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Chocolate Pecan Cinnamon Rolls Recipe

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4.5 from 148 reviews

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.

Ingredients

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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

  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 sugar. Sprinkle active dry yeast on top and let sit until foamy, about 5 minutes, to activate the yeast.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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