1/2 cup butter, softened
2 (12.4 ounce) cans refrigerated Cinnamon
Rolls with Icing
1 (3.4 oounce) package vanilla pudding and pie filling mix (not instant)
1/2 cup firmly packed brown sugar
1/4 cup miniature semisweet chocolate chips
Directions:
Heat oven to 375 degrees. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan.
Place remaining butter in small microwave-safe bowl. Microwave on high for 1 minute or until melted when stirred.
Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered 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 at 375 degrees for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Invert onto serving platter. Cool 15 minutes.
Microwave icing on high for 10 seconds to soften. Drizzle icing over ring. Cut into wedges to serve.
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