Prep Time 30m
Cook Time 30m
Ready Time 120m
Yield 12 servings


Ingredients
  • 1 (16 oz.) package Pillsbury™ Hot Roll Mix
  • 1 cup hot water, 120° to 130°F
  • 2 tablespoons butter, softened
  • 1 large egg
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1/2 cup coarsely chopped nuts
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup butter, melted
  • 2/3 cup Smucker's® Caramel Flavored Topping
  • 3 tablespoons Hungry Jack® Butter Flavored Syrup
Preparation Directions
  • Step 1Prepare 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.
  • Step 2Mix 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.
  • Step 3Cover loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.
  • Step 4Heat oven to 350ºF. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.
  • TipTo make ahead: Prepare as directed through step 2. Cover loosely with plastic wrap and refrigerate up to 24 hours. Let rise at room temperature 1 1/2 to 2 hours or until doubled in size. Bake as directed in step 4.
doughboy doughboy

There's More Where That Came From!

Ratings & Reviews

0-0 of 0

Want To Seriously Up Your Brownie Game?

Brownies are great—and we’ve got a few ways to make them even more amazing.

Let’s Do It

Don’t Miss a Bite!

Stay in the know about our latest recipes, new products, promotions, and more with our monthly newsletter. 

Sign Me Up