Earlier in the month, we had out of town guests, the perfect opportunity to try something new for breakfast. The picture (thanks Mona for snapping a pic) doesn’t do the ooey-gooey breakfast justice. It was delicious. And it was even great a few days later reheated.
Chocolate Chip Cinnamon Roll Coffee Cake
Source: Pillsbury Christmas 2008 (Yes, I know. I have a cookbook addiction.)
- 1/2 cup butter or margarine, softened
- 2 12.4-oz. cans Pillsbury refrigerated cinnamon rolls with icing
- 1 3.4-oz. package vanilla pudding and pie filling mix (not instant)
- 1/2 cup firmly packed brown sugar
- 1/4 cup miniature semisweet chocolate chips
Preheat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwaveable bowl. Microwave on high for 1 minute or until melted when stirred.
Separate both cans of dough into 16 rolls; cut each in half crosswise. Place half of roll pieces in greased pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
Bake for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in the pan 2 minutes. Invert onto a serving platter. (Don’t use a regular dinner plate as your serving platter unless you want icing to drip off the edges of the plate.) Cool 15 minutes.
Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Cut into wedges. Serve warm.