Chocolate Pecan Cinnamon Rolls

ByClaire Laurent August 14, 2025

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Let’s Talk About Chocolate Pecan Cinnamon Rolls (and My Slight Obsession)

So, here’s the thing: chocolate pecan cinnamon rolls are basically my weekend therapy. I started making them after a particularly rainy Saturday when I was craving something ridiculously cozy (and, okay, I didn’t want to leave the house). There’s something about the smell of cinnamon wafting through the house that makes everyone suddenly appear in the kitchen—like magic, or maybe just the promise of gooey chocolate! Honestly, I once tried to hide a few for myself, but the family sniffed them out anyway. Fair warning: these rolls will absolutely ruin your willpower. In the best possible way.

Why You’ll Totally Love These (Or At Least I Do)

I tend to whip these up when we’re having friends over for brunch, or when my kids start circling the kitchen like hungry sharks. My family goes nuts for them because they’re not just your basic cinnamon roll—they’ve got that extra punch from dark chocolate and toasted pecans (sometimes I use walnuts, if that’s what’s rolling around in the pantry).

And you know what? I used to get so annoyed when the rolls would look all wonky after slicing. But I’ve learned that’s just their “rustic” charm. Plus, if you get a little chocolate on your face, it’s a sign of a good morning (or midnight snack).

What You’ll Need (And a Few Cheeky Swaps)

2 and 3/4 cups all-purpose flour (I’ve used bread flour in a pinch, works fine!)
1/4 cup granulated sugar

2 and 1/4 tsp instant yeast (the little packets—any brand, honestly)
1/2 cup warm milk (I sometimes use almond milk when I’m pretending to be healthy)
1/4 cup unsalted butter, melted

1 large egg
1/2 tsp salt
For the filling:

3/4 cup packed brown sugar (light or dark—my grandma swears by dark, but I’m a rebel)
2 tbsp ground cinnamon
2 tbsp unsalted butter, softened

1 cup chopped pecans (toasting them makes a difference, but don’t stress if you forget)
3/4 cup chopped dark chocolate (or just break up a chocolate bar—I’ve used milk chocolate in emergencies)
For the icing:

1 cup powdered sugar
2-3 tbsp milk (again, any milk is fine)
1 tsp vanilla extract

How To Actually Make These Rolls (With a Few Bumps Along the Way)

First up, grab a large bowl (or the bowl of your stand mixer if you’re fancy). Toss in the flour, sugar, yeast, and salt. Give it a quick mix.
Add the warm milk, melted butter, and egg. If you’re mixing by hand, just roll up your sleeves and get in there. The dough will be sticky—don’t panic. That’s normal.
Knead for about 5-6 minutes (I usually do this in the mixer because I’m lazy, but hands work too). The dough should be smooth-ish and a little tacky.

Pop the dough into a greased bowl, cover with a tea towel, and let it rise somewhere warm for about an hour. It should double, but if it doesn’t quite get there, it’s still fine—I’ve made this in a cold kitchen and they still turned out tasty.
Punch down the dough (so satisfying), then roll it out on a lightly floured surface into a rectangle. I never measure this; just aim for something like 14×9 inches.
Spread the softened butter over the dough. Sprinkle with brown sugar, cinnamon, pecans, and chocolate. I always sneak a few chocolate bits—chef’s tax, right?

Now, roll it up from the long edge. This can get messy, especially if the filling wants to escape. Just tuck it back in. Slice into about 9-12 rolls (I use unflavored dental floss for this, but a sharp knife is fine, too).
Place the rolls in a buttered baking dish. Cover and let them rise again for 30-40 minutes. They’ll puff up, but again, don’t stress if they look a bit, um, eccentric.
Bake at 350°F (175°C) for 25-30 minutes, or until they’re golden and your house smells like heaven. If they’re browning too quickly, I toss some foil over them for the last 10 minutes.

While they cool just a smidge (good luck waiting), whisk together the powdered sugar, milk, and vanilla for the icing. Drizzle it on—extra is always better, in my opinion.

Stuff I Wish I’d Known (Notes from My Messy Kitchen)

If your dough feels too dry, splash in a little more milk. It’s much easier to fix now than later.
Don’t overthink the rolling and slicing. My first few looked more like cinnamon blobs than rolls, but they still tasted great.

Sometimes I add a sprinkle of sea salt on top for a salty-sweet vibe. Totally optional—try it if you’re feeling daring.

I’ve Tried These Variations—Some Winners, Some Flops

Swapped pecans for hazelnuts once—kind of fancy, actually.
Tried white chocolate. Not my favorite, but my neighbour loved it (so, each to their own).

Skipped the pecans for someone with an allergy; the rolls were a bit flat on flavor, but still edible with lots of icing.
Oh, and don’t try stuffing in giant chocolate chips—they melt out everywhere. Lesson learned!

What You’ll Need (But Improvise If You Must)

Mixing bowls

Stand mixer (or just a strong arm and a wooden spoon, honestly)
Rolling pin (I’ve used a wine bottle in a pinch—works a treat)
Baking dish (mine’s 9×13″ but anything similar is fine)

Sharp knife or unflavored dental floss for slicing

How To Store (Although Good Luck With Leftovers)

Technically, these keep in an airtight container for 2-3 days. But honestly, in my house, they rarely last past the first afternoon. If you do manage to save some, reheat them for 10 seconds in the microwave—they’re almost as good as fresh.

How We Serve ‘Em (And A Little Family Ritual)

I love them warm, with an extra slick of icing and a mug of strong coffee. My kids like to dunk theirs in cold milk. Oh, and on Christmas morning, we sometimes add a dash of orange zest to the icing—it’s not traditional, but it’s become “our thing.”

Lessons Learned The Hard Way (Pro-ish Tips)

I once tried to rush the second rise—don’t. The rolls were dense as a brick (still edible, but not what you want).
Let the icing melt into warm rolls, not hot ones. Otherwise, it just slides right off and pools at the bottom.
Actually, I find it works better if you toast the pecans beforehand, but I forget half the time and nobody complains.

People Actually Ask Me These Things (FAQ)

Can I make these ahead?
Yup! You can prep the rolls the night before, cover, and pop them in the fridge. In the morning, let ’em warm up a bit before baking (I usually just let them sit while the oven preheats).
Is there a quick version?
Sort of? You can use pre-made pizza dough, but honestly, it’s not quite the same. Still, I’ve done it once or twice when I’m running late—no shame.
Can I freeze them?
Absolutely. Freeze after baking (without icing), then reheat and glaze. Or freeze unbaked, thaw overnight, and bake fresh.
Do I have to use dark chocolate?
Nope! Milk or even semi-sweet works just fine. Use what you’ve got.

Oh, before I forget—if you want some extra dough tips, I find Sally’s Baking Addiction super helpful. And King Arthur’s pecan sticky buns gave me the confidence to try pecans in the first place. Worth a look if you’re feeling nerdy about baking.

Anyway, if you end up with chocolate on your shirt and flour in your hair, you’re doing it right. Enjoy every messy, gooey bite!