Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)

Grandma Barnett's Cream Cheese Pound Cake

Carol Needs shared this recipe with me.  It was one her Mom, Lola Barnett made often. 

Cream Cheese Pound Cake

1 1/2 c. butter, softened    (can use margarine as part)
8 oz. pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted flour
2 t.. vanilla

Combine first 2 ingredients, beat well with a heavy duty mixer. Gradually add sugar, beat until light and fluffy, (about 5 min.) Add eggs, one at a time, beat well after each addition. Room temperature works best.  Add flour to creamed mixture: beat well. Stir in vanilla.
Pour batter into a well greased 10" bundt or tubepan.  Bake at 325° for 1 hour & 30 min. or until cake tests done. Cool in pan 10 min.

*If using mini loaf pans, bake for 25 min. or until cake test done.

** If using white spelt flour: measure 3 heaping cups flour.**

Breakfast Bundt Cake

Breakfast Bundt Cake
1 c. ham, diced 
2 c. frozen tater tots
12 eggs, whisked
1 can Grands Biscuits, unbaked and diced up
2 c. cheddar cheese
1/4 c. milk
Mix together and pour into a sprayed bundt pan.  Bake at 400 for 45 minutes.  Dump onto a platter and serve. 

Cut recipe in half for small bundt pan.  Bacon is great in it too!!

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 cups water
1 cup oil
Ganache
1 c. heavy whipping cream
2 c. semi sweet chocolate morsels

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into a sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Then make Ganache. 
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 to 3 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Sour Cream Breakfast Cake

This recipe was shared with me by Aryn Youngberg.  Her are Aryn's comments about this recipe.... I love to make Breakfast Cake in my Fluted Pan! It has been a family favorite since I was a kid. We usually had it Sunday nights and enjoyed leftovers (if there were any) for breakfast the following week. It's the only cake I can really justify eating for breakfast 😉!

Sour Cream Breakfast Cake
1/2 cup butter - softened
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
6 tbs brown sugar, packed
6 tbs finely chopped nuts
1 tsp cinnamon
3/4 cup dried blueberries (optional)

Blend butter, sugar, eggs, and vanilla. Add flour, baking powder, soda, and salt, Blend in sour cream, but do not overmix. Make filling from brown sugar, nuts, and cinnamon. Layer in bundt pan in this order: 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling, 1/3 batter, and the last of the filling. Do not mix (or “marble”) as this will happen by itself as it bakes. Bake at 350 degrees for about 1 hour, or until it tests done with a toothpick in the center coming out clean. Let stand in pan for at least 10 minutes before attempting to remove (this is the hardest part!) Serve warm with butter.
*If adding blueberries - add them last to the batter before layering in the prepared pan.

Soda Pop Bundt Cake

Soda Pop Bundt Cake

1 1/2 c. butter, room temperature
3 c. sugar
5 large eggs, room temperature
3 cups  flour
2 T. Lemon Extract
3/4 c.7-up or Sprite

 Icing
4 T. butter, room temperature
3 c. powdered sugar
1 t. Lemon Extract
2 to 4 T. milk

Cake:  Cream together sugar and butter until fluffy and light.
With the mixer on low, add eggs one at a time and mix well.
Mix in lemon extract and soda and then slowly add in flour and mix until fully incorporated.  Pour batter into a sprayed bundt pan.
Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.

Icing:   Beat butter until light & creamy.  Add powdered sugar and extract & mix well. Thin with milk as needed.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c. water
1 c. oil
Ganache/Glaze
1/2 c. heavy whipping cream
1 c. semi sweet chocolate chips/morsels
2 to 3 c. powdered sugar

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Ganache
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Pour the chocolate chips into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  
Pour over cooled cake and serve.

Kentucky Butter Cake

Kentucky Butter Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 T. vanilla
3 c. all purpose flour
1 t. salt
1 t. baking powder
½ t. baking soda
1 c. buttermilk
Butter Glaze
⅓ c. butter
¾ c. granulated sugar
2 T. water
2 t. vanilla

Spray a 10" bundt pan very liberally. 

Place all the cake ingredients in the mixer bowl. Mix on low for 30 seconds and on medium speed for 3 minutes.

Pour the batter into the prepared pan and bake at 325 for 65-75 minutes until a toothpick comes out clean.

Glaze the cake while still warm & before removing from bundt pan.  To make the glaze combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.  Dust lightly with powdered sugar.

Great when made a day in advance, it becomes more moist and flavorful when it rests overnight.

