Minature chocolate caramel sticky buns

36 servings

Ingredients

Quantity Ingredient
1 pack Quick-rising yeast
⅓ cup Granulated sugar
¼ cup Unsweetened cocoa powder packed
2 cups Flour, (to 2 1/2 cups)
1 teaspoon Salt
¾ cup Milk
1 Butter, (plus 2 tbs)
1 Egg
1¼ cup Brown sugar; packed
½ cup Pecans; chopped
3 tablespoons Light corn syrup
1 cup Semisweet chocolate chips,
Minature
1 tablespoon Cinnamon; ground

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:30 1. In a large bowl, combine yeast, granulated sugar, cocoa, 1½ cups flour, and salt; mix well. In a small saucepan, heat milk and 3 Tbs butter to 125°F on a candy thermometer or hot to the touch. Add milk mixture to yeast mixture and beat with electric mixer on low speed until blended. Add egg and beat well. 2.

If your mixer has a dough hook, remove beater and attach dough hook; add remaining ½ to 1 cup flour to make a fairly soft dough and knead on medium-high speed 5 mins. If your mixer does not have a dough hook, remove dough to lightly floured surface and knead in remaining flour by hand; continue kneading dough until smooth and elastic, 7 to 8 mins. Cover and let rest 20 mins. 3. Meanwhile, prepare caramel for pans: In a medium saucepan, combine 4 Tbs butter, ½ cup brown sugar, pecans, and corn syrup. Cook over low heat, stirring, until sugar and butter are completely melted. Do not boil.

Divide mixture evenly among 36 mini-muffin cups, 1 ¾ inches in diameter. 4. Make chocolate chip filling: Melt remaining 3 Tbs butter; let cool. In a medium bowl, combine melted butter, remaining ¾ cup brown sugar, chocolate chips, and cinnamon; mix well. 5.

Punch dough down. Divide dough in half. On a lightly floured board or pastry cloth, roll each dough half into a 9 x 18-inch rectangle.

Spread each dough rectangle with half of chocolate chip filling to within ½ inch of edges, pressing down slightly. Starting from one long side, roll dough up jelly-roll fashion. Pinch seams and ends to seal. Using a sharp knife, cut each roll into 18 pieces. Place rolls, cut side up, on top of caramel mixture in mini-muffin cups. 6. Let rise in a warm, draft-free place 60-70 mins, or until doubled. About 15 mins before rising time has been completed, preheat oven to 350°F.

Bake 20 to 25 mins. Immediately invert pans onto foil-lined baking sheets. Let cool 15 mins. Serve warm or wrap in foil and serve at room temperature.

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