Chocolate Quicky Sticky Bread
Print Category Buns and traditinal Thematic No thematic Source Hershey's Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 2 loaves (16-oz. each) frozen bread dough
- 3/4 cup (175mL) granulated sugar
- 1 tablespoon (15mL) HERSHEY'S Cocoa
- 1 teaspoon (5mL) ground cinnamon
- 1/2 cup (125mL) butter or margarine, melted and divided
- 1/2 cup (125mL) packed light brown sugar
- 1/4 cup (60mL) water
- HERSHEY'S Mini KISSES Brand Milk Chocolates
Preparation
- Thaw loaves as directed on package; let rise until doubled.
- Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.
- Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.
- Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.
Cook commentary
Bake Time: 45 to 50 minutes
Yield: 12 servings
No comment