Chocolate Sticky Bread 2 (16 ounce) loaves frozen bread dough 3/4 cup granulated sugar 1 tablespoon Hershey’s cocoa 1 teaspoon ground cinnamon 1/2 cup (1 stick) butter or margarine, melted and divided 1/2 cup firmly packed light brown sugar 1/4 cup water Semisweet or milk chocolate baking pieces
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.
Preheat oven to 350 degrees F.
Pinch off pieces of bread dough; form into 1 1/2-inch diameter balls, placing 3 baking pieces inside each ball. Dip each ball into 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.
