Milk Chocolate Bubble Ring Recipes

MILK CHOCOLATE BUBBLE RING

Steps:

• Remove biscuits from packages; separate into individual biscuits.
• Using your hands, flatten each biscuit into a 2 1/2- 3-inch round of dough.
• Unwrap the milk chocolate kisses.
• Place a chocolate kiss, point side up, in the center of each round of dough.
• Bring the edge of the dough up and around the kiss to form a ball.
• Pinch the edge of the dough together to seal firmly.
• In a small bowl, combine sugar and cinnamon.
• Dip each ball of dough into the melted butter, then roll it in the sugar mixture.
• Arrange the coated balls of dough in a greased 6 cup ring mold.
• (Bundt or other) Form two layers, positioning the balls of dough in the second layer between the balls of the first layer.
• Bake at 375 for about 20 minutes or til golden brown.
• Cool 1 minute on a wire rack.
• Invert onto a serving place.
• Serve warm.

APRICOT BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

CARAMEL BUBBLE RING

Steps:

• Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
• In a small bowl stir together sugr and cinnamon; set aside.
• Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
• Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
• Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
• Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

CINNAMON BUBBLE RING

Steps:

• Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
• Combine sugar and cinnamon in a small bowl.
• Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
• Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
• Serve warm.