Servings:
14 rolls
Prep Time:
25 mins
Total Time:
1 hr 35 mins
Ingredients
-
1/4 cupbuttersee savings
-
1/4 cuplight corn syrupsee savings
-
3/4 cupbrown sugarsee savings
-
2 1/2 tablespoonsunsweetened cocoa powdersee savings
-
1/4 cupchopped pecanssee savings
-
1/3(48-ounce) package frozen bread dough, thawedsee savings
-
1 tablespoonbutter, meltedsee savings
-
1 1/2 tablespoonssugarsee savings
-
3/4 teaspoonunsweetened cocoa powdersee savings
-
1/4 teaspoonground cinnamonsee savings
Directions
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.
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