Dust lightly with powdered sugar.  Serve with berry sauce.  

Strawberry Bundt Cake

My newest creation.....
Making bundt cakes for Jim Hugo's Memorial Service.  Wanted something fruity and cool as it is gonna be very hot.

Strawberry Bundt Cake
1 Strawberry Cake Mix
1 box Vanilla Pudding (I used a large....because that is what I had)
1/2 c. oil
1/2 c. water
1 c. strawberry yogurt
4 eggs
Mix well & beat for 2 minutes.
Add:
1 c. frozen sliced strawberries
Mix.
Pour batter into a sprayed bundt pan.  Bake at 350 for 45 minutes.

Glaze
1 c. powdered sugar
thin with lemon juice, milk or strawberry juice to desired taste and consistency.
Drizzle over warm cake.

Strawberry Bundt Cake

Making this for Granny's 75th birthday!!!  

Strawberry Bundt Cake
1 (18 1/4 ounce) boxes strawberry cake mix ( with pudding in the mix)
1 small box instant coconut cream pudding mix or vanilla or banana cream
1/3 c. vegetable oil
4 eggs
1small box strawberry gelatin
1 c. water

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 350 for 40 to 45 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you can or drizzle with strawberry sauce.

Lemon Loaf

Have you noticed that cake mixes are getting smaller??  I have a Lemon Pound Cake recipe that I have made since I was a little girl.  But now that cake mixes are only 15 or 16 ounces instead of 18 ounces it just isn't quite the same.  I think this recipe just might be the answer to that problem???  

Lemon Loaf
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Glaze – whisk all ingredients to combine.

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.

Complements: http://www.keyingredient.com/

Caramel Bundt Cake

I'm thinking this could fit right in there with my other caramel addiction items....must try soon!!!

Caramel Bundt Cake
3 cups all purpose flour
1 1/2 teaspoons Calumet baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla
1 cup buttermilk
1 CARAMEL SAUCE
1 cup packed light brown sugar
1/2 cup condensed milk
2 teaspoons corn syrup
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into tablespoon-size pieces
1 teaspoon vanilla

Preheat oven to 350°. Generously grease a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
To make the caramel sauce: Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.

Samoa Bundt Cake....

This is my latest Pinterest find....http://betsylife.com/2012/03/07/samoa-bundt-cake/
I love bundt cakes so they always get my attention.  I also love Samoa Girl Scout Cookies and it says this cakes is a giant sized replica.  I am so gonna try this.....but be sure you plan ahead for this one.  It takes hours before the sweetened condensed milk will be ready for this cake.  Read the whole recipe before you begin and plan accordingly.

Samoa Bundt Cake
Batter #1
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

Batter #2

1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1/4 cup oil
1/2 tsp salt
1 tsp vanilla
1/2 cup boiling water
1/2 cup milk

FROSTING

1 can of sweetened condensed milk
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut

TOPPING

 1/2 cups toasted coconut
1/2 cup chocolate chips, melted

Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add  dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Spray the bundt pan WELL and layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty.  Bake at 350 for 50 to 60 minutes.

LET COOL ENTIRELY

For the frosting, toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.  Frost cake with frosting and top with remaining toasted coconut.

Melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

Butter Bundt Cake

a new bundt cake to try....http://www.justapinch.com/recipes/dessert/cake/bust-your-buttons-butter-cake-2.html?source=fork_fb_bust_buttons_butter_cake

Butter Bundt Cake
3 c. cake flour
2 c. sugar
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 c. buttemilk
1 c. butter, softened
2 t. vanilla
1 t. almond extract
4 eggs
Buttery Glaze
1/3 c. butter
3/4 c. sugar
1 1/2 T. vanilla
Combine dry ingredients in Mixer bowl.  Add buttermilk, butter, flavorings and eggs.  Mix well, but don't over mix or cake will be tough. (Should take about 3 1/2 minutes.)
Pour batter into well sprayed and floured bundt pan.  (spraying is not enough)
Bake at 325 for 60 to 75 minutes.  Pierce the hot cake with a fork and slowly pour half the glaze over the cake.  Cool in the pan for 15 minutes then dump out onto a cake plate.  Pour remaining glaze over the cake. Serve with fruit or ice cream.  Refrigerate leftovers.
GLAZE.....Heat butter and sugar in saucepan over med. heat to a slow boil.  Stir in vanilla.  Cool slightly.

