Ease of Preparation: Medium
Yield: 9 Buns
2 tablespoons (30 ml) active dry yeast
1/3 cup (80 ml) sugar, divided
½ cup (120 ml) warm water, divided
¼ cup (60 ml) butter, softened
½ teaspoon (2.5 ml) salt
1 cup (240 ml) sour cream
½ cup (120 ml) cocoa powder
3 cups (710 ml) flour + more for counter
Oil, for greasing bowl
3 tablespoons (45 ml) butter, softened and cooled + more for brushing
1/3 cup (80 ml) brown sugar
2 teaspoons (10 ml) cinnamon
½ cup (120 ml) semisweet mini chocolate chips
Butter, for brushing
¾ cup (180 ml) cream cheese, softened
2 tablespoons (30 ml) butter, softened
½ teaspoon (2.5 ml) vanilla
2 cups (470 ml) icing sugar
Add the yeast and 1 tablespoon (15 ml) sugar to a bowl. Add ¼ cup (60 ml) water and stir. Let sit 10 minutes.
Add the remaining sugar, butter, egg, and salt and mix together. Add sour cream and remaining water and mix in. Add cocoa powder and flour and mix in.
Turn onto a lightly-floured counter and knead 5 minutes. Form into a ball and place in a lightly-greased bowl. Cover with a tea towel and let rise 3-4 hours, or until doubled in size.
Remove ball to a lightly-floured counter and roll out into an 18-inch x 9-inch (46 cm x 23 cm) rectangle with the long side facing you.
To make the filling, blend together the butter, sugar, and cinnamon. Use a pastry brush to brush butter all over the surface of the dough, then spread the butter-sugar mixture on top. Sprinkle the chocolate chips on top. Tightly roll the long side of the dough away from you. Roll to make sure the seam is on the counter. Cut into 9 pieces. Lightly grease a 9-inch (23 cm) skillet. Arrange the pieces in the skillet. Cover with a tea towel and let rise 90 minutes, or until doubled in size.
Bake in the oven at 375 F (190 C) for 25-30 minutes. Let cool slightly.
Meanwhile, make the frosting by beating together the cream cheese and butter. Add the vanilla and mix in. Add the icing sugar and mix to combine.
Spread frosting on top of the warm sticky buns. Serve.