Sticky Chocolate Cinnamon Buns

Glorious chocolate cinnamon buns! The secret to these decadent treats is the addition of chocolate chips and a layer of caramel sauce lurking underneath as they bake. During the baking process, some of the chocolate chips melt into the caramel sauce. When you flip the buns over after baking you have an incredible chocolate cinnamon bun glazed in a rich and creamy chocolate, caramel sauce.

I started out with my basic sticky bun dough recipe which is made in the bread machine. The cinnamon bun filling ingredients stay the same too but with the addition of 1 1/2 cups of semi-sweet chocolate chips. The biggest change though is the caramel sauce. Made easily in a saucepan and then poured into the baking pan, it serves as the sticky topping to these sweet and delicious buns. For a special dessert treat, top them with whipped cream and a cherry or shaved chocolate. Beyond good!





LET'S GET STARTED

RECIPE:

WHAT YOU NEED

A bread maker with a dough setting
9X13" baking dish

DOUGH INGREDIENTS

1 large egg at room temperature
1 1/4 cups warm water (80F or 27C)
3 1/2 teaspoons oil (plain vegetable oil works best. I used Becel)
1/3 cup granulated white sugar
1 1/2 teaspoons salt
3 1/2 cups white bread flour
2 teaspoons active dry yeast (I use the type marked for bread maker use)

THE FILLING

1/2 cup unsalted melted butter
1/4 cup fine white sugar
1/2 cup dark brown sugar
3 teaspoons ground cinnamon
1 1/2 cups semi-sweet or milk chocolate chips

CARAMEL SAUCE

1/2 cup unsalted butter
1 cup packed dark brown sugar
1 tablespoon corn syrup
2 tablespoons cream or milk

MAKE IT

GREASE baking dish (I melt 2 tablespoons of butter for this and brush it all over the inside of the dish)

IN YOUR BREAD MAKER, ADD all dough ingredients in the exact order as listed above.
SELECT Dough course and press Start

WHILE DOUGH IS RISING, combine all caramel sauce ingredients in a small saucepan
BRING TO A BOIL over medium heat and allow to simmer for 1-2 minutes, stirring continously
POUR INTO prepared baking pan and ensure it covers all areas of the bottom of the pan

ONCE the dough course is complete, liberally sprinkle a work surface with flour
PLACE dough on work surface and roll out to a large rectangle (12" x 16")

Filling Ingredients: BRUSH melted butter on dough leaving 1/2 " edge on all sides
COMBINE sugars and cinnamon together in a bowl, sprinkle all over buttered area
TOP with chocolate chips
STARTING with longest side, ROLL up dough tightly to form a log
WITH SHARP KNIFE, cut rolls in 1 1/2" slices
PLACE rolls in baking dish over caramel sauce
COVER with a clean tea towel and let rise in a warm area for 30 minutes
PREHEAT oven to 350F
REMOVE towel and BAKE in oven for 25 minutes.

ALLOW buns to rest in baking dish at room temperature on cooling rack for 5 minutes
INVERT buns onto a plate

DIG IN !

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