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Chocolate Sticky Buns

 Chocolate Sticky Buns
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.
18 ServingsPrep: 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.

2 of 2

Chocolate Sticky Buns (continued)

Directions (continued)

  • 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.
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.