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 350ºF. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.
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 1 1/2 to 2 hours or until doubled in size. Bake as directed in step 4.
Serving Size (1/12 of recipe), Calories 380 (Calories from Fat 110), Total Fat 13g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 35mg, Sodium 280mg, Total Carbohydrate 62g (Dietary Fiber 2g, Sugars 31g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
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