Instructions: Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed I minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if Indentation remains when touched.)

Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.

Punch dough down. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine.

Mix chocolate chips, 2 tablespoons brown sugar and the cinna- mon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.

Heat oven to 350 F. Bake 30 to 35 minutes or until dark brown. Immediately invert on heat- proof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.

Yield: 15 Buns

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