BREAD MACHINE CHOCOLATE STICKY BUNS

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Bread Machine Chocolate Sticky Buns image

Love ooey gooey sticky buns? Here's a chocolate version with the same rich caramel topping.

Provided by @MakeItYours

Number Of Ingredients 19

Sticky Buns
3/4 cup water
1/3 cup butter or margarine, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
3 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup unsweetened baking cocoa
3 teaspoons bread machine yeast
3/4 cup pecan halves
2 tablespoons butter or margarine, softened
Caramel Topping
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1/4 cup corn syrup
Chocolate Chip Filling
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
  • Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

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