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Chocolate Sticky Buns

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
SYRUP:
1 cup packed brown sugar
1/2 cup butter
1/4 cup corn syrup
3 tablespoons baking cocoa
1-1/2 cups chopped pecans
FILLING:
1/4 cup butter, melted
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar,

Printed from tasteofhome.com Oct 6, 2008

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Chocolate Sticky Buns cont.

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

Yield: 1-1/2 dozen.