Chocolate Sticky Buns
Everyone loves sticky buns, but adding Challenge Chocolate Butter Snack Spread to the filling and icing will make them obsessed. This is a terrific dish for brunch, holidays, or for the morning after a slumber party.
- 1 cup milk, warmed
- 3 eggs, room temperature
- 4 Tablespoons Unsalted Challenge Dairy Butter, melted
- ⅓ cup sugar
- 1 teaspoon kosher salt
- 2 ¼ teaspoons instant yeast
- 4 ½ cups all-purpose flour
- ⅔ cup brown sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 4 Tablespoons Challenge Chocolate Butter Snack Spread
- 1 cup Challenge Chocolate Butter Snack Spread, softened
- 1 cup toasted pecans, chopped
1Combine warm milk, eggs, butter, sugar, salt and yeast in the bowl of a stand mixer. Whisk by hand until combined. Add flour and mix with a wooden spoon until a shaggy dough forms. Attach dough hook and mix on medium speed until dough is smooth, soft, and no longer sticks to the bowl, 3-5 minutes.
2Transfer to a lightly greased bowl, cover with a clean dish towel, and let rise in a warm spot until doubled in size, 1½-2 hours.
3To prepare the filling, mix together brown sugar, cocoa powder and cinnamon in a small bowl.
4Gently deflate dough and transfer to a clean, lightly floured surface. Roll it out to a 9x18-inch rectangle. Spread with Challenge Chocolate Butter Snack Spread and sprinkle filling mixture evenly over top.
5Starting with the long edge, roll the dough into a tight log and cut into nine 2-inch slices. Place the cut rolls in a lightly greased 8x8-inch pan. Cover with a clean dish towel and let rise until doubled in size, about 30 minutes.
6Towards the end of the rise time, preheat oven to 350°F. Bake rolls for 25-30 minutes, or until golden brown on top. Remove rolls from the oven and let cool 5-10 minutes. Spread top with Challenge Chocolate Butter Snack Spread and sprinkle with chopped pecans. Serve warm.