8. Form Rolls: Starting at one long edge, roll dough into a tight log. Trim the ends with a sharp knife and cut into 12 pieces, each about 1 1/2 inches thick.
  9. Arrange and Second Rise: Grease a 13″ x 9″ baking dish with cooking spray. Arrange rolls cut side down in the baking dish. Cover and let rise at room temperature until almost doubled in size, 30 to 45 minutes.
  10. Preheat Oven and Bake: Arrange rack in center of oven and preheat to 375°F (190°C). Uncover rolls and bake until tops are dry and centers feel set, 20 to 25 minutes. The dough will not darken much after baking.
  11. Cool Rolls: Transfer baked rolls to a wire rack and let cool for 10 minutes.
  12. Prepare Chocolate Ganache: Place remaining 1 cup chocolate chips in a medium heatproof bowl. Heat 1/2 cup heavy cream in a small microwave-safe bowl in 30-second increments until hot, about 1 minute total. Pour hot cream over chocolate chips, let sit for 30 seconds, then whisk until smooth.
  13. Finish and Serve: Spread ganache over warm cinnamon rolls and sprinkle with 1/2 cup finely chopped toasted pecans. Serve warm and enjoy.

Notes

  • To toast pecans, place them in a dry skillet over medium heat, stirring frequently, for about 5 minutes until fragrant and lightly browned.
  • If you don’t have instant coffee granules, you can omit them, but they enhance the chocolate flavor complexity.
  • You can prepare the dough the day before and refrigerate overnight after the first rise for easier morning preparation.
  • Make sure the water for the yeast is lukewarm (about 110°F) to properly activate the yeast without killing it.
  • Use a sharp knife to slice the rolls evenly to maintain shape during baking.

Keywords: chocolate cinnamon rolls, pecan cinnamon rolls, chocolate pecan rolls, breakfast pastries, chocolate ganache rolls

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