Hot Roll Caramel Bubble Ring

Course Bread, Breakfast


  • 1 pkg Pillsbury Hot Roll Mix
  • 3/4 C very warm water 105-115°
  • 2 T sugar
  • 1 egg
  • 1/3 C butter or margarine melted
  • 1/3 C firmly packed brown sugar
  • 1/2 tsp cinnamon if desired
  • 1/3 C finely chopped nuts or flaked coconut


  1. In large bowl, dissolve yeast from hot roll mix in warm water; stir in 2 T sugar and egg. Add flour mixture; blend well. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Using solid shortening or margarine (not oil), grease 12-cup fluted tube pan. In shallow pan, melt butter. In small bowl, combine remaining ingredients. On floured surface, toss dough until no longer sticky. Shape into round ball. Cut large ball into quarters. Cut each quarter into 6 pieces. Lightly dip each piece in butter, then in sugar mixture. Arrange pieces about 1/4 inch apart in layers in greased pan. Cover; let rise again in warm place until light and doubled in size (25-40 minutes). Preheat oven to 375° (350° for colored fluted tube pan). Bake 30-35 minutes or until deep golden brown. Cool upright in pan 2 minutes; turn onto serving plate. 10-inch ring sweet rool.
hot roll caramel bubble ring recipe
Hot Roll Caramel Bubble Ring Recipe
Posted in ,