Ingredients:
For the dough:
5 cupsall-purpose flour, sifted (about 660 grams)
1/2 cupgranulated sugar
3/4 teaspoonkosher salt
1/3 cupunsalted butter, cubed and at room temperature
1 cupwarm milk (115°F)
2 1/4 teaspoonsinstant dry active yeast
2 eggs
1 egg yolk
4 cupsroom-temperature water
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For the filling:
1 cupdark brown sugar, tightly packed (200 grams)
2 1/2 tablespoonsground cinnamon
2 teaspoonscocoa powder
2 teaspoonsinstant espresso powder
1/4 teaspoonkosher salt
1/4 cupunsalted butter, melted
4 ouncesdark chocolate, melted
1/2 cupchopped pecans, toasted
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For the sticky bun topping:
1/2 cupunsalted butter
3/4 cupdark brown sugar
1/4 teaspooncinnamon
1/3 cupheavy cream
2 teaspoonsvanilla extract
1/4 teaspoonkosher salt
1 1/2 cupschopped pecans, toasted
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For the mocha glaze:
8 ouncescream cheese, room temperature
1/2 cuppowdered sugar
2 teaspoonscocoa powder
6 tablespoonswhole milk
2 teaspoonsespresso powder
Directions:
Make the dough: In a large stand mixer bowl fitted with the dough hook attachment, combine the flour, sugar, and salt. Add the butter, and mix to combine and break up the butter pieces.
In a small bowl, combine the warm milk and yeast. The mixture should bubble. Slowly pour the liquid into the stand mixer and begin kneading the dough at low speed. Add the eggs and yolk. As the dry and wet ingredients combine, increase the speed to medium.
When the dough begins to pull away from the edges (it should be somewhat sticky, but not so sticky that it sticks to your hands), remove the dough, and on a lightly floured surface, work it into a ball.
Line the Cook & Crisp Basket with a nonstick silicone baking mat (or parchment paper) and spray with nonstick cooking spray. Transfer dough to basket. Place basket in the pot. Close lid, then move slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95°F, and set time to 30 minutes. Press START/STOP to begin the rise. When the rise is complete (the dough should be doubled in size), remove the dough from the basket.
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a large 12- x 18-inch rectangle.
Make the filling and prepare the buns: Combine the sugar, cinnamon, cocoa powder, espresso powder, and salt in a medium bowl.
Carefully spread the melted butter over the surface of the dough in an even, smooth layer. Next, drizzle and spread the melted chocolate over the top. Generously coat the surface of the dough with the sugar mixture, leaving about a 1-inch gap along the length of one of the long sides. Add the chopped pecans.
Starting at the long edge with filling, carefully roll the dough towards the 1-inch side (without filling) to form a log or cinnamon-style roll. Using a serrated knife, carefully cut 12 (1 ½-inch) rolls. Cover with cling wrap and set aside.
Make the sticky bun topping: In a medium saucepan over medium-low heat, melt the butter and the sugar. Stir in the cinnamon, heavy cream, vanilla, and salt. Turn off the heat and mix in the pecans.
Cook the buns: Add 4 cups of water to the pot. Add ¼ cup of the prepared sticky bun topping to the Ninja Multi-Purpose Pan lined with parchment paper (or an 8-inch round baking pan lined with parchment paper) and move to evenly cover. Arrange 6 of the sticky buns in the pan.
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Close the lid and move the slider to STEAMCRISP.
Select STEAM & BAKE, set temperature to 325°F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approximately 5 to 10 minutes as the unit steams, then the timer will start counting down). Add 1 minute of cooking time, if the dough needs a bit longer to cook. Set the cooked buns aside and let cool for at least 5 minutes. Repeat the process with the remaining 6 uncooked buns; you may need to replenish the water.
Make the mocha glaze: In a large stand mixer fitted with a paddle attachment (or with a medium bowl and spatula), combine the cream cheese, powdered sugar, and cocoa powder. In a separate small bowl, mix the milk and espresso powder until dissolved. Add the mixture into the stand mixer, and combine until smooth and creamy.
When the buns have finished cooking, drizzle with glaze, and finish with the remainder of the warmed sticky bun topping.