Chocolate Caramel Sticky Buns Recipes

CHOCOLATE STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.

EASY CARAMEL-CHOCOLATE STICKY BUNS

Steps:

• Spread frosting in bottom of a lightly greased 9-inch square baking pan.
• Arrange pecan halves over frosting.
• Set aside.
• Seperate biscuits; flatten each to 1/4" thickness.
• Place a chocolate kiss to one side of the center of the biscuit.
• Fold biscuit in half, forming a semi-circle; press edges gently together to seal in chocolate kiss.
• Repeat proceedure with remaining biscuits and kisses.
• Arrange over pecans, flat side down.
• Bake at 375 for 35 minutes or until biscuits are lighty browned.
• Cool in pan on wire rack 5 minutes; invert onto serving plate and serve immediately.