Triple Chocolate Sticky Buns

Triple Chocolate Sticky Bun

Triple Chocolate Sticky Bun


Makes 12 rolls


1/4 cup water
1/2 cup sour cream
1 egg
3 tablespoons butter, softened
1 teaspoon salt
2-3/4 cups bread flour
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 teaspoons active dry yeast
1/3 cup packed brown sugar
1/4 cup (1/2 stick) butter
2 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
1/3 cup packed brown sugar
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 to 3/4 cup coarsely chopped walnuts, toasted*
1/2 cup semisweet chocolate chips

*To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.


  1. Measuring carefully, place all dough ingredients in bread machine pan in order specified by owner's manual. Program dough cycle; press start. (Do not use delay cycle.) Lightly grease 9-inch round cake pan; set aside.
  2. Meanwhile for topping, combine brown sugar, butter, corn syrup and cocoa in small saucepan. Cook and stir over medium heat until sugar is dissolved and mixture bubbles around edge. Pour into prepared pan; set aside.
  3. For filling, combine brown sugar, butter and cinnamon in small bowl; set aside.
  4. When cycle is complete, punch down dough and remove to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Roll into 12X8-inch rectangle. Spread with filling mixture. Sprinkle with walnuts and chocolate chips. Starting at long side, roll up tightly, jelly-roll fashion. Pinch seam to seal. Cut crosswise into 12 slices; arrange over topping in pan. Cover with greased waxed paper. Let rise in warm, draft-free place 45 to 60 minutes or until doubled in size.
  5. Place piece of foil on oven rack to catch drippings. Preheat oven to 375°F. Bake about 25 minutes or just until buns in center of pan are firm to the touch. Do not overbake. Immediately invert onto serving plate. Serve warm or at room temperature.

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