Chocolate Sticky Buns

Name: Chocolate Sticky Buns
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/3 cup warm water (110° to 115°); 3/4 cup warm milk (110° to 115°); 1/2 cup butter, softened; 1/3 cup sugar; 1 teaspoon salt; 1 egg; 4-1/2 to 5 cups all-purpose flour; 1 cup packed brown sugar; 1/2 cup butter; 1/4 cup corn syrup; 3 tablespoons baking cocoa; 1-1/2 cups chopped pecans; 1/4 cup butter, melted; 1 cup sugar; 2 tablespoons baking cocoa; 2 teaspoons ground cinnamon

17 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1 teaspoon salt
1 egg
4-1/2 to 5 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter
1/4 cup corn syrup
3 tablespoons baking cocoa
1-1/2 cups chopped pecans
1/4 cup butter, melted
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons ground cinnamon

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside.
4

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges.
5

Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes.
6

Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.