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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Reading all the party recipe magazines today, since I am throwing a super bowl bash and a bridal shower brunch soon. Decided to make these for breakfast today, and they are awesome! (Allow 45 minutes for dough to rise). Ingredients:
1/4 c butter |
1/2 c light corn syrup |
3/4 c fimrly packed bown sugar |
2 1/2 t and 3/4 t unsweetened dutch-processed cocoa powder - separated |
1/4 c chopped pecans |
1/3 package (48 oz size) frozen bread dough, thawed |
1 t butter, meldted |
1 1/2 t sugar |
1/4 t ground cinnamon |
Directions:
1. Melt 1/4 c butter in a medium saucepan over med-low heat
2. Add cornsyrup, brown sugar, and 2 1/2 T cocoa
3. Bring to boil, stiffing constantly
4. Boil for 1 minute
5. Remove from heat
6. Pour into greased 9 inch cake pan
7. Sprinkle with pecans and set aside
8. On a lightly floured surface, roll dough into a 10x14 inch rectangle
9. Brush with the 1 T melted butter
10. In a small bowl, combine sugar, remianing cocoa, and cinnamon
11. Sprinkle over melted butter
12. Roll up, jelly roll fashion, starting at long edge
13. Cut into 1-inch thick slices
14. Arrange slices over chocoalte sauce in pan
15. Cover and let rise 45 minutes in warm place, or until doubled in size
16. Preheat oven to 350
17. Remove from oven and immediately invert onto serving platter
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