Chocolate Chip Cinnamon Breakfast Ring

I always try to plan out all of my recipes for Christmas a few weeks in advance.  I like to have a list of the things we're going to make and bake for Christmas Eve and Christmas Day.  After that, a grocery list is made.  This year, due to traveling I wasn't on top of my lists.  Thankfully, I was able to throw together a menu and list this past Monday thanks to Pinterest.  I went through my Breakfast, Christmas, Appetizer and Drink boards and made my menu.  

I have a handful of tasty recipes to share with you over the next few weeks.  I'm happy to report that all of the recipes I chose for the holiday were a success.  The first one I've decided to share was the Christmas breakfast recipe.  My dad always makes bacon and eggs.  I decided this breakfast ring would be the perfect final touch for the meal.  Who doesn't like something sweet along with their bacon and eggs?!?  

I used a bunt cake pan to make this ring.  I used Pam instead of butter.  I honestly felt the recipe would be just as good with half the butter.  I also didn't use all of the pudding mix.  Those are the only suggested changes I would recommend.  It was easy to make.  My icing was running because I didn't wait long enough for the cake to cool, but it was really good warm.  The entire family gave this recipe two thumbs up.  They even suggested I make it again next year.  This would also be a great recipe for a brunch or coffee date.  Enjoy! 

Chocolate Chip Cinnamon Breakfast Ring

Courtesy of Pillsbury 

          Ingredients

1/2

cup butter, softened

2

(12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing

1

(3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)

1/2

cup firmly packed brown sugar

1/4

cup miniature semisweet chocolate chips

Directions

1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

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

3. Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.

4. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.