Chocolate Chip Cinnamon Breakfast Ring

Need an easy special treat? This quick version of a classic "bubble" coffee cake uses ready-to-bake cinnamon rolls, and the chocolate chips make it irresistible!

• Ready In: 55 mins
• Serves: 16
• Yields: 16

Ingredients

• 1⁄2 cup butter, softened
• 2 (12 1/2ounce) cans  pillsbury refrigerated  cinnamon roll dough, with icing
• 1 (3 1/2ounce) package vanilla pudding mix (not instant)
• 1⁄2 cup brown sugar, firmly packed
• 1⁄4 cup  miniature semisweet chocolate chips

Directions

1. Heat oven to 375°F
2. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan.
3. Place remaining butter in small microwave-safe bowl.
4. Microwave on HIGH for 1 minute or until melted when stirred.
5. Separate dough into 16 rolls.
6. Cut each roll in half crosswise.
7. Place half of roll pieces in buttered pan.
8. Sprinkle with half of the pudding mix and half of the brown sugar.
9. Drizzle with half of the melted butter.
10. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter.
11. Sprinkle with chocolate chips.
12. Bake at 375°F for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart.
13. Cool in pan 2 minutes.
14. Invert onto serving platter.
15. Cool 15 minutes.
16. Microwave icing on HIGH for 10 seconds to soften.
17. Drizzle icing over ring.
18. Cut into wedges to serve.