Saturday, January 1, 2011

Chocolate Stuffed Sticky Bread



1 pkg Rhodes Dinner Rolls(24 in pkg)
1 1/2 C chocolate chips
1/2 C sugar
1 T unsweetened cocoa
1 t cinnamon
1/2 C chopped pecans, walnuts or toffee bits
1/2 C melted butter
1/2 C packed brown sugar
Thaw rolls, cut each one in half, flatten a bit and wrap around about 1 t chocolate chips (5 or 6).
Mix sugar, cocoa and cinnamon in a small bowl, roll each roll in sugar mixture and drop into a Bundt pan that has been well sprayed with Pam.
Sprinkle remaining sugar mixture and nuts over the rolls.
Mix butter and brown sugar and pour over rolls.
Cover with plastic wrap and let rise to the top of the pan.
Bake at 350 about 35-40 minutes, covering with a piece of foil the last 10 minutes of baking.
Immediately turn out on plate.

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