Chocolate Stuffed Sticky Bundt
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
12 Buns
- Serves:
- 12
ingredients
- 24 rhodes dinner rolls, thawed but still cold
- 1 1⁄2 cups milk chocolate, chips
- 1⁄2 cup granulated sugar
- 1 tablespoon cocoa
- 1 teaspoon ground cinnamon
- 1⁄2 cup chopped pecans or 1/2 cup toffee pieces, bits
- 1⁄2 cup butter or 1/2 cup margarine, melted
- 1⁄2 cup packed brown sugar
directions
- 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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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>