Bread Machine Chocolate Sticky Buns
Indulge in the ultimate combination of ease and decadence with these Bread Machine Chocolate Sticky Buns—a rich, gooey treat perfect for any occasion. This recipe takes the hard work out of bread-making by utilizing your bread machine to create a soft, perfectly risen dough that’s lovingly swirled with a luscious blend of cocoa powder, brown sugar, and melty chocolate chips. A creamy homemade caramel base bakes into these buns, creating an irresistibly sticky, sweet topping that’s made even better with the crunch of optional pecans. With just 30 minutes of hands-on prep time, these sticky buns are a stress-free way to elevate your breakfast, brunch, or dessert table. Serve them warm for a chocolate-infused delight that’s as stunning as it is scrumptious!
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Recipe Information
Ingredients
- 240 ml Milk
- 60 g Unsalted butter
- 50 g Granulated sugar
- 1 tsp Salt
- 400 g All-purpose flour
- 2.25 tsp Instant yeast
- 100 g Brown sugar
- 15 g Cocoa powder
- 120 g Chocolate chips
- 120 ml Heavy cream
- 50 g Pecans (optional)
Instructions
In the bread machine pan, add milk, unsalted butter, granulated sugar, and salt. Then add the all-purpose flour, ensuring it covers the liquid ingredients.
Make a small well in the flour and add the instant yeast. Place the pan in the bread machine.
Select the dough cycle and press start. Allow the bread machine to mix, knead, and rise the dough (approximately 1.5 hours).
Once the dough is ready, lightly flour a clean surface and roll out the dough into a 12 x 16-inch rectangle.
In a small bowl, mix together 50g of brown sugar and the cocoa powder. Sprinkle this mixture evenly over the rolled-out dough.
Sprinkle the chocolate chips on top, and if using, scatter the chopped pecans as well.
Starting from one of the long sides, tightly roll the dough into a log. Pinch the edge to seal it.
Using a sharp knife or dental floss, cut the log into 8 equal slices.
In a medium saucepan, heat the heavy cream and the remaining 50g of brown sugar over low heat, stirring until combined. Pour this caramel mixture into a greased 9 x 13-inch baking pan.
Place the sliced buns on top of the caramel mixture in the pan, spaced slightly apart. Cover with a clean towel and let rise for 30 minutes in a warm environment.
Preheat the oven to 180°C (350°F). Once the buns have risen, bake in the preheated oven for 20-25 minutes or until golden brown.
Remove the buns from the oven and let them cool for 5 minutes. Invert the pan onto a serving platter to allow the sticky caramel topping to coat the buns.
Serve warm and enjoy your Bread Machine Chocolate Sticky Buns!
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 560.4 g | 204% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 227.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 556 mg | 43% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1910 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
