Instructions

• Preheat oven to 375°F (190°C).
• Lightly coat a fluted (Bundt-style) pan to prevent sticking (you may use a small amount of the melted butter if you like).
• In a small bowl, combine the brown sugar, cinnamon, and mini chocolate chips.
• In a separate bowl, stir together the melted butter and maple syrup.
• Divide the brown sugar mixture into two equal portions. Spread one portion evenly over the bottom of the prepared pan.
• Divide the butter–maple syrup mixture into two equal portions. Pour one portion evenly over the brown sugar layer in the pan.
• Working one roll at a time, take each refrigerated dinner roll and lightly coat it in the remaining brown sugar mixture (toss or press gently so the coating sticks). Arrange the coated rolls in the pan in a circle to form a ring, using all rolls from the two tubes.
• Pour the remaining butter–maple syrup mixture evenly over the arranged rolls.
• Bake for 20 minutes, until the rolls are cooked through and golden on top.
• Remove the pan from the oven and let sit 3–5 minutes. Run a knife around the pan edge if needed, then invert the pan onto a platter to release the sticky bun ring.