Chocolate Chip-Cinnamon Breakfast Ring

By á-1672

"This is a family favorite! I use the recipe exactly as printed. It's great when we have guests staying with us because I put everything except the butter in the pan the night before, refrigerate, and then in the morning, I drizzle the melted butter over the top and bake. My kids actually prefer it cold so when it's just us, I bake it the night before and leave to cool on the countertop overnight. (Tip: It's super sweet though too so I typically offer a fruit bowl and/or eggs on the side.)"

Ingredients

• 1/2cup butter, softened
• 2(12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
• 1(3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1/2cup firmly packed brown sugar
• 1/4cup miniature semisweet chocolate chips

Details

Servings 16
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
2Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
3Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
4Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.