I absolutely love how this Chocolate Pecan Cinnamon Rolls Recipe comes together into a decadent, cozy treat that feels like a warm hug in every bite. The combination of rich cocoa and hints of coffee in the dough, swirled with cinnamon and studded with melty chocolate chips and toasted pecans, is something my family absolutely goes crazy for. Whether it’s weekend brunch or a special occasion, these rolls never fail to impress.
When I first tried this Chocolate Pecan Cinnamon Rolls Recipe, I was amazed at how the coffee granules subtly enhanced the chocolate flavor without overpowering it. You’ll find that the dough is wonderfully soft and rises beautifully, making these rolls indulgent yet tender. Trust me, once you make these, they’ll become a go-to recipe to share with friends who love a twist on a classic cinnamon roll.
Why You’ll Love This Recipe
- Deep, Complex Flavors: The mix of cocoa and coffee in the dough makes the chocolate taste richer and more nuanced.
- Perfect Balance of Texture: Soft, fluffy rolls with a gooey chocolate core and crunchy toasted pecans on top.
- Impressively Easy to Make: With clear steps and ingredients you likely have handy, these rolls are doable even if you’re new to yeasted doughs.
- Great for Any Occasion: Whether dessert, breakfast, or a coffee break treat, these rolls never disappoint.
Ingredients You’ll Need
For this Chocolate Pecan Cinnamon Rolls Recipe, I’ve chosen ingredients that work in harmony to create that perfectly balanced chocolate-cinnamon flavor with melt-in-your-mouth texture. The key is using quality cocoa powder and fresh yeast for that wonderful rise.
- Cooking spray: Helps prevent sticking during dough rising and baking—don’t skip it for easy cleanup.
- Granulated sugar: Divided for activating yeast and sweetening the dough just right.
- Active dry yeast: The magic that makes your rolls fluffy and airy.
- All-purpose flour: Provides structure without making rolls tough; sift for best results.
- Unsweetened cocoa powder: Adds the rich chocolate base to the dough and filling—use Dutch-processed if you want a smoother flavor.
- Instant coffee granules: Elevate the chocolate with a subtle depth—trust me, it’s a gamechanger.
- Kosher salt: Enhances all the sweet flavors.
- Large egg: Gives moisture and structure to the dough.
- Pure vanilla extract: Because vanilla is the best partner to chocolate.
- Unsalted butter: Both in the dough and filling for richness—make sure it’s soft for easy spreading.
- Light brown sugar: Adds a lovely caramel note to the filling.
- Ground cinnamon: The spice star that pairs perfectly with chocolate.
- Semisweet chocolate chips: Divided between the rolls and ganache for melty, gooey pockets.
- Heavy cream: For that luscious ganache topping.
- Finely chopped toasted pecans: Adds crunch and nutty flavor that complements the chocolate and cinnamon beautifully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the things I love most about this Chocolate Pecan Cinnamon Rolls Recipe is how easy it is to customize based on your mood or ingredients at hand. Feel free to play around with the filling or toppings and make it your own.
- Nut-Free: My friend’s kids have allergies, so I swap pecans for toasted coconut flakes or just skip nuts entirely—still incredible.
- Semi-Savory Twist: I’ve tried mixing in a pinch of chili powder with the cocoa in the filling for a spicy kick, and it surprised me how well it worked!
- Vegan Adjustment: Using plant-based butter and an egg replacer works well if you’re vegan; just expect a slightly different texture but still a tasty result.
- Fruit Addition: Toss in some dried cherries or cranberries with the chocolate chips for an added burst of tartness.
How to Make Chocolate Pecan Cinnamon Rolls Recipe
Step 1: Activate the Yeast and Mix Your Dry Ingredients
Start by lightly greasing a large bowl—this makes lifting your dough easier later. Then, combine lukewarm water with a teaspoon of sugar in a large measuring cup, sprinkle the yeast on top, and let it bloom until foamy (about 5 minutes). It’s always exciting to see this transformation; it means your yeast is alive and kicking. Meanwhile, in your stand mixer bowl, whisk together the flour, cocoa powder, instant coffee granules, salt, and the remaining sugar. This dry base will form the rich chocolate foundation for your rolls.
Step 2: Combine Wet and Dry to Form Dough
Once your yeast mixture is bubbly, add it to the dry ingredients along with the egg and vanilla extract. Mix on low speed until everything just starts to come together. Then crank it up to medium and add the softened butter one tablespoon at a time. Keep mixing until you get a smooth, elastic dough—this usually takes about 5 minutes. I like to knead it slightly by hand afterward to get a feel for its elasticity, which helps avoid overworking or under-kneading.
Step 3: First Rise – Patience is Key
Transfer your soft and slightly sticky dough to the greased bowl, turning it gently so it’s coated evenly in oil. Cover it with a clean kitchen towel or plastic wrap and leave it at room temperature for 1 to 2 hours, until it has nearly doubled in size. This waiting can be tough, but trust me, it’s worth it—this rest allows those glorious bubbles to form, giving you soft, airy rolls.
