Black Bottom Cinnamon Rolls

Start your day with the rich flavor of chocolate sticky buns. The buns are loaded with pecans and cinnamon, and the flavor is deepened with molasses and cocoa. My cinnamon rolls might not be the “breakfast of champions,” but you’ll feel like you’re on top of the world after you eat one.
Prep dough: 30 minutes First rise: 1 1/2 to 2 hours Prep topping: 25 minutes Prep filling and shape rolls: 25 minutes Second rise: 45 minutes to 1 hour Bake: 22 to 24 minutes Bake at: 350°F Yield: 12 rolls Pan: 9x13x2-inch baking pan Difficulty: intermediate

Ingredients

Bread Dough

  • 3/4 cup whole milk, scalded
  • 2 tablespoons unsalted butter
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water
  • 1 large egg
  • 3 to 4 cups (381 to 508 grams) bread flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon melted unsalted butter for the bowl

Chocolate Topping

  • 1 1/4 cup pecans, coarsely chopped
  • 6 tablespoons unsalted butter
  • 3/4 cup (159 grams) dark brown sugar
  • 1/4 cup heavy whipping cream
  • 3 tablespoons molasses
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

Cinnamon Filling

  • 1/2 cup (107 grams) dark brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, very soft
  • Unsalted butter to grease the pan, cold

Directions

Making the Bread Dough

  • Scald the milk and remove the pan from the heat. Add 2 tablespoons unsalted butter to the hot milk and let it melt. Pour the milk mixture into a large bowl and let it cool until lukewarm.
  • Dissolve the yeast in warm water with a sprinkling of the sugar for 5 minutes. When frothy, add the yeast mixture to the lukewarm milk mixture. Add the egg, 1/2 cup of the flour, the remaining sugar, and the salt to the wet ingredients. Beat at medium speed with an electric mixer for 3 minutes or beat 300 strokes by hand. Add enough of the remaining flour to make a stiff dough.
  • Using the dough hook of an electric mixer, knead the dough on low speed for about 4 minutes until it is smooth and elastic, adding a little more bread flour if needed. Alternately, knead the dough for 10 minutes on a floured board by hand.
  • Add 1 tablespoon melted butter to a bowl. Form the dough into a ball and turn it in the butter to coat all sides. Cover the bowl with plastic wrap and a cloth and let rise in a warm, draft-free place until the dough is doubled in volume, about 1 1/2 to 2 hours.

Making the Topping

  • Chop the pecans and set aside.
  • In a small saucepan over medium heat, melt the butter with the dark brown sugar, heavy whipping cream, molasses, cocoa powder, and cinnamon. Stir until the butter has melted. Bring the mixture to a simmer for 2 minutes and continue stirring.
  • Let the topping cool while you shape the rolls.

Making the Filling and Forming the Rolls

  • Punch down the dough. Loosely cover the dough and let it rest for 10 minutes on a lightly floured board. Roll out the dough to a 12x18-inch rectangle. Position the rectangle so that the 12-inch side is facing you.
  • In a small bowl, whisk together the dark brown sugar, cocoa powder, and cinnamon. Spread 4 tablespoons very soft butter with your fingers to within 1 inch of the edge of the dough. Sprinkle the filling mixture over the butter.
  • Roll the short side of the dough toward you jelly-roll fashion to make a 12-inch log. Make tight turns with the dough and press down after each turn. When rolled, pinch together the seam and tuck in the ends. Use a bench scraper or very sharp knife to cut the log into twelve 1-inch rolls.
  • Rub butter across the bottom and sides of a 9x13x2-inch baking pan. Sprinkle the pecans over the base of the pan. Scrape the topping into the pan and spread evenly. Place the rolls in the pan with cut side down. Leave 1/2 inch between rolls and 1/2 inch from the sides of the pan.
  • Cover the rolls loosely and let them rise in a warm, draft-free place until they have have doubled in volume, about 45 minutes to 1 hour.
  • During the last 15 minutes of the rising period, preheat the oven to 350°F.

Baking the Rolls

  • Bake the rolls on the center rack of the oven at 350°F for 22 to 24 minutes until light golden brown on top.
  • When done, let the rolls cool in the pan for 10 minutes on a wire rack. Place wax paper under the wire rack to catch drippings. Run a knife around the edge of the pan to loosen the rolls and then invert the pan over the wire rack. Let the pan sit on top of the rolls for 2 to 3 minutes before lifting to allow the rolls to release. Spoon any loose topping over the rolls and let cool.
  • Pull apart the rolls and serve them warm or at room temperature.
  • The rolls can be wrapped and stored for up to 3 days or frozen for up to 3 weeks.

Tips

  • To make ahead for holiday entertaining, place the unbaked rolls on top of the pecans and chocolate topping in the pan, cover the rolls tightly, and then refrigerate overnight. The next morning, remove the pan from the refrigerator and allow the rolls to rise on the counter, loosely covered, for about 1 hour until doubled in volume. Bake as directed.
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