Chocolate-stuffed Sticky Bundt

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 24 pieces rhodes frozen rolls, thawed but still cold
• 1 -1 1/2 cup milk chocolate chips
• 1/2 cup sugar
• 1 tablespoon baking cocoa
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans (optional if there’s an issue/allergy with nuts) (optional)
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Recipe

• 1 cut rolls in half.
• 2 wrap each half around 1 teaspoon chocolate morsels and completely enclose (roll into ball around chips).
• 3 in a bowl, mix sugar, cocoa and cinnamon.
• 4 roll each roll half in the mixture until well coated.
• 5 place in a large fluted pan sprayed with nonstick cooking spray.
• 6 sprinkle any remaining sugar mixture, and pecans over rolls.
• 7 in a small microwave safe bowl, stir together brown sugar and butter.
• 8 microwave for 30 seconds.
• 9 stir well, pour over rolls.
• 10 cover with plastic wrap (coat wrap with nonstick spray to prevent sticking) and let rise until to the top of the pan (about 1 hour).
• 11 bake at 350 for 35 minutes or until golden brown.
• 12 cover with foil during last 10 minutes of baking if top browns too quickly.
• 13 invert immediately onto serving platter.