Chocolate Pecan Cinnamon Rolls Recipe

I absolutely love sharing this Chocolate Pecan Cinnamon Rolls Recipe with friends because it’s such a fantastic twist on a classic favorite. The rich cocoa and coffee-infused dough paired with the sweet cinnamon and pecan filling create a flavor combo that’s unforgettable. This recipe isn’t just about great taste—it’s about the comforting experience of rolling dough, filling your kitchen with amazing smells, and pulling warm, gooey rolls from the oven.

When you first try this Chocolate Pecan Cinnamon Rolls Recipe, you’ll notice how the deep chocolate notes perfectly balance the cinnamon sweetness, making these rolls a star for any brunch or special breakfast. I’ve made these for family gatherings and lazy weekend mornings, and honestly, they always disappear fast. Plus, the pecans add just the right crunch to keep every bite interesting.

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Ingredients You’ll Need

All the ingredients here work together to build layers of flavor and texture. I recommend using fresh, high-quality cocoa powder and toasting your pecans just before using for the best nutty aroma.

• Cooking spray: Essential for greasing bowls and pans to prevent sticking without altering flavors.
• Granulated sugar: Divided use, so a bit goes into activating the yeast and the rest sweetens the dough.
• Active dry yeast: Always check the expiration date for a good rise—the yeast is what gives these rolls their soft, fluffy texture.
• All-purpose flour: The base of your dough; make sure to measure it properly—too much flour can make dough tough.
• Unsweetened cocoa powder: Adds the signature chocolate flavor to the dough; unsweetened ensures the cakey bitterness balances the sweet filling.
• Instant coffee granules: Don’t worry—it won’t taste like coffee but enhances the chocolate depth beautifully.
• Kosher salt: Balances sweetness and enhances flavor overall.
• Large egg: Adds richness and helps bind the dough.
• Pure vanilla extract: Needed for that warm, comforting aroma.
• Unsalted butter (softened): Adds moisture and tenderness to dough; softened butter blends easier.
• Light brown sugar: Gives the filling a hint of molasses flavor and keeps it moist.
• Ground cinnamon: Must-have for the classic cinnamon roll spice punch.
• Semisweet chocolate chips: Used twice—part in the filling and the rest melted into a rich ganache topping.
• Heavy cream: For making smooth, luscious chocolate ganache.
• Finely chopped toasted pecans: Sprinkle over the top for crunch and that irresistible nutty finish.

Variations

I love encouraging a little creativity, so feel free to tweak this Chocolate Pecan Cinnamon Rolls Recipe to your liking. Substitutions and extras can take this recipe into a new direction while keeping its heartwarming feel.

• Nut variation: If pecans aren’t your favorite, try walnuts or almonds—they bring a different but equally great crunch.
• Sweetener swap: Brown sugar in the filling can be replaced with coconut sugar for a subtle caramel twist I discovered recently.
• Chocolate upgrade: Swap semisweet chips with dark or milk chocolate depending on your preference; I sometimes use a mix for deeper flavor complexity.
• Dairy-free option: Use vegan butter and coconut cream for the ganache—makes these cinnamon rolls accessible for almost everyone.

How to Make Chocolate Pecan Cinnamon Rolls Recipe

Step 1: Activate the Yeast and Prepare Your Dough Base

First things first, lightly grease a large bowl with cooking spray to prevent sticking when your dough rises. In a large measuring cup or bowl, mix lukewarm water with 1 teaspoon of sugar, then sprinkle the active dry yeast on top—don’t stir. Let it sit for about 5 minutes until it bubbles and foams; that means your yeast is active and ready.

Step 2: Mix the Dry Ingredients

While the yeast is waking up, combine the dry ingredients—flour, cocoa powder, instant coffee granules, kosher salt, and the remaining sugar—in the bowl of a stand mixer fitted with a dough hook. Mixing these well first will ensure your dough has consistent flavor in every bite.

Step 3: Combine Wet Ingredients and Knead the Dough

Add the yeast mixture, egg, and vanilla extract into the dry ingredients. Start mixing on low speed—you want to gently bring everything together without scattering flour everywhere. When the dough starts to form, increase the speed to medium and add softened butter one tablespoon at a time. Knead for about 5 minutes until the dough feels smooth and elastic, not sticky. This step took me a couple of tries to get right; too little kneading, and your rolls won’t be tender enough.

