Chocolate Chip-Cinnamon Breakfast Ring

Chocolate Chip-Cinnamon Breakfast Ring

1/2 c. butter, softened
2 12.4 oz cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla putting and pie filling mix (not instant)
1/2 c. packed brown sugar
1/4 c. miniature semisweet chocolate chips

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small microwaveable bowl, microwave remaining butter on High 1 minute or until melted when stirred.

Separate dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the putting mix and half 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.

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.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.