Bread Machine Chocolate Pecan Sticky Buns with Brown Sugar Glaze
Indulgent chocolate-enriched sticky buns made effortlessly in a bread machine, then assembled with a rich brown sugar and corn syrup glaze and toasted pecans. The dough features cocoa powder for deep chocolate flavor, while a cinnamon-chocolate chip filling adds extra sweetness. Perfect for special weekend breakfasts or holiday mornings when you want an impressive treat without the fuss of traditional yeast bread making. The bread machine handles the mixing and rising, leaving you to focus on the assembly and that irresistible caramel-like topping that makes these buns truly special.
Ingredients
- ¾ cup water
- ⅓ cup butter, softened
- 1 egg
- ⅓ cup sugar
- ½ teaspoon salt
- 3 cups bread flour
- ½ cup unsweetened baking cocoa
- 3 teaspoons bread machine yeast
- ¾ cup pecan halves
- 2 tablespoons butter, softened
- ½ cup butter, melted
- 1 cup brown sugar, packed
- ¼ cup corn syrup
- ½ cup miniature chocolate chipsregular chocolate chips1:1
Chop regular chips smaller if needed
- 2 tablespoons brown sugar, packed
- 1 teaspoon cinnamon
Instructions
- 1
Place water, softened butter, egg, sugar, salt, flour, cocoa, and yeast in bread machine pan according to manufacturer instructions
- 2
Select dough cycle and run until complete
- 3
Remove dough with lightly floured hands and let rest on floured surface covered
- 4
Pour melted butter into ungreased 13x9-inch baking dish
- 5
Stir in brown sugar and corn syrup, spread evenly in pan
- 6
Sprinkle pecan halves over sugar mixture
- 7
Roll dough into 15x10-inch rectangle on floured surface
- 8
Spread softened butter over dough surface
- 9
Mix chocolate chips, brown sugar, and cinnamon in small bowl
- 10
Sprinkle chocolate chip mixture over buttered dough
- 11
Roll up dough tightly from long side and pinch seam to seal
- 12
Cut roll into 15 one-inch slices
- 13
Place slices slightly apart in prepared pan
- 14
Cover and let rise in warm place until doubled, about 30 minutes
- 15
Heat oven to 350°F
- 16
Bake 30-35 minutes until dark brown
- 17
Immediately turn pan upside down onto heatproof serving platter
- 18
Let pan remain over buns 1 minute then remove
- 19
Let cool before serving
Tips
Make sure dough has doubled in size before baking - an indentation should remain when lightly touched.
Use a heatproof serving platter when inverting the hot pan to avoid cracking from temperature shock.
Don't delay removing the pan after inverting or the sticky topping may harden and stick to the pan.
Good to Know
Store covered at room temperature up to 2 days or refrigerate up to 5 days. Reheat individual portions in microwave 15-20 seconds.
Assemble rolls in pan up to overnight in refrigerator. Let come to room temperature and rise before baking.
Serve warm for best gooey texture. Can be served at room temperature but won't be as sticky.
Common Mistakes
Use bread machine dough cycle only to avoid overproofing
Don't skip the resting time after removing from machine to avoid tough dough
Invert immediately after baking to prevent topping from hardening in pan
Substitutions
Chop regular chips smaller if needed
FAQ
Can I make these without a bread machine?
Yes, mix ingredients by hand, knead 8-10 minutes, then let rise 1 hour before proceeding with assembly steps.
How long do these keep?
Store covered at room temperature 2 days or refrigerated 5 days. Reheat briefly in microwave to restore sticky texture.
Can I freeze the baked sticky buns?
Yes, wrap individually and freeze up to 3 months. Thaw overnight and reheat in 350°F oven 10 minutes.