Description
Indulge in these rich and decadent Chocolate Pecan Cinnamon Rolls, featuring a cocoa and coffee-infused dough filled with a cinnamon-cocoa butter mixture, baked to perfection, and topped with a luscious chocolate ganache and toasted pecans. Perfect for breakfast or a special dessert treat, these rolls combine classic flavors with a chocolate twist for a truly irresistible experience.
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
- 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 yeast on top and let sit until foamy, about 5 minutes.
- Mix dry ingredients: In the large bowl of a stand mixer fitted with the dough hook, mix flour, cocoa powder, instant coffee, salt, and remaining 1/2 cup sugar.
- Combine dough: Add yeast mixture, egg, and vanilla to dry ingredients. Mix on low speed until dough starts to come together. Increase speed to medium and add softened butter 1 Tbsp. at a time. Continue to mix until dough is smooth, about 5 minutes.
- First rise: Transfer dough to the prepared bowl, turning to coat with cooking spray. Cover and let rise at room temperature until almost doubled in size, 1 to 2 hours.
- Prepare filling: In a medium bowl, use a rubber spatula to mix softened butter, brown sugar, cinnamon, and cocoa powder until smooth.
- Roll out dough and spread filling: Turn dough out onto a lightly floured surface; dust top with more flour. Roll out dough to an 18″ x 15″ rectangle. Spread filling evenly over the dough with an offset spatula. Sprinkle 1/2 cup semisweet chocolate chips over the filling.
- Shape rolls: Starting at one long edge, roll dough tightly into a log. Trim ends with a sharp knife and cut into 12 pieces approximately 1 1/2″ thick each.
- Second rise: Grease a 13″ x 9″ baking dish with cooking spray. Arrange rolls flat side down in the dish, cover, and let rise at room temperature until almost doubled in size, 30 to 45 minutes.
- Bake: Preheat oven to 375°F (190°C) and position a rack in the center of the oven. Uncover the rolls and bake until tops are dry and centers feel set, about 20 to 25 minutes. The dough will not darken much after baking. Transfer rolls to a wire rack and let cool for 10 minutes.
- Make ganache: Place remaining 1 cup chocolate chips in a medium heatproof bowl. Microwave heavy cream in 30-second increments until hot, about 1 minute total. Pour hot cream over chocolate chips and let sit for 30 seconds, then whisk until smooth.
- Finish: Spread the ganache over the cooled cinnamon rolls and sprinkle with finely chopped toasted pecans.
Notes
- Ensure water is lukewarm (not hot) to properly activate the yeast without killing it.
- Rolling the dough tightly helps achieve uniform rolls that bake evenly.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
- Letting the rolls cool slightly before adding ganache prevents it from melting too much and sliding off.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat gently.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 55mg
