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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 18 |
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My husband, Randy, and I are chocoholics, so this recipe has become a favorite. The fudge-like topping pairs well with the chocolate-cinnamon filling. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/3 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
1/3 cup sugar |
1 teaspoon salt |
1 egg |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
syrup: |
1 cup packed brown sugar |
1/2 cup butter |
1/4 cup corn syrup |
3 tablespoons baking cocoa |
1-1/2 cups chopped pecans |
filling: |
1/4 cup butter, melted |
1 cup sugar |
2 tablespoons baking cocoa |
2 teaspoons ground cinnamon |
Directions:
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 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters. Yield: 1-1/2 dozen.
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