Chocolate Chip Pecan Cinnamon Rolls – That’s right, flaky baked cinnamon rolls filled with warm melting chocolate chips, everyone’s favorite hazelnut spread, and crunchy pecans. Read: the best cinnamon rolls ever.
The good, the bad, and the baked goods.
I owe the world an apology. Recently I have taken time to become selfish. I took some much needed time to step back and sort out some things and put my feet back under me. And you know what? It felt great. And now I am back – and ready to speak with that voice I lost along the way and show you guys those crazy travels and mouth-watering recipes that keep me grounded and excited to create!
We can get into those details later, you know, a little girl talk with cocktails. But for now, let’s roll into BRUNCH WEEK! It’s an event that’s been going on a few years and I am finally saddling up and joining in. A week-long party for crazy delicious eats centered around everyone’s favorite meal.
See, there’s something about brunch that works. It’s my favorite meal out, something about the sneaky act of not cooking and sipping something slow out and about or taking the morning slow and lazy and finally setting something crazy good (like these Chocolate Chip Pecan Cinnamon Rolls – hint hint wink wink) down on the table. So now, without further ramblings….
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
And you should definitely give today’s recipe a try. Keep Reading for my warm, gooey, flaky creation.
Chocolate Chip Pecan Cinnamon Rolls
Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.
Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Michigan Asparagus is giving one winner $100 cash gift card.
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.
Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.
Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
If you’ve tried my Chocolate Chip Pecan Cinnamon Rolls recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Chocolate Chip Pecan Cinnamon Rolls
For the Rolls
- 2 1/4 oz packages active dry yeast
- 1 cup buttermilk warmed to 110 degrees F
- 1/2 cup butter melted and cooled
- 1/3 cup sugar
- 1 tsp salt
- 2 eggs
- 3 1/2 - 4 cups flour
For the Filling
- 1/2 cup pecans
- 1 cup nutella warmed but not hot
- 1 tsp cinnamon
- 1/2 cup chocolate chips I used dark chocolate chips
For the Glaze
- 3 oz cream cheese softened
- 1 tbsp powered sugar
- 1 tbsp buttermilk
- 1/4 tsp hazelnut bakery emulsion
- 1/2 tsp cinnamon
For the Rolls
Mix the yeast in a mixing cup with the warmed buttermilk and allow to sit for 5 minutes until foamy.
Meanwhile, whisk the butter, sugar, salt, and eggs in a large bowl.
In the bowl of your stand mixer, fitted with the paddle attachment, add 2 cups of the flour and make a well in the center for the buttermilk. Pour the buttermilk-yeast mixture and the butter-egg mix and start mixing slowly adding in the remaining 1 1/2 cups flour, 1/2 cup at a time.
Knead on low for 5 to 10 minutes until the dough forms a ball. Add the remaining 1/2 cup if the dough is not coming together.
Transfer the dough to a grease bowl, cover and allow to rest in a warm dry area, until doubled in size, about 1 1/2 hours.
Turn the dough out onto a clean working surface sprinkled with a bit of flour. Divide in half and roll out into a large rectangle
For the Filling
Toast the pecans in a preheated oven at 400 for 5 to 7 minutes, until fragrant. Remove, allow to cool, and chop.
Spread the nutella filling evenly over the rolled out dough., leaving an inch on a long end to roll. Sprinkle with cinnamon and chopped toasted pecans.
Tightly roll towards the edge that has been left clear, and cut into equal portions.
Arrange the rolls in a grease baking dish, cut side down, and cover.
Allow to rest, 45 minutes to 1 hour, until risen again.
To Make the Chocolate chip Pecan Cinnamon Rolls
Preheat the oven to 375 degrees F. Bake the cinnamon rolls for 25 to 30 minutes, until golden and cooked through.
Remove from oven to cool
Make the Glaze
While the chocolate chip pecan cinnamon rolls are cooling, whisk the softened cream cheese with the powdered sugar, buttermilk, hazelnut bakery emulsion and cinnamon. Spread over the cooled (but still warm) rolls and sprinkle with more toasted chopped pecans for serving.
Alternatively, you can line a cast iron pan with parchment and bake the rolls in cast iron.
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
Everything Bagel Dip from Rants From My Crazy Kitchen.
BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.