Description
These Chocolate Pecan Cinnamon Rolls offer a rich twist on the classic favorite, combining the deep flavors of cocoa and coffee with a luscious cinnamon-sugar filling and a decadent chocolate ganache topped with toasted pecans. Perfect for a special breakfast or brunch, they promise a perfectly soft, chocolatey dough wrapped around a sweet and spicy filling.
Ingredients
Scale
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
- Prepare yeast mixture: 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 it sit until foamy, about 5 minutes to activate the yeast.
- Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine flour, cocoa powder, instant coffee granules, salt, and the remaining 1/2 cup sugar. Mixing these dry ingredients ensures even distribution of flavors.
- Form the dough: Add the yeast mixture, egg, and vanilla extract to the dry ingredients. Mix on low speed until the dough just starts to come together. Increase speed to medium and gradually add the softened butter one tablespoon at a time. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- First rise: Transfer the dough to the prepared bowl, turning to coat it with the grease. Cover the bowl and let the dough rise at room temperature until almost doubled in size, about 1 to 2 hours, which develops the flavor and texture.
- Prepare filling: In a medium bowl, use a rubber spatula to mix softened butter, light brown sugar, cinnamon, and cocoa powder until smooth and creamy. This mixture provides the sweet cinnamon-chocolate flavor inside the rolls.
- Roll out dough: Turn out the risen dough onto a lightly floured surface and dust the top with additional flour. Using a rolling pin, roll the dough into an 18 by 15-inch rectangle to prepare for spreading the filling evenly.
- Spread filling and add chocolate chips: Use an offset spatula to spread the prepared filling evenly over the dough surface. Sprinkle 1/2 cup of semisweet chocolate chips over the filling for extra chocolate bursts.
- Shape rolls: Starting at one long edge, carefully roll the dough tightly into a log. Trim the ends with a sharp knife to neaten. Cut the log into 12 even pieces, each about 1 1/2 inches thick.
- Prepare for second rise: Grease a 13 by 9-inch baking dish with cooking spray. Arrange the rolls cut side down in the dish, spacing them comfortably. Cover and let rise again at room temperature until nearly doubled in size, 30 to 45 minutes.
- Preheat oven and bake: Position a rack in the center of the oven and preheat to 375°F (190°C). Uncover the rolls and bake for 20 to 25 minutes until the tops feel dry and the centers are set, though the dough color will not darken substantially during baking.
- Cool rolls: Transfer the baked rolls to a wire rack and let cool for 10 minutes, allowing them to set slightly before adding ganache.
- Make ganache: Place the remaining 1 cup of semisweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in the microwave in 30-second increments until hot, about 1 minute total. Pour the hot cream over the chocolate and let sit for 30 seconds before whisking until smooth and glossy.
- Assemble final: Spread the chocolate ganache evenly over the warm cinnamon rolls, then sprinkle the finely chopped toasted pecans on top for crunch and flavor contrast. Serve warm or at room temperature.
Notes
- Use lukewarm water to activate yeast properly, avoid hot water which can kill yeast.
- Instant coffee granules enhance the chocolate flavor without making it taste like coffee.
- Dough should be soft but not sticky; adjust flour if necessary during mixing.
- Let the rolls rise properly for light, fluffy texture.
- Ganache can be made ahead and refrigerated; warm slightly before spreading.
- Store leftover rolls in an airtight container for up to 2 days; reheat before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg
