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Buns: Chocolate-Caramel Sticky Buns




Source of Recipe


General Mills


List of Ingredients




¾ cup water
1/3 cup margarine, butter, or spread*, softened
1 egg
1/3 cup granulated sugar
½ tsp. salt
3 cups Gold Medal Better for Bread bread flour
½ cup baking cocoa
3 tsp. bread machine yeast
Caramel Topping (recipe below)
¾ cup pecan halves
2 Tbsp. margarine, butter or spread*, softened
Chocolate Chip Filling (recipe below)


Recipe



Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 Tbsp. margarine, and Chocolate Chip Filling in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface. Make Caramel Topping. Sprinkle pecans over topping in pan.

Roll or pat dough into a 15- x10-inch rectangle on a lightly floured surface. Spread 2 Tbsp. margarine over dough. Make Chocolate Chip Filling; sprinkle over margarine. Roll dough up 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 a warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 350°F. Bake for 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto a heatproof serving platter. Let pan remain over buns for 1 minute; remove pan. Serve buns warm.

Caramel Topping:


½ margarine, butter, or spread*, melted
1 cup packed brown sugar
¼ cup corn syrup
Place margarine in an ungreased, 13- x 9- x 2-inch, rectangular pan. Stir in brown sugar and corn syrup. Spread evenly in pan.

*If using spread, use only stick that has more than 65% vegetable oil.

Chocolate Chip Filling:


½ cup miniature, semisweet chocolate chips
2 Tbsp. packed brown sugar
1 tsp. ground cinnamon
Stir together all ingredients.

YIELD: 15 Buns