Chocolate Chip Cinnamon Breakfast Ring

Serves: 5
Total Calories: 360


1/2 cup butter, divided
2 (12-ounce) cans refrigerated cinnamon rolls with icing, divided
1 (3-ounce) box non-instant vanilla pudding, divided
1/2 cup packed brown sugar, divided
1/4 cup semisweet chocolate chips


Heat oven to 375°. Using 1 tablespoon butter, generously butter a 12-cup Bundt pan. In small microwaveable bowl, melt remaining butter on HIGH 1 minute.

Separate dough into 16 rolls. Cut each roll in half crosswise and place half in pan. Sprinkle with half pudding mix and half brown sugar. Drizzle with half the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar, and melted butter. Sprinkle with chocolate chips.

Bake 24–28 minutes or until rolls are deep golden brown, and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heat-proof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on HIGH 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 360
Calories from Fat: 188

This Chocolate Chip Cinnamon Breakfast Ring recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.

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