“This sticky, sweet pull-apart bread is sure to be a hit at your next brunch.” - by Smucker’s Summer Desserts
Ingredients
Adjust Servings
Original recipe yields 12 servings
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 350F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.
Nutrition
Amount Per Serving (12 total)
- Calories
- 358 cal
- 18%
- Fat
- 12.5 g
- 19%
- Carbs
- 57.3 g
- 18%
Based on a 2,000 calorie diet
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