Name: Chocolate Pecan Cinnamon Rolls with Cocoa and Ganache Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: Cooking spray; 1 tsp. granulated sugar; 1/2 cup granulated sugar, divided; 2 packets active dry yeast; 4 1/2 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, softened; 1/2 cup unsalted butter, softened; 1/2 cup packed light brown sugar; 1 tbsp. ground cinnamon; 1 tbsp. unsweetened cocoa powder; All-purpose flour, for dusting; 1 1/2 cups semisweet chocolate chips, divided; 1/2 cup heavy cream; 1/2 cup finely chopped toasted pecans

Ingredients

Cooking spray

1 tsp. plus 1/2 cup granulated sugar, divided

2 packets active dry yeast

4 1/2 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, softened

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1 tbsp. ground cinnamon

1 tbsp. unsweetened cocoa powder

All-purpose flour, for dusting

1 1/2 cups semisweet chocolate chips, divided

1/2 cup heavy cream

1/2 cup finely chopped toasted pecans

Instructions

Step 1: Lightly grease a large bowl with cooking spray. In a large measuring cup, combine 1 1/4 cups lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let it sit until foamy, about 5 minutes.

Step 2: In the large bowl of a stand mixer fitted with the dough hook, mix flour, cocoa powder, instant coffee granules, salt, and the remaining 1/2 cup granulated sugar.

Step 3: Add the yeast mixture, egg, and vanilla extract to the dry ingredients. Mix on low speed until the dough starts to come together.

Step 4: Increase the mixer speed to medium and add softened butter, 1 tablespoon at a time. Continue mixing until the dough is smooth, about 5 minutes.

Step 5: Transfer the dough to the prepared bowl, turning it to coat evenly. Cover and let it rise at room temperature until almost doubled in size, about 1 to 2 hours.

Step 6: For the filling, combine 1/2 cup softened butter, light brown sugar, ground cinnamon, and 1 tablespoon cocoa powder.

Step 7: Turn the dough onto a lightly floured surface and dust the top with more flour. Roll out the dough into an 18″ by 15″ rectangle using a rolling pin.

Step 8: Spread the filling evenly over the dough with an offset spatula, then sprinkle 1/2 cup semisweet chocolate chips on top.

Step 9: Starting at one long edge, roll the dough tightly into a log. Trim the ends with a sharp knife and cut the log into 12 pieces, each about 1 1/2 inches thick.

Step 10: Grease a 13″ by 9″ baking dish with cooking spray. Arrange the rolls cut-side down in the dish. Cover and let rise at room temperature until almost doubled, about 30 to 45 minutes.

Step 11: Place a rack in the center of the oven and preheat to 375°F (190°C). Uncover the rolls and bake for 20 to 25 minutes until the tops are dry and the centers feel set. The dough won’t darken much after baking. Transfer the rolls to a wire rack and let cool for 10 minutes.

Step 12: For the ganache, place the remaining 1 cup chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small microwave-safe bowl in 30-second increments until hot, about 1 minute total.

Step 13: Pour the hot cream over the chocolate chips and let sit for 30 seconds. Whisk until smooth.

Step 14: Spread the ganache over the warm cinnamon rolls and sprinkle with finely chopped toasted pecans before serving.

Tips & Variations

For an extra flavor depth, use brewed espresso instead of instant coffee granules.

Swap semisweet chocolate chips for dark or milk chocolate depending on your sweetness preference.

Try adding a pinch of cayenne pepper to the filling for a subtle spicy kick.

If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for about 15-20 seconds or warm in a 300°F oven for 5 minutes. Ganache topping is best added fresh but can be refrigerated separately and warmed slightly before serving.

FAQs

Can I prepare the dough the night before?

Yes, after the initial mix, you can refrigerate the dough overnight. Let it come to room temperature and rise before rolling and baking.

What if I don’t have unsweetened cocoa powder?

You can substitute natural unsweetened cocoa powder with Dutch-processed cocoa powder, but reduce baking soda slightly if your recipe calls for it. The flavor will be mildly different but still delicious.