Hot Cocoa Sticky Bundt
"I haven't tried this yet but found it as an advertisement from Rhodes rolls. It was posted in a TOH Bonus Book. Being a chocolate lover, it caught my attention."
photo by TasteTester
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 24 frozen dinner rolls, thawed but still cold
- 354.88 ml milk chocolate chips
- 118.29 ml hot cocoa mix
- 118.29 ml brown sugar, packed
- 118.29 ml butter, melted
- 157.80 ml toffee pieces
- 59.14 ml pecans
directions
- Cut the rolls in half and wrap each half around 1 teaspoon of chocolate chips, enclose completely.
- Roll each bundle in the cocoa mix until well coated; layer in a 12-cup bundt pan that has been sprayed with non-stick cooking spray.
- Sprinkle pecans and toffee bits over each layer of rolls and finally sprinkle any remaining cocoa mix over all.
- Combine the butter and brown sugar in a bowl and microwave for 30 seconds, stir to combine and pour over rolls.
- Cover pan with plastic wrap and let rise almost to the top of the pan.
- Bake at 350 degrees for 35 minutes, cover with foil last 10 minutes.
- Invert onto serving plate and enjoy.
- Please note: The cooking time allows 2 1/2 hours approximately for the dough to rise. This will depend on room temperature, altitude, etc.
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Reviews
-
We made this yesterday and loved it! My son liked the chocolate "center" in each piece of the bundt cake, and I especially liked the buttery toffee mixture which baked into a delicious caramel-type coating. It's also fun to grab pieces right from the cake, just like with monkey bread. I set it on the table and people were pulling the little individual round sections off and wolfing them down. Such a good recipe -- I'll definitely make this one again. Thanks, Paula G
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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