Fresh Strawberry Yogurt Bundt Cake

my first pinterest pin.....http://aspicyperspective.com/2010/05/farmstand-fresh.html

I think this looks yummy....it could also be made with raspberries....a great addition for my bundt cake collection

Recipe: Fresh Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Fresh Banana Bundt Cake

My newest bundt cake creation...a great way to use up those over ripe bananas.  A friend brought Kara a Banana Cake when Emalee was born and it was really good.  So I decided to try to make a Banana Bundt Cake ... I think it turned out great!

Fresh Banana Bundt Cake
1 yellow cake mix
1 c. water
1/2 c. oil
4 eggs
2 ripe bananas
1 small box banana cream pudding
Place all ingredients in mixer bowl and beat for 3 minutes.  Pour into sprayed bundt pan.  Bake at 350 for 45 minutes. Cool for 10 minutes and turn out on to cake plate.
Glaze with almond flavored powdered sugar glaze or simply dust with powdered sugar.

Main Dish Ideas for Cool Rise Dough.....

Here are some new recipes from Rhodes Dough that can also be used with the Cool Rise Dough...

Zesty Sausage Bundt

18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled and drained

Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat both sides of each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage.
Cover with plastic wrap and let rise until almost double.
Remove wrap and bake at 350°F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert onto serving platter.

Chicken Salad Stuffed Breadsticks

Breadsticks
16 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls thawed, but still cold
1/4 cup butter or margarine, melted
Parmesan cheese
garlic salt
Chicken Salad
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
salt
pepper
lettuce

Bread Sticks
Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350º for 15-20 minutes.
Chicken Salad
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.

Calzones

12 Rhodes Texas™ Rolls, thawed but still cold
flour
2 ounces sliced pepperoni
8 ounces sausage, browned and drained well
2 1/2-ounce can sliced olives, drained well
1/2 cup sliced fresh mushrooms
1/2 cup chopped green peppers
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
1 cup pizza sauce, heated

Press 3 rolls together and, using a little flour, roll them into a 12-inch circle.Make 3 more circles with the other rolls. Combine pepperoni, sausage, olives, mushrooms, green peppers, cheese and Italian seasoning. Divide mixture equally and spoon onto one half of each circle. Fold dough over (like a turnover) and pinch edges together to seal. Place on a large sprayed baking sheet. Bake at 350° for 20-25 minutes or until golden brown. To serve, dip in heated pizza sauce.

CARAMEL SNICKERDOODLE CAKE

Caramel Snickerdoodle Cake by Gold Medal Flour

1 3/4	cups plus 2 tablespoons sugar
2	teaspoons ground cinnamon
2 1/2	cups Gold Medal® all-purpose flour
2	teaspoons baking soda
1	teaspoon salt
1	can (5 oz) evaporated milk
1	cup sour cream
1/2	cup butter or margarine, melted
1	teaspoon vanilla
2	eggs, beaten
10	caramels, unwrapped

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.

In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.

In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.

Fresh Orange Cupcakes

A great versatile recipe.....Use Lime instead of orange and make KEY LIME CUPCAKES....use a Lemon cake mix and lemon zest and juice and make TANGY LEMON CUPCAKES......I think these could also be baked in a bundt cake pan for more great bundt cakes!!!!  I think I would probably add a box of instant pudding in place of the sugar for a bundt cake.....I need to play with this a bit.....

Fresh Orange Cupcakes
1 yellow cake mix
1/4 c. sugar
1 T. orange zest
1 c. orange juice
1/2 c. canola oil
1 t. vanilla
4 large eggs
In mixer bowl, combine the cake mix, sugar, and orange zest. Mix to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
Fill cupcake papers about 1/2 to 2/3 full. Bake at 350 for 20 to 25 minutes.  Cool on a cooling rack.
Orange Butter Cream Frosting
1 c. butter, very soft
6-8 c. powdered sugar
1/2 c. orange juice
1 t. grated orange zest
Place all ingredients in a large mixing bowl. Beat until smooth and creamy and of desired consistency. (Can add orange food coloring, if desired)
Make thinner for a glaze for the bundt cakes by adding more juice and drizzle over bundt cake.
Any leftover frosting would be great on a pan of brownies, chocolate and orange make a great combo...

Chocolate Stuffed Sticky Bundt

Rhodes Chocolate Stuffed Sticky Bundt has a sweet little surprise hidden inside each delicious bite! This recipe could be used with Cool Rise Roll Dough too.

Chocolate Stuffed Sticky Bundt
-Powered by Rhodes

24 Rhodes™ Dinner Rolls, thawed but still cold�
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Instructions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well 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