Introduction

These Pecan Cinnamon Rolls offer a decadent twist on a classic favorite, combining rich cocoa and semisweet chocolate chips with a warm cinnamon filling. Topped with a smooth chocolate ganache and crunchy toasted pecans, they are perfect for breakfast or dessert.

Nine small square chocolate cakes are arranged in a 3x3 grid on a white marbled surface. Each cake has two main layers: a dark brown, rich chocolate base with a slightly rough texture, and a shiny, smooth dark chocolate glaze on top. The glaze forms a round dome covering the top surface of each cake. On the glaze, there are small pieces of chopped pecans and thin shavings of dark chocolate scattered as decoration, adding texture and color contrast with their light and dark brown tones. The cakes are closely packed with no visible gaps between them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Granulated Sugar (add 1 tsp more)
2 packets Active Dry Yeast (ensure freshness)
4 ½ cups All-Purpose Flour (gluten-free flour can be used)
2/3 cup Unsweetened Cocoa Powder (avoid sweeter cocoa)
1 Tbsp Instant Coffee Granules (omit for caffeine-free)
2 tsp Kosher Salt
1 Large Egg (substitute with flax egg for vegan)
1 tsp Pure Vanilla Extract (imitation vanilla can be substituted)
3 Tbsp Unsalted Butter (use vegan butter for dairy-free)
1/2 cup Unsalted Butter (for filling)
1/2 cup Light Brown Sugar
1 Tbsp Ground Cinnamon (pumpkin spice can be used)
1 ½ cups Semisweet Chocolate Chips (can swap for dark or white chocolate)
1/2 cup Finely Chopped Toasted Pecans (substitute or omit for nut-free)
1/2 cup Heavy Cream (coconut cream can be used)

Instructions

Step 1: Combine warm water, active dry yeast, and granulated sugar in a bowl. Let it sit for 5-10 minutes until the mixture becomes foamy.
Step 2: In a large bowl, mix the foamy yeast mixture with the flour, cocoa powder, instant coffee granules, kosher salt, egg, vanilla extract, and 3 tablespoons of butter until a soft dough forms.
Step 3: Lightly flour your countertop and knead the dough for 5-7 minutes until it is smooth and elastic.
Step 4: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise for 1-2 hours until doubled in size.
Step 5: In a separate bowl, mix the softened 1/2 cup butter, light brown sugar, ground cinnamon, and a little cocoa powder until creamy to create the filling.
Step 6: Punch down the risen dough and roll it out into a rectangle about ¼-inch thick on a floured surface.
Step 7: Spread the prepared filling evenly over the dough. Sprinkle semisweet chocolate chips and chopped toasted pecans over the filling.
Step 8: Roll the dough tightly into a log, seal the seams, and slice into 12 equal pieces.
Step 9: Arrange the roll pieces in a greased baking dish, cover, and let them rise again for 30-60 minutes.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown.
Step 11: While the rolls bake, heat the heavy cream until simmering. Pour it over the remaining chocolate chips and stir until smooth to make the ganache.
Step 12: Drizzle the warm ganache over the freshly baked cinnamon rolls and serve immediately.

Tips & Variations

For a dairy-free version, substitute butter with vegan butter and use coconut cream instead of heavy cream.
Omit pecans or replace them with seeds for nut-free rolls.
To intensify the chocolate flavor, use dark chocolate chips instead of semisweet.
Use pumpkin spice instead of cinnamon for a seasonal variation.
Ensure the yeast is fresh to get a good rise and fluffy rolls.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat in a microwave or oven until warm before serving, and drizzle additional ganache if desired.

How to Serve

The image shows nine square chocolate pastries placed close together on a white marbled surface. Each pastry has a dark brown base with a glossy layer of thick dark chocolate on top. On the chocolate, there are small pieces of chopped pecans and chocolate shavings scattered evenly, adding a rough texture and light brown color contrast. The pastries appear rich and moist, with smooth shiny chocolate topping that slightly drips down the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Make sure to bring it to room temperature before rolling and assembling the rolls.

Can I use a stand mixer to knead the dough?

Absolutely. Use the dough hook attachment to knead the dough for about 5 minutes until smooth and elastic. This can save time and effort.