1 pkg. hot roll mix
liquid according to pkg.
eggs according to pkg.
1/2 c. butter
1 c. light brown sugar
1/2 c. light corn syrup
2 Tbsp. butter, melted
1/2 c. chopped pecans
1/2 c. light brown sugar
1 tsp. cinnamon
1/2 c. semi-sweet chocolate
Prepare hot roll mix according to package directions.
Cover; let rise in a warm place until doubled in bulk. Grease
2 (8-inch) cake pans; set aside. In a small saucepan, melt 1/2
cup butter or margarine. Stir in 1 cup brown sugar and the
corn syrup. Cook over low heat until sugar dissolves. Pour
half of syrupy mixture into each pan. Roll out dough on a
floured surface to a 14 x 9-inch rectangle. Brush rectangle
with 2 tablespoons melted butter. Combine pecans, 1/2 cup
brown sugar, the cinnamon and chocolate pieces. Sprinkle over
buttered dough. Starting with longer edge, roll up dough jelly
roll style. Press edge to seal. Cut into 16 (7/8-inch)
slices. Place 8 slices in each cake pan, cut side down in
syrup. Cover. Let rise in a warm place until doubled in bulk.
Preheat oven to 350 degrees. Bake 20 to 25 minutes or until golden
brown. Cool in pan about 5 minutes. Invert on serving plate;
remove pan. Serve warm. Makes 16 buns.
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