Chocolate Sticky Buns Recipes

CHOCOLATE STICKY BUNS

Steps:

• 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.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer.
• Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered.
• Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves.
• Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough.
• In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter.
• Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible.
• Cut roll into 15 1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.).
• Heat oven to 350ºF. Bake 30-35 min or until dark brown.
• Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan.
• Let cool and enjoy!

CHOCOLATE DRIZZLED NUTTY STICKY BUNS

Steps:

• Heat oven to 350°F.
• Cook sugar, butter and five-spice powder in saucepan on medium heat until butter is melted and mixture is well blended, stirring occasionally.
• Pour sugar mixture into 9-inch round pan; sprinkle with nuts. Arrange biscuits, with sides touching, in single layer over nuts.
• Bake 25 min. or until golden brown. Immediately invert pan onto plate; remove pan. Spread any remaining sugar mixture from pan over biscuits.
• Meanwhile melt chocolate. Drizzle over topping. Serve warm.

MARCIA'S FAMOUS STICKY BUNS

Steps:

• Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
• In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

QUICK CHOCOLATE CHIP STICKY BUNS

Steps:

• Preheat oven to 350°F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.
• Meanwhile, unroll dough on cutting board. Combine sugar and cinnamon in small bowl; sprinkle over dough. Sprinkle with chocolate chips. Starting with short side, roll up dough jelly-roll style. Cut into 8 slices with serrated knife.
• Remove pan from oven. Stir pecans and maple syrup into melted butter. Arrange slices cut side down in pan, pressing gently into nut mixture.
• Bake 20 minutes or until golden brown. Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns. Serve warm.

WALNUT-CHOCOLATE STICKY BUNS

Steps:

• Heat 1/3 cup each cream and water and 2 tablespoons sugar until liquid registers 110 degrees to 115 degrees. Add yeast. Let sit until foamy, 10 minutes. Transfer to a large bowl and add 1 cup flour. Using a mixer, beat on medium until smooth. Melt 2 tablespoons butter; add to bowl, along with 1 teaspoon salt and egg, and beat until combined. Beat in remaining 1 1/4 cups flour until combined. Transfer to a buttered bowl; cover with plastic. Let sit in a warm place until doubled, 1 hour.
• Preheat oven to 350 degrees. Butter a 9-inch round baking pan (2 inches deep). In a pot, bring 3 tablespoons butter, 2/3 cup sugar, 1 tablespoon water, and 1/2 teaspoon salt to a simmer over medium. Cook until sugar is dissolved; whisk in remaining pi cup cream. Pour into pan.
• On a floured surface, stretch or roll dough into a 12-by-18-inch rectangle. Spread remaining 3 tablespoons butter on dough, leaving a 1-inch border on long sides. Sprinkle with remaining 2/3 cup sugar, walnuts, chocolate chips, and 1/4 teaspoon salt. Starting with one long side, roll dough into a log. Cut crosswise into 9 pieces. Arrange over sauce. Bake until sauce is bubbling and rolls are golden, 30 to 35 minutes. Let cool 5 minutes. Run a knife around edge before inverting onto a platter. Serve warm.

BREAD MACHINE CHOCOLATE STICKY BUNS

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.