Chocolate Sticky Buns Recipe

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Chocolate Sticky Buns Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

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

Directions

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.
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.
Originally published as Chocolate Sticky Buns in Best of Country Breads 2000, p87

Nutritional Facts

1 each: 426 calories, 21g fat (9g saturated fat), 47mg cholesterol, 279mg sodium, 57g carbohydrate (30g sugars, 2g fiber), 5g protein.

  • 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
  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

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