BREAD MACHINE CHOCOLATE STICKY BUNS
Love ooey gooey sticky buns? Here's a chocolate version with the same rich caramel topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 16
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.
Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Bun, Sodium 180 mg
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