Food recipes
Chocolate-Caramel Sticky Buns
Chocolate-Caramel Sticky Buns
Ingredients:
3 1/2 cups all-purpose flour
1/2 cup cocoa
1/3 cup granulated sugar
1/2 teaspoon salt
2 packages quick-acting or regular active dry yeast
1 cup very warm milk (120º to 130º)
1/3 cup margarine or butter -- softened
1 egg
1 cup packed brown sugar
1/2 cup margarine or butter (1 stick)
1/4 cup dark corn syrup
3/4 cup pecan halves
2 tablespoons margarine or butter -- softened
1/2 cup miniature chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
Directions:
Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large
bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in remaining flour (dough will be stiff).
Turn dough onto lightly floured surface. Knead about 5 minutes or until
smooth and elastic. Place in greased bowl and turn greased side up. Cover
and let rise in warm place about 1 1/2 hours or until double. (Dough is
ready if indentation remains when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring
constantly; remove from heat. Stir in corn syrup. Pour in ungreased
rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.
Punch dough down. Flatten with hands or rolling pin into rectangle, 15 ×
10 inches, on lightly floured surface. Spread with 2 tablespoons
margarine. Mix chocolate chips, 2 tablespoons brown sugar and the
cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at
15-inch side. Pinch edge of dough into roll to seal. Stretch and shape
until even. Cut roll into fifteen 1-inch slices. Place slightly apart in
pan. Let rise in warm place about 30 minutes or until double.
Heat oven to 350º. Bake 30 to 35 minutes or until dark brown. Immediately
invert on heatproof tray or serving plate. Let stand 1 minute so caramel
will drizzle down; remove pan.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"15 Buns"
- - - - - - - - - - - - - - - - - - -
Ingredients:
3 1/2 cups all-purpose flour
1/2 cup cocoa
1/3 cup granulated sugar
1/2 teaspoon salt
2 packages quick-acting or regular active dry yeast
1 cup very warm milk (120º to 130º)
1/3 cup margarine or butter -- softened
1 egg
1 cup packed brown sugar
1/2 cup margarine or butter (1 stick)
1/4 cup dark corn syrup
3/4 cup pecan halves
2 tablespoons margarine or butter -- softened
1/2 cup miniature chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
Directions:
Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large
bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in remaining flour (dough will be stiff).
Turn dough onto lightly floured surface. Knead about 5 minutes or until
smooth and elastic. Place in greased bowl and turn greased side up. Cover
and let rise in warm place about 1 1/2 hours or until double. (Dough is
ready if indentation remains when touched.)
Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring
constantly; remove from heat. Stir in corn syrup. Pour in ungreased
rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.
Punch dough down. Flatten with hands or rolling pin into rectangle, 15 ×
10 inches, on lightly floured surface. Spread with 2 tablespoons
margarine. Mix chocolate chips, 2 tablespoons brown sugar and the
cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at
15-inch side. Pinch edge of dough into roll to seal. Stretch and shape
until even. Cut roll into fifteen 1-inch slices. Place slightly apart in
pan. Let rise in warm place about 30 minutes or until double.
Heat oven to 350º. Bake 30 to 35 minutes or until dark brown. Immediately
invert on heatproof tray or serving plate. Let stand 1 minute so caramel
will drizzle down; remove pan.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"15 Buns"
- - - - - - - - - - - - - - - - - - -
Printed from https://recipe.bluelayer.org/recipe/64372/chocolate-caramel-sticky-buns