Zutaten für Milk Chocolate Bubble Ring
- Refrigerated Biscuits
- 10 milk chocolate kisses
- 1/4 cup granulated sugar
- Ground Cinnamon
- Butter
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Zubereitung von Milk Chocolate Bubble Ring
- Preheat oven to 375°F (190°C). Grease a 6-cup ring mold.
- Separate the refrigerated biscuits into 10 individual biscuits.
- Gently flatten each biscuit into a 2 1/2 - 3-inch round using your hands.
- Unwrap the milk chocolate kisses.
- Place one chocolate kiss, point-side up, in the center of each biscuit round.
- Bring the edges of the dough up and around the kiss, forming a ball. Pinch the dough firmly to seal.
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Dip each dough ball into the melted butter, ensuring it's evenly coated.
- Roll the buttered dough ball in the cinnamon-sugar mixture until fully coated.
- Arrange the coated dough balls in the greased ring mold, forming two layers. Place the balls of the second layer between the balls of the first layer.
- Bake for 20-25 minutes, or until the dough is golden brown.
- Let cool in the mold for 1 minute before inverting onto a serving plate.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
35g
Fat
14g
Carbs
6g