Step 4: Let the Dough Rise

Transfer the dough to your greased bowl, turning to coat it lightly with oil (this keeps it from drying out). Cover it loosely with a clean kitchen towel or plastic wrap and let it rise at room temperature until it nearly doubles in size, which usually takes 1 to 2 hours depending on your kitchen’s warmth. I’ve found that a cooler room means a longer rise, but patience here pays off with fluffy rolls.

Step 5: Prepare the Filling

While the dough is rising, mix softened butter, brown sugar, ground cinnamon, and cocoa powder in a bowl until the filling is smooth and spreadable. The combination should smell like warm chocolate-spiced heaven—so tempting you’ll want to lick the spatula!

Step 6: Roll Out Dough and Spread Filling

Once your dough has doubled, turn it out onto a lightly floured surface and dust the top with a bit of flour. Using a rolling pin, gently roll the dough into a large 18” x 15” rectangle—try to keep the edges straight for an even roll shape. Then, spread your cinnamon-chocolate filling evenly with an offset spatula. Sprinkle half a cup of semisweet chocolate chips over the filling for extra melty pockets of chocolate throughout.

Step 7: Roll, Slice, and Arrange

Starting from one of the long edges, roll the dough into a tight log. Trim the ends with a sharp knife for neat rolls. Slice the log into 12 pieces, each about 1 ½ inches thick. Grease a 13” x 9” baking dish with cooking spray and arrange the rolls cut-side down, spacing them so they can rise and expand. Cover and let rise again until nearly doubled, about 30 to 45 minutes.

Step 8: Bake to Perfection

Preheat your oven to 375°F and place a rack in the center. Bake the rolls uncovered for 20 to 25 minutes, until the tops are dry and the centers feel set but not hard. The dough won’t get much darker, so don’t worry if they still look pale. Let them cool for about 10 minutes once out of the oven—it’s tempting to dig in immediately, but the ganache topping won’t spread as nicely if the rolls are too hot.

Step 9: Make the Ganache and Finish

Place the remaining chocolate chips in a heatproof bowl. Heat heavy cream in short bursts in the microwave until hot (around a minute total). Pour the hot cream over the chips and let sit for 30 seconds, then whisk until smooth and glossy. Spread this ganache generously over the warm cinnamon rolls and sprinkle with your toasted pecans. This final step is my favorite—it adds a lovely glossy finish and a heady chocolate hit.

How to Serve Chocolate Pecan Cinnamon Rolls Recipe

Garnishes

I usually keep it simple: a sprinkle of finely chopped toasted pecans right over the rich ganache is my go-to because it adds texture and visual appeal. Sometimes, I dust a tiny bit of cocoa powder or drizzle a little extra melted chocolate if I’m feeling fancy. Fresh mint leaves can also brighten the plate if you want a pop of color.

Side Dishes

These rolls are delicious on their own, but pairing with a fresh fruit salad or a light yogurt parfait balances the richness perfectly. A hot cup of coffee or a creamy latte is a natural match, especially since the dough has coffee granules enhancing the chocolate flavor.

Creative Ways to Present

For celebrations, I arrange the rolls in a circle on a pretty platter, drizzle the ganache in lattice patterns, and sprinkle pecans generously—guests love the look and always ask for the recipe. You can also make mini versions in muffin tins for cute individual servings that bake faster and are perfect for parties.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls tightly wrapped in plastic wrap in the refrigerator to keep them moist for up to 3 days. To enjoy later, just bring them to room temperature for about 30 minutes, then reheat gently. I discovered that cutting wraps this way keeps the texture surprisingly close to fresh.

Freezing

You can freeze these rolls before the second rise or after baking and cooling. I wrap individual rolls in plastic wrap, then freeze them in a resealable bag. Thaw overnight in the fridge, and warm them lightly in the oven or microwave the next day—a lifesaver for busy mornings!

Reheating

To reheat without drying out, I cover the rolls loosely with foil and warm them in a 350°F oven for about 10 minutes. If using microwave, heat in 20-second bursts covered with a damp paper towel to keep them soft and gooey.

FAQs

Final Thoughts

This Chocolate Pecan Cinnamon Rolls Recipe holds a special place in my kitchen because it combines comforting tradition with rich chocolate goodness—a little bit fancy yet so approachable. I hope you’ll enjoy making and sharing these the way my family and I do. There’s something magical about watching the rolls rise, baking to perfection, and then biting into that gooey, chocolaty, nutty goodness that’s just so worth the effort. Trust me, once you make these, they’ll become a requested treat for years to come!

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