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Chocolate Sticky Buns
Nb persons: 14
Yield: one roll
Preparation time:
Total time:
Source: Taste of the South Parties magazine
| 1/4 c. | butter |
| 1/4 c. | light corn syrup |
| 3/4 c. | packed brown sugar |
| 2 1/2Tb. + 3/4 tsp. | unsweetened Dutch-processed cocoa powder |
| 1/4 c. | chopped pecans |
| 1/3 (48 oz.) pkg. | frozen bread dough, thawed |
| 1 Tb. | butter, melted |
| 1 1/2 Tb. | sugar |
| 1/4 tsp. | ground cinnamon |
Melt butter in a medium saucepan over medium-low heat. Add corn syrup, brown sugar, and 2 1/2 Tb. cocoa powder. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Pour into a greased 9 inch cake pan. Sprinkle with pecans; set aside.
On a lightly floured surface, roll dough into a 10x14 inch rectangle. Brush dough with 1 Tb. melted butter. In a small bowl, combine sugar, remaining 3/4 tsp. cocoa powder, and cinnamon; sprinkle over melted butter. Roll up, jelly-roll fashion, starting a long edge; cut into 1-inch-thick slices. Arrange slices over chocolate sauce in prepared pan. Cover, and let rise in a warm place (85 degrees), free from drafts, for 45 minutes, or until doubled in size. Preheat oven to 350 degrees. Bake for 25 minutes. Remove from oven, and immediately invert onto a serving platter.
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