- 1
- 25 mins
- 95 mins
Ingredients
- 1/4 cup butter
- 1/4 cup light corn syrup
- 3/4 cup brown sugar
- 2 1/2 tablespoons unsweetened cocoa powder
- 1/4 cup chopped pecans
- 1/3 (48-ounce) package frozen bread dough, thawed
- 1 tablespoon butter, melted
- 1 1/2 tablespoons sugar
- 3/4 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
Preparation
Step 1
1
Melt butter in a medium saucepan over medium-low heat. Add corn syrup, brown sugar, and 2 1/2 tablespoons cocoa powder. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Pour into a greased 9-inch cake pan. Sprinkle with pecans; set aside.
2
Roll dough on a lightly floured surface into a 14-x-10-inch rectangle. Brush dough with 1 tablespoon melted butter.
3
In a small bowl, combine sugar, 3/4 teaspoon cocoa powder, and cinnamon; sprinkle over melted butter.
4
Roll up, jellyroll fashion, starting at a long edge; cut into 1-inch thick slices.
5
Arrange slices over chocolate sauce in prepared pan. Cover and let rise in a warm place (85 degrees), free from drafts, for 45 minutes, or until doubled in size. Preheat oven to 350 degrees.
6
Bake for 25 minutes. Remove from oven and immediately invert onto a serving platter.