Chocolate Stuffed Sticky Bundt
From rhodesbread 13 years agoIngredients
- 24 Rhodes™ dinner rolls, thawed but still cold shopping list
- 1 1/2 cups milk chocolate chips shopping list
- 1/2 cup granulated sugar shopping list
- 1 tablespoon cocoa shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 cup chopped pecans or toffee bits shopping list
- 1/2 cup butter or margarine, melted shopping list
- 1/2 cup packed brown sugar shopping list
How to make it
- Cut rolls in half and flatten each half.
- Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon.
- Dip each roll half in sugar mixture until well coated.
- Place in a large sprayed bundt pan.
- Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls.
- Combine butter and brown sugar in a small bowl and microwave 30 seconds.
- Stir well and pour over rolls.
- Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes.
- Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
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