Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package Pillsbury® Hot Roll Mix

  2. 1 cup hot water,

  3. 120 to 130 degrees F

  4. 2 tablespoons butter, softened

  5. 1 large egg

  6. CRISCO® Butter No-Stick Cooking Spray

  7. 1/2 cup coarsely chopped nuts

  8. 1 cup sugar

  9. 1 tablespoon ground cinnamon

  10. 1/3 cup butter, melted

  11. 2/3 cup Smucker's® Caramel Spoonable Ice Cream Topping

  12. 3 tablespoons Hungry Jack® Microwave Ready Butter Flavored Syrup

Instructions Jump to Ingredients ↑

  1. Prepare hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan.

  2. Mix sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough.

  3. Cover loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.

  4. Heat oven to 350F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.


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