Chocolate Pecan Cinnamon Rolls
Indulge in these delightful Chocolate Pecan Cinnamon Rolls, featuring layers of gooey chocolate, crunchy pecans, and warm cinnamon wrapped in fluffy dough, perfect for family gatherings or a cozy brunch.
Ingredients
Dough Ingredients
- 1 tsp Cooking spray For greasing the bowl
- 1 cup Lukewarm water Combined with sugar for yeast activation
- 1 tsp Granulated sugar For activating the yeast
- 2 packets Active dry yeast (1/4 oz each) For the dough rise
- 4.5 cups All-purpose flour Create a tender, airy dough
- 2/3 cup Unsweetened cocoa powder For flavor in the dough
- 1 Tbsp Instant coffee granules To enhance chocolate richness
- 2 tsp Kosher salt To balance flavors
- 1 large Egg For dough enrichment
- 1 tsp Pure vanilla extract For aroma
- 3 Tbsp Unsalted butter Softened, for mixing into dough
Filling Ingredients
- 0.5 cup Unsalted butter Softened, for filling
- 0.5 cup Packed light brown sugar Adds sweetness depth
- 1 Tbsp Ground cinnamon For flavor in filling
- 1 Tbsp Unsweetened cocoa powder For extra filling flavor
- 1.5 cups Semisweet chocolate chips For filling, divided
Ganache Ingredients
- 0.5 cup Heavy cream For ganache
Topping
- 0.5 cup Finely chopped toasted pecans For added crunch
Instructions
Preparation
- 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.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, cocoa powder, instant coffee, salt, and the remaining 1/2 cup sugar.
- Add the yeast mixture, egg, and vanilla to the dry ingredients. Mix on low speed until the dough starts to come together, then increase speed and add butter, 1 Tbsp. at a time, mixing until smooth, about 5 minutes.
- Transfer the dough to the prepared bowl, cover, and let it rise until almost doubled in size, about 1 to 2 hours.
Filling and Rolling
- For the filling, mix the softened butter, brown sugar, cinnamon, and cocoa powder until smooth.
- Turn out the dough onto a floured surface and roll it into an 18" x 15" rectangle.
- Spread the filling over the dough, sprinkle with 1/2 cup of chocolate chips, and roll the dough into a tight log.
- Cut the log into 12 (1 1/2" thick) pieces and place them in a greased 13" x 9" baking dish.
- Cover the rolls and let them rise until almost doubled, about 30 to 45 minutes.
Baking
- Preheat your oven to 375°F and bake the rolls until the tops are dry and the centers feel set, about 20 to 25 minutes.
- Once golden and baked through, let them cool for 10 minutes.
Ganache Topping
- Pour hot cream over remaining chocolate chips for ganache and whisk until smooth.
- Spread the ganache over the warm cinnamon rolls.
- Top with finely chopped toasted pecans.
Notes
Be gentle when mixing and rolling the dough. Ensure your yeast is fresh for the best rise and don't rush resting times for better flavor and texture. Can prepare ahead and refrigerate overnight.