Serves: 5
Total Calories: 296
1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup Bundt® pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 1 minute or until melted when stirred.
2. Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
3. Bake at 375°F. for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Invert onto serving platter. Cool 15 minutes.
4. Microwave icing on HIGH for 10 seconds to soften. Drizzle icing over ring. Cut into wedges to serve.
High Altitude Instructions:
No change.
This Chocolate Chip-Cinnamon Breakfast Ring recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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