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Chocolate Sticky Buns



  • 1/4 cup butter
  • 1/2 cup whole milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoons one packet active dry yeast
  • 1 egg
  • 1 3/4 cup all-purpose flour


  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 tablespoon cocoa
  • 2 ounces dark chocolate chopped


  • 3/4 cup powdered sugar
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons whole milk


  1. In a small pot, melt the 1/4 cup butter and 1/2 cup whole milk. Whisk in the sugar until dissolved. Remove from heat and sprinkle the yeast over the top. Allow that to sit for 8 to 10 minutes. The yeast should appear to foam some on the surface as the mixture cools.
  2. In a large bowl, combine the flour and egg. Pour the milk-yeast mixture into the bowl and stir until a dough ball forms. On a floured surface, knead the dough for 2-3 minutes. Place back in the bowl and cover with a clean kitchen towel. Allow to rise in a warm spot for 1 hour or until doubled in size.
  3. Once the dough has risen, punch down and turn out onto a floured surface. Roll into a large rectangle. Smear the softened 1/4 cup butter all over the rectangle. Combine the sugar and cocoa and then sprinkle over the butter. Sprinkle on the chopped chocolate. Roll up into a long cylinder. Cut in about 8-10 rolls (if you cut slightly more or less, that's OK too). Place in a buttered pie pan or square pan.

  4. Bake at 325°F for 30-32 minutes, until the edges begin to turn golden brown. Allow to cool while you make the glaze.
  5. In a large bowl, whisk together the powdered sugar, cocoa, vanilla, and 3 tablespoons milk. If the mixture seems too thick, add another tablespoon of milk until you get an Elmer's Glue-like consistency (like chocolate donut glaze). Drizzle over the rolls and topped with crushed candy canes if using.