Chocolate-Stuffed Sticky Bundt

By Gilmore

A must for Sunday brunch, this fresh-from-the-oven treat tastes spectacular. Best of all, convenient frozen yeast rolls are the basis for this masterpiece, allowing for no-fuss preparation and picture-perfect results.

Ingredients

• 24 Rhodes™ Dinner Rolls, thawed but still cold
• 1-1/2 cups milk chocolate morsels
• 1/2 cup sugar
• 1 tablespoon baking cocoa
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Cut rolls in half. Wrap each half around 1 teaspoon chocolate morsels and completely enclose. In a bowl, mix sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large fluted tube pan sprayed with cooking spray. Sprinkle any remaining sugar mixture and pecans over rolls.

Stir together butter and brown sugar in a small microwave-safe bowl. Microwave 30 seconds. Stir well; pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan, about 1 hour. Bake at 350° for 35 minutes or until golden brown. Cover with foil last 10 minutes of baking if rolls brown too quickly. Invert immediately onto serving platter. Yield: 12-16 servings.