Caramel Monkey Bread
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 6
- Cholesterol
- 37
- Sodium
- 221
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
1 (16 oz.) pkg. Pillsbury® Hot Roll Mix
1 cup hot water, 120 degrees to 130 degrees F
2 tbsps. butter, softened
1 large egg
Crisco® Butter No-Stick Cooking Spray
1/2 cup coarsely chopped nuts
1 cup sugar
1 tbsp. ground cinnamon
1/3 cup butter, melted
2/3 cup Smucker's® Caramel Spoonable Ice Cream Topping
3 tbsps. Hungry Jack® Microwave Ready Butter Flavored Syrup
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.