3/4cup water
1/3cup butter or margarine, softened
1egg
1/3cup granulated sugar
1/2teaspoon salt
3cups Bread flour or all-purpose flour
1/2cup unsweetened baking cocoa
3teaspoons dry yeast
3/4cup pecan halves
2tablespoons butter or margarine,
softenedCaramel Topping
1/2cup butter or margarine, melted
1cup packed brown sugar
1/4cup corn syrup
Chocolate Chip Filling
1/2cup miniature semisweet chocolate chips
2tablespoons packed brown sugar
1teaspoon ground cinnamon
Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.
