|
| 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 |
|
| 1/2 | cup butter or margarine, melted |
| 1 | cup packed brown sugar |
| 1/4 | cup corn syrup |
|
| 1/2 | cup miniature semisweet chocolate chips |
| 2 | tablespoons packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 1. | Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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.) |
| 5. | 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. |
|
| One bun is a treat; one panful makes a memorable gift! |
Nutrition Information:
385 ( 170); 19g ( 9g, ncg); 45mg; 180mg; 51g ( 3g, ncg); 5g 8%; 0%; 2%; 14% 2 ; 1 1/2 ; 0 ; 0 ; 2 1/2 nc