Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 Tbsp. margarine, and Chocolate Chip Filling in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface. Make Caramel Topping. Sprinkle pecans over topping in pan. Roll or pat dough into a 15- x10-inch rectangle on a lightly floured surface. Spread 2 Tbsp. margarine over dough. Make Chocolate Chip Filling; sprinkle over margarine. Roll dough up 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 a warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 350°F. Bake for 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto a heatproof serving platter. Let pan remain over buns for 1 minute; remove pan. Serve buns warm. Caramel Topping:
- ½ margarine, butter, or spread*, melted 1 cup packed brown sugar
- ¼ cup corn syrup
Place margarine in an ungreased, 13- x 9- x 2-inch, rectangular pan. Stir in brown sugar and corn syrup. Spread evenly in pan. *If using spread, use only stick that has more than 65% vegetable oil. Chocolate Chip Filling:
- ½ cup miniature, semisweet chocolate chips 2 Tbsp. packed brown sugar
- 1 tsp. ground cinnamon
Stir together all ingredients. Provided by General Mills
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