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Chocolate Pecan Cinnamon Rolls

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Decadent and indulgent Chocolate Pecan Cinnamon Rolls filled with gooey chocolate, crunchy pecans, and warm cinnamon swirls.

Ingredients

Scale
  • Cooking spray
  • 1 tsp. granulated sugar
  • 1/2 cup granulated sugar
  • 2 (1/4-oz.) 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, for filling
  • 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

  1. Lightly grease a large bowl with cooking spray.
  2. 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.
  3. In the bowl of a stand mixer fitted with the dough hook, mix flour, cocoa powder, instant coffee, salt, and remaining 1/2 cup sugar.
  4. Add yeast mixture, egg, and vanilla to dry ingredients.
  5. Mix on low speed until dough starts to come together, then increase speed and add butter, 1 Tbsp. at a time, mixing until smooth, about 5 minutes.
  6. Transfer dough to prepared bowl, cover, and let rise until almost doubled, 1 to 2 hours.
  7. For the filling, mix butter, brown sugar, cinnamon, and cocoa powder until smooth.
  8. Turn out dough onto a floured surface and roll into an 18″ x 15″ rectangle.
  9. Spread filling over dough, sprinkle with 1/2 cup chocolate chips, and roll into a tight log.
  10. Cut the log into 12 (1 1/2″ thick) pieces, and place them in a greased 13″ x 9″ baking dish.
  11. Cover and let rise until almost doubled, 30 to 45 minutes.
  12. Preheat oven to 375°F and bake rolls until tops are dry and centers feel set, about 20 to 25 minutes.
  13. Let cool for 10 minutes, then prepare the ganache by pouring hot cream over remaining chocolate chips and whisk until smooth.
  14. Spread ganache over cinnamon rolls and top with pecans.

Notes

Store rolls wrapped tightly to prevent freezer burn. They can be kept in the freezer for up to 3 months.

Nutrition

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