Chocolate Stuffed Sticky Bundt Recipes

CHOCOLATE-STUFFED FRENCH TOAST

Steps:

• In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
• In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
• Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

STUFFED STICKY BUNDT CAKE

Steps:

• 1. Grease a Bundt pan with cooking spray and set aside. In a medium bowl mix together granulated sugar, cocoa, and cinnamon.
• 2. Cut each dinner roll in half and flatten each piece. Then alternating between white chocolate and butterscotch chips place 6 to 8 chips on each roll, and wrap the rolls around the chips making a ball.
• 3. Roll each ball through the sugar/cocoa mix and place inside Bundt pan. Pour remaining sugar/cocoa mix evenly over rolls in pan.
• 4. In the medium bowl combine brown sugar and butter, and microwave in 30 second intervals stirring in between and tell butter and sugar are melted and smooth. Pour this mixture over rolls in pan.
• 5. Place butter cake pan in the oven (you might want to put a cookie sheet underneath to catch anything that may drip out), turn oven to 350° and let the oven preheat while pan is inside. Once the oven has reached temperature bake for 35 minutes. Immediately invert onto a tray or plate and enjoy!

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• 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.

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in 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. Stir together butter and brown sugar in a small, microwave safe bowl. 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 for 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in 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. Stir together butter and brown sugar in a small, microwave safe bowl. 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 degrees F. 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.