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Chocolate Stuffed Sticky Bundt recipe (Dessert)

Yield: 12 Servings

24   Rhodes™ Dinner Rolls, thawed but still cold
cups milk chocolate chips
½ cups granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
½ cups chopped pecans or toffee bits
½ cups butter or margarine, melted
½ cups packed brown sugar

Posted by Rhodes Bake-N-Serv on May 10, 2010


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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