Chocolate pecan scrolls
Indulge in the rich flavors of these homemade Chocolate Pecan Scrolls, made with a buttery dough, crunchy pecans, and luscious dark chocolate. Perfect for a cozy breakfast or a delightful dessert!
- 23 Mar 2025
- Cook time 25 min
- Prep time 35 min
- 8 Servings
- 8 Ingredients
Chocolate pecan scrolls are a delectable treat combining the richness of dark chocolate with the nutty crunch of pecans, all enveloped in a soft, sweet dough. Perfect for breakfast, dessert, or any special occasion, these scrolls will quickly become a favorite in your household.
Ingredients:
Instructions:
- Warm the milk to about 110°F (45°C). Do not overheat as it can kill the yeast.
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the remaining sugar and 3 cups of all-purpose flour. Mix well.
- Create a well in the center of the flour mixture. Add the yeast mixture, egg, and melted butter to the well.
- Mix the ingredients until a dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
- While the dough is rising, chop the pecans and dark chocolate into small pieces. Set them aside.
- Once the dough has risen, punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a rectangle that's approximately 12x16 inches.
- Evenly spread the chopped pecans and dark chocolate over the rolled-out dough.
- Starting from the long edge, tightly roll the dough into a log.
- Cut the log into 12 equal pieces.
- Place the scrolls, cut side up, into a greased baking dish or on a parchment-lined baking sheet. Make sure they have some space to expand.
- Cover with a damp cloth and let them rise for another 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the scrolls in the preheated oven for 20-25 minutes, or until they are golden brown.
- Allow the scrolls to cool for a few minutes on a wire rack.
- Enjoy warm or at room temperature!
Tips:
- Ensure the milk is warm (but not hot) to activate the yeast properly without killing it.
- Knead the dough until it's smooth and elastic to help develop the gluten for a better texture.
- Chop the pecans and dark chocolate into small, even pieces for more uniform distribution in the scrolls.
- Let the dough rise in a warm, draft-free area to achieve the best rise.
- Don’t overstuff the scrolls with filling to prevent them from leaking during baking.
Enjoy your freshly baked chocolate pecan scrolls warm and fresh from the oven. The combination of dark chocolate and pecans encased in the soft, sweet dough is sure to be a crowd pleaser. Store any leftovers in an airtight container to maintain their freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 6g | 15% |
| Sugar 14g | 14% |
| Fat | |
| Fat 24g | 29% |
| Saturated 3.10g | 10% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 40mg | 7% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 1.71mg | 11% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 0.98ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 3.67mg | 33% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 210mg | 6% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 1.58mg | 14% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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