Chocolate Stuffed Sticky Bundt
by: Shelly Reber
24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups Milk Chocolate Chips
1/2 cup Granulated Sugar
1 tbsp Cocoa
1 tbsp Ground Cinnamon
1/2 cup chopped Pecans or Toffee Bits
1/2 cup Butter or Margarine, melted
1/2 cup packed Brown Sugar
Directions: Cut rolls in half. Wrap each half around 1 tsp 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 large bundt pan sprayed with non-stick cooking spray. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 35 minutes. Cover with foil the last 10 minutes of the baking. Invert immediately onto serving platter.
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