Cinnamon Roll Chocolate Chip Breakfast Ring

Ingredients:

1/2 cup butter, softened

2 (12.4-oz.) cans refrigerated cinnamon rolls with Icing

1/2 cup firmly packed brown sugar

1/4 cup chocolate chips

Directions:

Heat oven to 375°F.

Using 1 tablespoon of the butter, generously butter 12-cup bundt pan.

In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

Separate both cans of dough into 16 rolls. Cut each roll in quarters.

Place half of roll pieces in pan.

Sprinkle with half of the brown sugar.

Drizzle with half of the melted butter.

Sprinkle with chocolate chips.

Repeat with remaining roll pieces, brown sugar, melted butter, and chocolate chips.

For a firmer ring, I lightly packed down ingredients to fill gaps in pan before cooking.

Bake 20 to 24 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. (Remember, you will not see bottom once flipped so pulling apart to test dough is best method and will not harm presentation).

Cool in pan 2 minutes.

Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan.

Cool 10 minutes.

Microwave icing from cinnamon roll cans on high 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring.

Cut into wedges to serve.