Prep Time 40m
Cook Time 20m
Ready Time 105m
Yield 15 rolls

  • 1 (16 oz.) package Pillsbury™ Hot Roll Mix
  • 4 tablespoons sugar, divided
  • 1 cup hot water, 120° to 130°F
  • 4 tablespoons butter, softened, divided
  • 1 large egg
  • Pillsbury BEST™ All Purpose Flour, as needed to handle dough
  • 2 teaspoons cinnamon
  • 6 tablespoons butter
  • 3/4 cup firmly packed brown sugar
  • 3 tablespoons Hungry Jack® Butter Flavored Syrup
  • 1 cup chopped pecans
  • 1/2 cup Smucker's® Caramel Flavored Topping
Preparation Directions
  • Step 1Combine flour and yeast packets from roll mix with 2 tablespoons sugar in large bowl. Stir in hot water, 2 tablespoons butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Heat oven to 375°F.
  • Step 2Caramel SAUCE: MELT butter in small saucepan. Stir in brown sugar and syrup until smooth. Pour evenly into 13 x 9-inch pan. Sprinkle with pecans.
  • Step 3Roll dough to 15 x 10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter evenly over dough. Combine cinnamon and 2 tablespoons sugar. Sprinkle evenly over butter. Starting with 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 (1-inch) slices. Place cut side down on caramel sauce in prepared pan. Cover with plastic wrap and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.
  • Step 4Uncover dough. Bake 18 to 20 minutes or until golden brown. Immediately invert onto serving tray. Let pan remain over rolls 5 minutes to allow caramel sauce to cover rolls. Remove pan. Drizzle caramel topping over rolls, if desired.
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