Chocolate Stuffed Sticky Bundt
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Ingredients
| 24 | Rhodes Dinner Rolls, thawed but still cold | | 1-1/2 cup | milk chocolate chips | | 1/2 cup | granulated sugar | | 1 tbsp. | cocoa | | 1 tsp. | ground cinnamon | | 1/2 cup | chopped pecans or | | toffee bits | | 1/2 cup | butter or | | margarine, melted | | 1/2 cup | packed brown sugar |
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Instructions
Cut rolls in 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. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees F. for 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter. Enjoy!
Author's Comments
A perfect cake for the holidays, this Sticky Bundt has a delicious surprise hidden inside each bite!
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