Chocolate Pecan Cinnamon Rolls Recipe
Ingredients
For the Rolls:- 1 cup Warm Water
- 3 tablespoons Rapid Rise Yeast
- 3 tablespoons Granulated Sugar
- 4 1/4 cups Unbleached All-Purpose Flour
- 4 tablespoons Unsweetened Cocoa Powder
- 1/2 tablespoon Salt
- 4 tablespoons Milk, or half and half
- 5 tablespoons Butter, melted
- 2 Eggs, whisked
- 2 tablespoons Honey
- 3 tablespoons Butter, softened or melted
- 2 tablespoons Granulated Sugar
- 1 teaspoon Cinnamon, optional
- 1/2 cup Chopped Pecans
- 1/4 cup Chocolate Chips
- 1 8 ounce package Cream Cheese, softened in the microwave until easily stirred - use the plastic container, not a foil wrapped package
- 1-6 tablespoons Pure Maple Syrup, to taste
- 1/2 cup Milk, or half and half (or until you reach desired consistency)
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Directions
For the Rolls:
- Preheat oven to 350°F.
- Mix warm water, yeast and sugar together and allow to sit for 3-5 minutes until frothy.
- In a stand mixer or large bowl combine flour, salt and cocoa powder until combined. Add milk, butter, eggs and honey to mixer. Using whisk or dough hook attachment or a large spoon by hand, combine dough until it forms a cohesive dough. Do not knead.
- Allow to rest for 10 minutes.
- Stretch two 20-inch-long sheets of plastic wrap out on counter to form one sheet and dust with cocoa powder lightly to prevent sticking.
- Press out dough to approximately 18 inches by 10 inches.
Fill the Rolls:
- Top with butter evenly. Sprinkle sugar, pecans and chocolate chips. Roll lengthwise to form a spiral.
- Cut into 12 even slices. Place in a greased oven safe pan (mine is 12 inches x 8 inches) and allow to rise 15 minutes.
- Cook for 25 minutes.
To Glaze:
- Whip warmed cream cheese with mixer or whisk.
- Slowly add maple syrup and milk while whipping until glaze reaches desired consistency. Can be made as a spreadable glaze or pourable based on amount of milk added.
- Remove rolls from oven and top with glaze.
