Honey Cinnamon Rolls Recipe

Ingredients

1 (3 ounce) package instant vanilla pudding mix

1 (8 ounce) package bourbon whiskey

2 tablespoons cornstarch

1 cup brown sugar

3 tablespoons HERSHEY'S Cocoa Powder

1 cup ganache or honey

1 teaspoon lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat vanilla pudding mix, bourbon whiskey and cornstarch in large bowl until smooth. Add cocoa, brown sugar, 1 cup of cocoa mixture, mix and mix until well blended. Mix in lemon zest. Stir in chocolate chips. Pour into 9x13 inch jelly-roll pan or custard pan. Do not grease pan or plastic wrap.

Bake at 350 degrees F (175 degrees C) for 1 hour or until centers of paper and cake are golden. Cool completely. Refrigerate 1 to 2 hours before cutting into bars or squares.

Comments

Fran writes:

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I have made this again and again. It is absolutely delicious! If you want egg recipes that are a bit different from the Mahalos, give this recipe a try. It is indeed a great starting point: "tofu" based. I found that I could substitute the toffee bits for the crumbbits and still come up with a great recipe. Many thanks for the recipe!

Honey Cinnamon Rolls Recipe

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