Name: Chocolate Pecan Cinnamon Rolls
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 12 rolls
Cuisine: Dessert
Ingredients: 1 cup warm water; 3 tablespoons rapid rise yeast; 3 tablespoons granulated sugar; 4 1/4 cups all purpose unbleached 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 cup chocolate chips; 1 (8-ounce) container cream cheese (softened in microwave until easily stirred); 2-3 tablespoons maple syrup (to taste); 1/2 cup milk or half and half (or until you reach your desired frosting consistency); 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Chocolate Pecan Cinnamon Rolls

Ingredients

USMetric

For the Rolls

1 cup warm water
3 tablespoons rapid rise yeast
3 tablespoons granulated sugar
4 1/4 cups all purpose unbleached 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

For the Filling

3 tablespoons butter (softened or melted)
2 tablespoons granulated sugar
1 teaspoon cinnamon (optional)
1/2 cup chopped pecans
1/4 cup cup chocolate chips

For the Glaze

1 (8-ounce) container cream cheese (softened in microwave until easily stirred)
2-3 tablespoons maple syrup (to taste)
1/2 cup milk or half and half (or until you reach your desired frosting consistency)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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Directions

For the Rolls

Preheat oven to 350 degrees 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 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 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.

Notes:

Recipe by Food Fanatic

For the Rolls

240 ml warm water
3 tablespoons rapid rise yeast
3 tablespoons granulated sugar
530 g all purpose unbleached 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

For the Filling

3 tablespoons butter (softened or melted)
2 tablespoons granulated sugar
1 teaspoon cinnamon (optional)
55 g chopped pecans
44 g cup chocolate chips

For the Glaze

1 (230-gram) container cream cheese (softened in microwave until easily stirred)
2-3 tablespoons maple syrup (to taste)
120 ml milk or half and half (or until you reach your desired frosting consistency)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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