Chocolate Chip-Cinnamon Breakfast Ring

February 20, 2008

Chocolate

Chip-Cinnamon

Breakfast Ring


1/2 cup Butter, softened 2 (12.4 oz.) cans Pillsbury refrigerated Cinnamon Rolls w/ Icing 1 (3.4 oz.) pkg. Vanilla Pudding & Pie filling mix, NOT INSTANT 1/2 cup firmly packed Brown Sugar 1/4 cup semisweet Chocolate Chips	Heat oven to 375 degrees. Using 1 tbs. of the butter, generously butter a 12-cup Bundt pan. Place remaining butter in a small bowl and microwave until melted when stirred. Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered pan. Sprinkle with half pudding mix and half of the brown sugar. Drizzle with half melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and butter. Sprinkle with chips. Bake for 24-28 mins. or until rolls are golden brown. Cool in pan 2 mins. Invert onto serving platter. Allow to cool 15 mins. before serving. Makes 16 servings.