Milk Chocolate Bubble Ring

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“My daughter discovered this in one of my chocolate cookbooks. She wanted to try it so I just let her do her thing (she was 13 at the time) and we all loved it. We have made it many times since. Delicious!”

Ingredients Nutrition

  • 2 packages refrigerated biscuits
  • 20 milk chocolate kisses
  • 12 cup sugar
  • 12 teaspoon ground cinnamon
  • 14 cup butter, melted


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

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