why make this recipe
Chocolate Pecan Cinnamon Rolls are a delightful treat that combines the rich flavors of chocolate and nuts with the warm, comforting taste of cinnamon. They are irresistibly gooey and perfect for breakfast or dessert. These rolls are not only delicious, but they also bring a sense of joy to anyone who enjoys sweets. Making these rolls will fill your kitchen with an amazing aroma that will make everyone feel at home.
how to make Chocolate Pecan Cinnamon Rolls
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)
Directions
- Making the Rolls:
- In a bowl, mix the granulated sugar and yeast with warm water. Let it sit until it foams.
- In another bowl, combine flour, cocoa powder, coffee granules, and salt.
- Add the yeast mixture, egg, vanilla, and butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover and let rise until doubled.
- Roll out the dough into a rectangle. Spread the filling butter on top and sprinkle with brown sugar, cinnamon, chocolate chips, and pecans.
- Roll the dough tightly and slice it into pieces. Place them in a buttered pan and let them rise again.
- Preheat the oven to 350°F (175°C). Pour heavy cream over the rolls.
- Bake for 25-30 minutes until golden. Let them cool slightly before serving.
how to serve Chocolate Pecan Cinnamon Rolls
These rolls are best served warm. You can drizzle a simple icing made of powdered sugar and milk on top for extra sweetness. They are perfect for breakfast, brunch, or as a delightful dessert. Enjoy them with a cup of coffee or tea!
how to store Chocolate Pecan Cinnamon Rolls
If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and place them in the fridge for up to a week or freezer for up to three months.
tips to make Chocolate Pecan Cinnamon Rolls
- Make sure your yeast is fresh for the best rise.
- Feel free to experiment with different fillings like raisins or dried fruits.
- Allow the rolls to cool slightly before drizzling icing for a nice finish.
variation
You can replace the semisweet chocolate chips with dark or white chocolate for a different flavor. If you want a bit of spice, try adding pumpkin spice instead of ground cinnamon.
FAQs
Can I make these rolls vegan?
Yes, you can use vegan butter and substitute the egg with a flax egg.
How do I know when the rolls are baked perfectly?
The rolls should be golden brown on top and cooked through. You can use a toothpick to check; it should come out clean.
Can I freeze the dough?
Absolutely! You can freeze the dough before or after baking. Just make sure to wrap it well to avoid freezer burn.
Chocolate Pecan Cinnamon Rolls
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful rolls that combine chocolate, pecans, and cinnamon, perfect for breakfast or dessert.
Ingredients
- 1/2 cup Granulated Sugar
- 2 packets Active Dry Yeast
- 4 ½ 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
- 1/2 cup Unsalted Butter (for filling)
- 1/2 cup Light Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1 ½ cups Semisweet Chocolate Chips
- 1/2 cup Finely Chopped Toasted Pecans
- 1/2 cup Heavy Cream
Instructions
- In a bowl, mix the granulated sugar and yeast with warm water. Let it sit until it foams.
- In another bowl, combine flour, cocoa powder, coffee granules, and salt.
- Add the yeast mixture, egg, vanilla, and butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover and let rise until doubled.
- Roll out the dough into a rectangle. Spread the filling butter on top and sprinkle with brown sugar, cinnamon, chocolate chips, and pecans.
- Roll the dough tightly and slice it into pieces. Place them in a buttered pan and let them rise again.
- Preheat the oven to 350°F (175°C). Pour heavy cream over the rolls.
- Bake for 25-30 minutes until golden. Let them cool slightly before serving.
Notes
Store leftovers in an airtight container for up to two days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
