Print

Chocolate Pecan Cinnamon Rolls: Irresistibly Gooey Delights

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

1/2 cup granulated sugar

2 packets active dry yeast

4 1/2 cups all-purpose flour (or gluten-free flour)

2/3 cup unsweetened cocoa powder

1 tbsp instant coffee granules (optional)

2 tsp kosher salt

1 large egg (or flax egg substitute)

1 tsp pure vanilla extract

3 tbsp unsalted butter (or vegan butter)

1/2 cup unsalted butter, softened (for filling)

1/2 cup light brown sugar

1 tbsp ground cinnamon

1 1/2 cups semisweet chocolate chips

1/2 cup finely chopped toasted pecans

1/2 cup heavy cream (or coconut cream)

Instructions

  1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy and activated.
  2. 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.
  3. 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.
  4. Prepare the filling by mixing softened butter, brown sugar, and cinnamon until smooth.
  5. 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.
  6. 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.
  7. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until the rolls are golden brown and fragrant.
  8. For the ganache, heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and stir until smooth and glossy.
  9. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-pecan-cinnamon-rolls-irresistibly-gooey-delights/