This is something for Christmas morning before opening presents of a great brunch dish. It has a lot of chocolate and is not too sweet. It does have nuts, caramel, cinnamon and still more chocolate. I hope you like it.

1 cup sugar
3 teaspoons cinnamon
2 cans chocolate cinnamon rolls
2 cups nuts I used pecans
1 cup dark chocolate chips
1 stick butter
1 cup brown sugar
1 teaspoon chocolate vodka
2 teaspoon fireball
The chocolate sauce that came with the rolls

Mix sugar and cinnamon.

In a sauce pan on medium heat add butter and brown sugar cook until it bubbles. Stir constantly. Cook for 5 minutes. Add chocolate vodka and fireball and stir.

Add pecans cook for 3 minutes.

Spray Bundt pan with cooking spray and heavily.

Add bottom of a Bundt pan.

Cut chocolate rolls into quarters and place pieces into layers in Bundt pan. Sprinkle cinnamon sugar a chocolate chips between each layer.

Heat oven to 350.

Bake for 33-40 minutes until firm to the push.

Let cool for 20 minutes.

Use a knife dislodge the monkey bread from the side.

Using a plate larger than the Bundt turn the monkey bread over.

Tap on pan hopefully everything comes out.

Scrape out all remaining caramel and nuts. Place in center of monkey bread.

Top with chocolate sauce.

Serve.