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Chocolate Sticky Buns by bonnie beck serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Breads & Quick-breads
Brunch
Desserts/Cookies/Candy
Holiday Favorites