I love this recipe because it’s a luxurious twist on the classic cinnamon roll. The chocolate dough gives it a rich depth of flavor, while the pecans add a nutty crunch that perfectly complements the gooey filling. These rolls feel like a bakery indulgence but are surprisingly easy to make at home. Whether I’m preparing them for brunch, dessert, or a special treat, they never fail to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough 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
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
Ganache 1/2 cup Heavy Cream Coconut cream can be used
Directions
I begin by combining warm water, yeast, and sugar in a small bowl. I let it sit for 5–10 minutes until the mixture becomes foamy and fragrant—this tells me the yeast is active.
In a large bowl, I mix the foamy yeast with the rest of the dough ingredients until a soft dough forms. I lightly flour my countertop and knead the dough for about 5–7 minutes until it’s smooth and elastic. Once ready, I place it in a greased bowl, cover it with a kitchen towel, and let it rise for about 1–2 hours until doubled in size.
For the filling, I mix softened butter, brown sugar, cinnamon, and a touch of cocoa powder until creamy. When the dough has risen, I punch it down and roll it out into a large rectangle about ¼ inch thick. I spread the filling evenly across the surface, then sprinkle chocolate chips and chopped pecans over the top.
Next, I roll the dough tightly into a log and seal the seam. Using a serrated knife, I slice it into 12 even pieces and arrange them in a greased baking dish. I cover the rolls again and let them rise for another 30–60 minutes until puffed.
Once they’ve risen, I preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden brown and deliciously fragrant. While they bake, I heat heavy cream in a small saucepan until just simmering, pour it over the remaining chocolate chips, and stir until smooth to make the ganache.
As soon as the rolls come out of the oven, I drizzle the warm ganache over them, letting it melt into every swirl for an irresistible finish.
Servings and Timing
This recipe makes 12 rolls. Prep Time: 30 minutes Cook Time: 30 minutes Rising Time: 2 hours Total Time: 3 hours
Variations
I sometimes add a spoonful of espresso powder to the dough for a mocha twist or sprinkle sea salt over the ganache for a salted chocolate version. For a nut-free batch, I simply skip the pecans or replace them with dried fruit like cranberries. If I’m feeling extra indulgent, I top the rolls with a cream cheese frosting instead of ganache for a tangy contrast.
Storage/Reheating
I keep any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for about 10 minutes until soft and gooey again. These rolls also freeze beautifully—I wrap them tightly and store them for up to 2 months. When I’m ready to enjoy them, I thaw and warm them just before serving.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise in the fridge overnight for easy morning baking.
Can I make these rolls vegan?
Absolutely. I use flax eggs, plant-based butter, and coconut cream for the ganache to make them dairy- and egg-free.
Why didn’t my dough rise properly?
The yeast may not have been fresh or the water could have been too hot. I always check the yeast before using it.
Can I use instant yeast instead of active dry yeast?
Yes, I can skip the blooming step and mix instant yeast directly into the dry ingredients.
How do I keep the rolls soft and gooey?
I make sure not to overbake them and store them covered while still slightly warm to retain moisture.
What kind of chocolate chips work best?
I prefer semisweet or dark chocolate chips, but milk or white chocolate can be used for a sweeter flavor.
Can I add other nuts besides pecans?
Yes, walnuts, almonds, or hazelnuts work beautifully in this recipe.
Can I freeze unbaked rolls?
Yes, I assemble and slice the rolls, freeze them on a tray, then bake straight from frozen, adding a few extra minutes to the baking time.
What can I use instead of ganache?
A simple glaze made of powdered sugar and milk works great for a lighter finish.
How do I get perfectly even slices?
I use unflavored dental floss to cut through the dough cleanly without squishing the rolls.
Conclusion
I find these Chocolate Pecan Cinnamon Rolls to be the perfect balance of richness and comfort. The combination of gooey chocolate, warm cinnamon, and buttery pecans creates a treat that feels indulgent yet homemade. Whether I’m baking them for a cozy weekend breakfast or a special dessert, these rolls always deliver that irresistible, melt-in-your-mouth satisfaction.
These Chocolate Pecan Cinnamon Rolls are irresistibly soft, gooey, and rich, combining a cocoa-infused dough, a sweet cinnamon-pecan filling, and a glossy chocolate ganache drizzle for the ultimate indulgent treat.
In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy and activated.
In a large bowl, mix the yeast mixture with flour, cocoa powder, instant coffee, salt, egg, vanilla extract, and butter. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
Prepare the filling by mixing softened butter, brown sugar, and cinnamon until smooth.
After the dough has risen, punch it down and roll into a large rectangle about 1/4 inch thick. Spread the filling evenly over the dough, then sprinkle with chocolate chips and chopped pecans.
Roll the dough tightly into a log and seal the seam. Slice into 12 equal rolls using a serrated knife or dental floss. Arrange in a greased baking dish, cover, and let rise for another 30–60 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until the rolls are golden brown and fragrant.
For the ganache, heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and stir until smooth and glossy.
Drizzle the warm ganache over the freshly baked rolls and serve immediately for the ultimate gooey texture.
Notes
To make ahead, refrigerate shaped rolls overnight and bake the next morning.
For a vegan version, use flax egg, plant-based butter, and coconut cream.
Do not overbake—the rolls should remain soft and gooey inside.
Use dental floss instead of a knife for clean, even slices.
Store leftovers in an airtight container and reheat before serving for best texture.
