Chocolate-stuffed Sticky Bundt

This was presented at a taste of home cooking school, and is a delectable twist on the classic "monkey bread" recipe! Great for potlucks or school events!

• Ready In: 55 mins
• Serves: 12-16

Ingredients

• 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

Directions

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.