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Candied Pecan & Dark Chocolate Cinnamon Rolls

Candied Pecan & Dark Chocolate Cinnamon Rolls

Yield

12 Rolls

Prep Time

15 minutes

Bake Time

30 minutes

Yield

12 Rolls

Prep Time

15 minutes

Bake Time

30 minutes

ingredients

  • Dough
  • 4-1/2 to 5 cups all purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) packets Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 6 tablespoons butter OR margarine
  • 1 egg

  • Filling
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter OR margarine very soft
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped candied pecans- homemade (recipe below) or store bought

  • Candied Pecans
  • 1 cup whole pecans
  • 1 egg white
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

  • Icing Drizzle
  • 1-1/2 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 2 tablespoons Karo Light Corn Syrup

DIRECTIONS

  1. For the Candied Pecans:
  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cinnamon.
  3. Beat egg white until soft peaks form. Toss the pecans in the beaten egg white then spread out evenly on the prepared baking sheet. Sprinkle with the cinnamon sugar, toss, and bake until golden, about 10 minutes.
  4. Let cool before reserving half a cup for the cinnamon rolls.
  5. For the Cinnamon Rolls:
  6. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  7. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  8. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  9. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  10. For filling, combine sugar and cinnamon in a small bowl. Set aside. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides.
  11. Sprinkle with cinnamon sugar mixture, chocolate chips, and candied pecans.
  12. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan .
  13. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  14. Combine all icing ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and whisk until smooth. Drizzle over rolls.
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Candied Pecan & Dark Chocolate Cinnamon Rolls

  • Yield: 12 Rolls
  • Prep Time: 15 minutes
  • Bake Time: 30 minutes

Ingredients

  • Dough
  • 4-1/2 to 5 cups all purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) packets Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 6 tablespoons butter OR margarine
  • 1 egg

  • Filling
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter OR margarine very soft
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped candied pecans- homemade (recipe below) or store bought

  • Candied Pecans
  • 1 cup whole pecans
  • 1 egg white
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

  • Icing Drizzle
  • 1-1/2 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 2 tablespoons Karo Light Corn Syrup

Directions

  • For the Candied Pecans:
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cinnamon.
  • Beat egg white until soft peaks form. Toss the pecans in the beaten egg white then spread out evenly on the prepared baking sheet. Sprinkle with the cinnamon sugar, toss, and bake until golden, about 10 minutes.
  • Let cool before reserving half a cup for the cinnamon rolls.
  • For the Cinnamon Rolls:
  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  • For filling, combine sugar and cinnamon in a small bowl. Set aside. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides.
  • Sprinkle with cinnamon sugar mixture, chocolate chips, and candied pecans.
  • Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan .
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  • Combine all icing ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and whisk until smooth. Drizzle over rolls.