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STICKY BUNS 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 pieces 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |