Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

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

Cook's Note

To make ahead: Prepare as directed through step 2. Cover loosely with plastic wrap and refrigerate up to 24 hours. Let rise at room temperature about 2 hours or until doubled in size. Bake as directed in step 4.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Sausage Bread Brunch Sandwich

Recipe courtesy of Jeff Mauro

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Monkey Bread

Recipe courtesy of Katie Lee

Pecan Pie Monkey Bread

Recipe courtesy of Bobby Flay

Nancy Reagan's Monkey Bread

Recipe courtesy of Robert H Doherty

Monkey and Gorilla Bread

Recipe courtesy of Vita Shanley

Sticky Monkey Bread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.