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Caramel Monkey Bread

Recipe provided by Smucker's® Ice Cream Toppings

12 ServingsPrep: 30 min. + resting Bake: 25 min.

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 Spoonable Ice Cream Topping
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup

Directions

PREPARE hot roll mix according to package directions using the hot
water, softened butter and egg. Proceed through COVER step below.
Allow dough to rest 5 minutes. Coat 12-cup fluted plan 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

2 of 2

Caramel Monkey Bread (continued)

Directions (continued)

minutes or until doubled in size. Remove cover.
HEAT oven to 350°F. Bake 25-30 minutes or until golden brown.
Immediately invert onto serving plate. Let rest 5 minutes. Remove
pan. Serve warm. Yield: 12 servings.

TIP:To make ahead: Prepare as directed through second step. 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.