January 19, 2018
Chocolate Sticky Buns for Breakfast in Ypsilanti
Posted by: Chris Mason
Cinnamon rolls are taken to the next level with CHOCOLATE!!
Right out of the oven dripping with chocolate over the soft rolls filled with a cinnamon and chocolate mixture. Refrigerate the rolls in the pan and bake them in the morning.
These are served every weekend in February during our
CHOCOLATE STICKY BUNS
Yield: 18 Buns
1 package dry yeast
1/3 cup warm water (105o to 115o)
1/3 cup sugar
1 teaspoon salt
½ cup butter
¾ cup milk scalded
3 ½ cups all-purpose flour
1 egg, beaten
¼ cup butter, melted
1 cup sugar,
2 Tablespoons cocoa powder
1 teaspoon cinnamon
2, 9 inch round baking pans
- In a small cup or bowl, add the warm water and the yeast. Let it sit to dissolve the yeast.
- In the bowl of an electric mixer, combine 1/3 cup sugar, salt, butter and scaled milk. Stir until butter melts. Cool to 105o to 115o.
- Stir in 1 ½ cups flour, egg and yeast mixture. Beat on medium speed for 2 ½ minutes.
- Mix in remaining flour to make a soft dough.
- Remove from the mixing bowl and place in a large greased bowl, turning dough to coat the top.
- Cover and let rise in a warm place for about 1 hour or until doubled in bulk. ( make the topping while the dough is rising)
- Punch down down dough, divide in half.
- Roll each half into a 14x9 inch rectangle. Brush with melted butter.
- Mix cinnamon sugar;
In a small bowl, mix together 1 cup sugar with cocoa and cinnamon.
- Evenly sprinkle over each rectangle.
- Starting at the widest end, roll each up each strip in jelly-roll fashion. Pinch edges together.
- Cut each roll into 1 – inch slices with a sharp knife. Place cut side down on the chocolate topping in the prepared pans.
- Cover and let rise for about 1 hour or until doubled in bulk. Alternately, cover with plastic wrap and refrigerate overnight and bake in the morning. Remove 30 minutes before baking.
- Bring the oven to 375o before baking.
- Bake for 25 minutes.
- Immediately Invert the pans onto serving plates and serve warm. Leave the pans on top for about 1 minute to allow the topping to be released from the pan and onto the buns.
½ cup butter
1 cup brown sugar, firmly packed
¼ cup light corn syrup
3 Tablespoons cocoa powder
1 cup chopped pecans
- In a small saucepan, melt butter. Add brown sugar, corn syrup and cocoa.
- Over medium heat, bring the mixture to a boil and cook for 1 minute, stirring constantly.
- Pour this mixture evenly into two 9 inch pans. Sprinkle pecans evenly over this. Set aside.
By Chris Mason
Chef/innkeeper at the Parish House Inn for 24 years and author of her cook book
"7 Recipes to get You Out of bed For Breakfast Every Morning"