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Chocolate Sticky Buns
by bonnie beck
serves: 12
  A chocolate version of an old classic.
Ingredients:
  3/4 cup   water
  1/3 cup   butter or margarine, softened
  1 large   egg
  1/3 cup   sugar, granulated
  1/2 tsp   salt
  3 cups   flour, all purpose
  1/2 cup   cocoa, unsweetened
  3 tsp   bread machine or rapid rise yeast
  3/4 cup   pecans
  2 Tbsp   butter or margarine, softened
  1/2 cup   butter or margine,melted
  1 cup   brown sugar, packed
  1/4 cup   corn syrup
  1/2 cup   mini chocolate chips
  2 Tbsp   brown sugar
  1/2 tsp   cinnamon
Directions:
  1. Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
3. Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
4. Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.