Show Subscription Form




Chocolate Sticky Buns Recipe

Publisher Photo
My husband, Randy, and I are chocoholics, so this recipe has become a favorite. The fudge-like topping pairs well with the chocolate-cinnamon filling.
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 18 servings

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
  • 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

Nutritional Facts

1 serving (1 each) equals 426 calories, 21 g fat (9 g saturated fat), 47 mg cholesterol, 279 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.

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. Yield: 1-1/2 dozen.
Originally published as Chocolate Sticky Buns in Best of Country Breads 2000, p87

Nutritional Facts

1 serving (1 each) equals 426 calories, 21 g fat (9 g saturated fat), 47 mg cholesterol, 279 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Chocolate Sticky Buns

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT