Chocolate Chip Sticky Buns

Chocolate Chip Sticky Buns

I think I’ve died and gone to breakfast heaven with these sticky buns. I’ve made cinnamon rolls before but this is a better recipe or I’ve improved when baking with yeast. The bread component was fluffy as a cloud.

Chocolate Chip Sticky Buns

I decided to make authentic Pennsylvania Sticky Buns after reading The Bakery Girls. Instead of a spicy filling I went for a cocoa, chocolate chip and brown sugar filling. The recipe I used was the 4th place winner in the 2012 Pennsylvania Farm Show. Thank you Diana for the amazing recipe!

Chocolate Chip Sticky Buns

To top it all off the sticky buns are covered in a lovely gooey sauce that caramelizes while it bakes. And a few extra chocolate chips tossed on top afterwards for a garnish. I cut my roll into 6 slices and baked 2 for breakfast. I wrapped the other slices individually in cling film and froze them to bake another day.

I made a the dough before I went to bed on Saturday night and let if proof over night in the fridge. I made the filling and about 1/3 portion of the sauce on Sunday morning. I used real butter in the dough and used a dairy free butter for the filling and sauce as well as diary free chocolate chips from Whole Foods.

Chocolate Chip Sticky Buns

6 giant buns

Chocolate Chip Sticky Buns



1 tsp sugar

1 package (1 tbs) rapid rise yeast (check the pack that it's the kind to dissolve in water)

1/2 cup warm water

1/2 cup milk

1/4 cup sugar

1/4 cup unsalted butter

1 tsp salt

2 eggs

4 cups flour


1/3 cup cocoa powder

1/3 cup brown sugar

1/2 cup mini chocolate chips

butter (to smear)


3 sticks unsalted butter

3 cups brown sugar

2/3 cup heavy cream (I used a single soy cream)

2/3 cup honey


  1. Preheat the oven to 350 F/180 C. Make the dough. In a small bowl stir the yeast, 1 tsp sugar and warm water together and let proof for 10 minutes.
  2. Heat the milk and 1/4 cup sugar in a saucepan until dissolved. Stir in the butter and salt until melted. Remove from the heat.
  3. Pour into the bowl of an electric mixer. Add the eggs and 1 1/2 cups of the flour. Turn the mixer on low (with the dough hook). Slowly add the rest of the 2 1/2 cups of flour. Mix with the dough hook for 8 minutes.
  4. Place the dough in a lightly oiled bowl and let rise in a warm place for 1-2 hours (I did mine overnight in the fridge).
  5. When the dough has risen on a lightly floured surface roll the dough into a rectangle 1/4 of an inch thick. Smear all over with soft butter.
  6. In a small bowl mix together the rest of the ingredients for the filling and spread all over the dough.
  7. Roll the dough like a jelly roll. I trimmed off the edges which didn't have much filling. Cut into slices 2 inches thick. Place the slices facing up in a rectangle baking tray.
  8. Make the sauce by melting the butter and sugar and then stirring in the honey, water and cream.
  9. Pour most of the sauce over top the rolls and bake for 20-25 minutes. Serve straight away. I spooned the little bit of leftover sauce on top and sprinkled with chocolate chips.


adapted from Diana Zackey

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