Hot Cocoa Sticky Bundt

Ingredients

• 24 frozen dinner rolls, thawed but still cold
• 1 1/2 cups milk chocolate chips
• 1/2 cup hot cocoa mix
• 1/2 cup brown sugar, packed
• 1/2 cup butter, melted
• 2/3 cup toffee pieces
• 1/4 cup pecan

Directions

1. 1

   Cut the rolls in half and wrap each half around 1 teaspoon of chocolate chips, enclose completely.

2. 2

   Roll each bundle in the cocoa mix until well coated; layer in a 12-cup bundt pan that has been sprayed with non-stick cooking spray.

3. 3

   Sprinkle pecans and toffee bits over each layer of rolls and finally sprinkle any remaining cocoa mix over all.

4. 4

   Combine the butter and brown sugar in a bowl and microwave for 30 seconds, stir to combine and pour over rolls.

5. 5

   Cover pan with plastic wrap and let rise almost to the top of the pan.

6. 6

   Bake at 350 degrees for 35 minutes, cover with foil last 10 minutes.

7. 7

   Invert onto serving plate and enjoy.

8. 8

   Please note: The cooking time allows 2 1/2 hours approximately for the dough to rise. This will depend on room temperature, altitude, etc.