Chocolate Pecan Cinnamon Rolls

Rich, decadent, and perfectly soft cinnamon rolls loaded with chocolate, pecans, and cinnamon flavor.

By Delish

Original recipe source

Cook time: 195 minutes

Servings: 12

Ingredients

• 0 Cooking spray
• 1.25 cups Water
• 1 tsp Granulated sugar
• 2 packets Active dry yeast
• 4.5 cups All-purpose flour
• 0.67 cup Unsweetened cocoa powder
• 1 Tbsp Instant coffee granules
• 2 tsp Kosher salt
• 0.5 cup Granulated sugar
• 0 Yeast mixture
• 1 Large egg
• 1 tsp Pure vanilla extract
• 3 Tbsp Unsalted butter
• 0 Dough
• 0 Cooking spray
• 0.5 cup Unsalted butter
• 0.5 cup Light brown sugar
• 1 Tbsp Ground cinnamon
• 1 Tbsp Unsweetened cocoa powder
• 1 batch Dough
• 0 All-purpose flour
• 1 batch Filling
• 0.5 cup Semisweet chocolate chips
• 1 log Dough log
• 0 Cooking spray
• 1 cup Semisweet chocolate chips
• 0.5 cup Heavy cream
• 1 batch Ganache
• 0.5 cup Finely chopped toasted pecans

Instructions

1. Lightly grease a large bowl with cooking spray.
2. 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.
3. 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.
4. Add yeast mixture, egg, and vanilla to dry ingredients. Mix on low speed until dough starts to come together.
5. Increase speed to medium and add butter, 1 tablespoon at a time. Continue to mix until dough is smooth, about 5 minutes.
6. Transfer dough to the prepared bowl, turning to coat. Cover and let rise at room temperature until almost doubled in size, 1 to 2 hours.
7. In a medium bowl, using a rubber spatula, mix butter, brown sugar, cinnamon, and cocoa powder until smooth.
8. Turn out dough onto a lightly floured surface; dust top with more flour. Using a rolling pin, roll out dough to an 18" x 15" rectangle.
9. Using an offset spatula, spread filling over dough evenly. Sprinkle 1/2 cup chips over.
10. Starting at one long edge, roll dough into a tight log and trim ends with a sharp knife. Cut log into 12 (1 1/2"-thick) pieces.
11. Grease a 13" x 9" baking dish with cooking spray. Arrange rolls flat sides down in prepared dish. Cover and let rise at room temperature until almost doubled in size, 30 to 45 minutes.
12. Arrange a rack in center of oven; preheat to 375°F. Uncover and bake rolls until tops are dry and centers feel set, 20 to 25 minutes. Transfer to a wire rack and let cool 10 minutes.
13. Place remaining 1 cup chips in a medium heatproof bowl. In a small microwave-safe bowl, microwave cream in 30-second increments until hot, about 1 minute total. Pour hot cream over chocolate and let sit 30 seconds, then whisk until smooth.
14. Spread ganache over cinnamon rolls and top with pecans.