Step 4: Make the Filling
While your dough is rising, blend the softened butter, brown sugar, cinnamon, and cocoa powder in a medium bowl using a rubber spatula until smooth and combined. This filling becomes a luscious, chocolatey, cinnamon-spiced layer that will melt into the dough, making each bite unforgettable.
Step 5: Roll Out Dough and Add Filling
Once the dough has risen, gently turn it out onto a lightly floured surface—don’t overdo it here or your rolls will be tough. Dust the top of the dough with a little more flour and roll it into an 18 by 15-inch rectangle using a rolling pin. Then, spread your cinnamon-chocolate filling evenly over the dough with an offset spatula. Sprinkle half a cup of semisweet chocolate chips over the filling for gooey pockets of chocolate inside the swirls.
Step 6: Shape and Cut Rolls
Starting from one long side, roll the dough into a firm and tight log, taking care not to squish out your filling. Trim the ends with a sharp knife to get clean edges. Then cut the log into 12 pieces, each about 1 1/2 inches thick. I recommend using a serrated knife for a neat cut without squashing the rolls.
Step 7: Second Rise and Bake
Spray a 13 by 9-inch baking dish with cooking oil and arrange your cinnamon rolls cut side down, spacing them snugly but not crowded. Cover and let rise for 30 to 45 minutes until nearly doubled again. Preheat your oven to 375°F while they finish their rest. Bake uncovered for 20 to 25 minutes until the tops are dry to touch and the centers feel set—don’t worry if they don’t get much darker; the cocoa keeps them chocolatey but subtly colored. Then cool on a wire rack for about 10 minutes before glazing.
Step 8: Prepare Ganache and Finish
Place the remaining chocolate chips in a medium heatproof bowl. Heat the heavy cream in the microwave in 30-second increments until hot, then pour it over the chocolate. Wait about 30 seconds, then whisk until silky smooth and glossy. Spread this luscious ganache over your warm rolls and sprinkle with the finely chopped toasted pecans for that irresistible crunch and nutty contrast. Let the ganache set a little, and you’re ready to dive in!
Pro Tips for Making Chocolate Pecan Cinnamon Rolls Recipe
- Warm Ingredients: I let my butter and eggs come to room temperature before mixing—it helps the dough come together smoother and rise better.
- Don’t Overflour When Rolling: A light dusting is enough; too much flour makes the dough stiff and less tender.
- Test Yeast Activity: If your yeast doesn’t foam in the water and sugar mix within 5 minutes, it might be expired—fresh yeast makes all the difference!
- Use a Sharp Serrated Knife: This prevents squishing the roll log when slicing, keeping your spirals intact.
How to Serve Chocolate Pecan Cinnamon Rolls Recipe
Garnishes
I love adding a sprinkle of extra toasted pecans or a light dusting of powdered sugar on top for a pretty finish. Sometimes I drizzle a thin line of melted white chocolate for a contrasting pop that looks amazing and tastes delicious. If you like, a dollop of whipped cream on the side can add a luxurious touch to each warm bite.
Side Dishes
Chocolate Pecan Cinnamon Rolls pair wonderfully with a fresh fruit salad or a simple cup of bold coffee to balance the sweetness. For brunch, I like serving them alongside scrambled eggs or a creamy yogurt parfait to add some savory and refreshing notes to the meal.
Creative Ways to Present
For holidays or special occasions, I’ve arranged these rolls in a circular wreath pattern on a baking sheet for a stunning centerpiece. You can also bake them in individual ramekins for personalized portions, making guests feel extra special. Wrapping them up with festive ribbons makes a delightful homemade gift!
Make Ahead and Storage
Storing Leftovers
Leftover rolls store beautifully in an airtight container at room temperature for up to two days. I like to keep them covered with plastic wrap and then foil to keep the ganache from drying out. If you want to keep them fresh longer, refrigeration is an option, though it can slightly firm up the texture.
Freezing
I’ve frozen unbaked rolls after the second rise by wrapping the baking dish tightly in plastic wrap and foil. When I’m ready to bake, I let them thaw and rise again at room temperature before baking as usual. Baked rolls can also be frozen — just wrap them individually in plastic wrap and place them in a freezer bag.
Reheating
To reheat, I pop individual rolls into a microwave for 20-30 seconds, which makes the chocolate gooey again. For a fresher experience, reheating in a 325°F oven wrapped loosely in foil for 10 minutes works wonders. Avoid overheating or the ganache can separate.
FAQs
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Can I make this Chocolate Pecan Cinnamon Rolls Recipe the night before?
Absolutely! You can prepare the dough and do the first rise the night before, then refrigerate it overnight. The next day, roll, fill, cut, and bake as directed for fresh, warm rolls without the morning rush.
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What’s the role of instant coffee granules in this recipe?
Instant coffee granules enhance the chocolate flavor by adding depth and richness without making the rolls taste like coffee. It’s just a subtle flavor booster that makes the cocoa pop beautifully.
