Recipe

Easy Chocolate-almond Bubble Bread Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 2 months ago this is fast and easy to make... you are starting with frozen pre-made bread dough... and using chocolate kisses ..the recipe and photo are courtesy of Midwest Living Prep:30m Cook:20m Servings:10	Peetabear
	sweet bubble bread chocolate kisses almonds chocolate glaze easy

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Ingredients

1 16-ounce loaf frozen sweet roll dough or frozen white roll dough

1/2 cup granulated sugar

1 teaspoon unsweetened Dutch-process cocoa powder or unsweetened cocoa powder

1 teaspoon ground cinnamon

20 milk chocolate kisses or milk chocolate kisses with almonds, unwrapped

1/4 cup butter, melted

3 tablespoons butter

1/3 cup semisweet chocolate pieces

1/4 cup packed brown sugar

2 tablespoons light-colored corn syrup

1/4 teaspoon vanilla

1/4 cup sliced almonds, toasted

Directions

1. Thaw frozen dough for 2 to 3 hours at room temperature or overnight in refrigerator. Generously grease a 10-inch fluted tube pan; set aside.

2. In a small mixing bowl, combine the 1/2 cup granulated sugar, cocoa powder and cinnamon; stir until well combined; set aside.

3. With sharp knife or kitchen scissors, cut dough crosswise into 5 slices. Cut each slice into fourths, making 20 pieces. Using your hands, flatten each dough piece into a 2-1/2 to 3-inch round of dough. Place a chocolate kiss, point side up, in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edges of the dough together to seal firmly.

4. Dip each ball of dough into the 1/4 cup melted butter, then roll it in the sugar mixture.

5. Arrange the coated balls of dough in the pan in 2 layers. Drizzle with any remaining butter and sprinkle with any remaining sugar mixture. Cover and let rise in warm place until almost double (about 2 hours).

6. Bake in a 375 degree F oven for 30 minutes. Cover with foil during the last 10 minutes of baking time to avoid overbrowning. Meanwhile, for topping, in a small saucepan, melt 3 tablespoons butter. Stir in semisweet chocolate pieces, brown sugar and corn syrup. Cook and stir over low heat just until chocolate begins to melt and mixture is well-combined and smooth. Remove saucepan from heat. Stir in vanilla. Loosen rolls from pan; invert onto a serving plate and remove pan. Spoon chocolate topping over the wreath. Sprinkle with toasted almonds. Let stand 15 minutes. Serve warm.

Makes 1 ring (10 servings).

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