Bread Machine Chocolate 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

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.