Chocolate Sticky Buns

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 teaspoon salt
• 1 egg
• 4-1/2 to 5 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 3 tablespoons baking cocoa
• 1-1/2 cups chopped pecans
• 1/4 cup butter, melted
• 1 cup sugar
• 2 tablespoons baking cocoa
• 2 teaspoons ground cinnamon

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake at 375u0b0 for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.

active dry yeast, warm water, warm milk, butter, sugar, salt, egg, flour, brown sugar, butter, corn syrup, baking cocoa, pecans, butter, sugar, baking cocoa, ground cinnamon

Taken from www.tasteofhome.com/recipes/chocolate-sticky-buns/ (may not work)