Hot Cocoa Sticky Bundt

24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen’s Gourmet Hot Cocoa mix
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls.

Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Add comment