- 1 (16 ounce) package Pillsbury® Hot Roll Mix
- 1 cup hot water, 120 to 130 degrees F
- 2 tablespoons butter, softened
- 1 large egg
- CRISCO® Butter 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 Spoonable Ice Cream Topping
- 3 tablespoons Hungry Jack® Microwave Ready Butter Flavored Syrup
- 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.
- 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.
- Cover loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.
- 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.