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Can I substitute pecans with other nuts?
Yes, walnuts or almonds work well as substitutes if pecans aren’t your favorite or if you want a different crunch and flavor. Just toast them lightly before chopping for best results.
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How do I prevent my cinnamon rolls from becoming dense?
Make sure your yeast is active and your dough rises sufficiently both times. Also, avoid overflouring when rolling out the dough. Gentle handling during shaping keeps the dough light and airy.
Final Thoughts
This Chocolate Pecan Cinnamon Rolls Recipe is truly one of my favorite ways to elevate a classic treat into something extra special. Sharing these with my family and friends always brings smiles, and the wonderful balance of chocolate, cinnamon, and nuts makes every bite unforgettable. I hope you enjoy baking (and eating!) these as much as I do—they’re the kind of recipe that turns everyday moments into little celebrations in your kitchen.
PrintChocolate Pecan Cinnamon Rolls Recipe
These decadent Chocolate Pecan Cinnamon Rolls combine the rich flavors of cocoa, coffee, and cinnamon with a tender yeast dough, topped with a luscious chocolate ganache and toasted pecans. Perfect for a special breakfast or dessert, they offer a delightful twist on traditional cinnamon rolls with a chocolatey and nutty profile.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 3 hrs 15 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough
- Cooking spray
- 1 tsp plus 1/2 cup (100 g) granulated sugar, divided
- 2 (1/4-oz.) packets active dry yeast
- 4 1/2 cups (540 g) all-purpose flour
- 2/3 cup (56 g) 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 (1 stick) unsalted butter, softened
- 1/2 cup (107 g) packed light brown sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp unsweetened cocoa powder
Assembly & Ganache
- All-purpose flour, for dusting
- 1 1/2 cups (255 g) semisweet chocolate chips, divided
- Cooking spray
- 1/2 cup heavy cream
- 1/2 cup (57 g) finely chopped toasted pecans
Instructions
- 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 sugar. Sprinkle active dry yeast on top and let sit until foamy, about 5 minutes, to activate the yeast.
- Mix Dry Ingredients: In the large bowl of a stand mixer fitted with the dough hook, combine flour, unsweetened cocoa powder, instant coffee granules, kosher salt, and remaining 1/2 cup sugar, mixing to blend all dry ingredients together.
- Make Dough: Add the foamy yeast mixture, egg, and pure vanilla extract to the dry ingredients. Mix on low speed until the dough starts to come together. Increase speed to medium, then add softened unsalted butter 1 tablespoon at a time, continuing to mix until dough is smooth, about 5 minutes.
- First Rise: Transfer the dough to the prepared bowl, turning it to coat with cooking spray. Cover the bowl and let the dough rise at room temperature until almost doubled in size, about 1 to 2 hours.
- Prepare Filling: In a medium bowl, use a rubber spatula to mix softened butter, packed light brown sugar, ground cinnamon, and unsweetened cocoa powder until smooth and well combined.
- Roll Out Dough: Turn the risen dough out onto a lightly floured surface and dust the top with additional flour. Using a rolling pin, roll out dough into an 18 inch by 15 inch rectangle.
- Spread Filling and Add Chocolate Chips: Evenly spread the prepared filling over the dough using an offset spatula. Sprinkle 1/2 cup of the semisweet chocolate chips over the filling.
- Form Rolls: Starting at one long edge, roll the dough tightly into a log shape. Trim the ends with a sharp knife for neat edges. Cut the log into 12 pieces, each about 1 1/2 inches thick.
- Second Rise: Grease a 13 by 9 inch baking dish with cooking spray. Arrange the rolls with flat sides down in the prepared dish. Cover and let rise at room temperature until almost doubled in size, about 30 to 45 minutes.
- Bake Rolls: Arrange an oven rack in the center and preheat the oven to 375°F (190°C). Remove cover and bake the rolls until their tops feel dry and centers are set, about 20 to 25 minutes. The dough will not darken much during baking. Transfer baked rolls to a wire rack and cool for 10 minutes.
- Prepare Ganache: Place the remaining 1 cup of 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 the hot cream over the chocolate chips and let sit 30 seconds, then whisk until smooth and glossy ganache forms.
- Finish and Serve: Spread the ganache generously over the slightly cooled cinnamon rolls. Sprinkle finely chopped toasted pecans evenly on top. Serve warm or at room temperature for best flavor.
Notes
- Ensure water is lukewarm (around 110°F) when activating yeast to properly bloom.
- Rolling the dough evenly to the specified dimensions helps ensure uniform roll size and baking time.
- Lightly dusting with flour prevents sticking while rolling out the dough but avoid too much flour to keep rolls tender.
- Cover rises with plastic wrap or a clean kitchen towel to prevent drying out during rising.
- The dough won’t darken much after baking due to the cocoa powder in the dough; test doneness by feel and texture.
- Ganache can be warmed gently if it hardens before spreading.
- Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.
