Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!