GIANT CARAMEL ROLL

FOR THE TOPPING:
2 tablespoons margarine or butter, melted
1/4 cup firmly packed brown sugar
1 tablespoon maple-flavored syrup
1/2 cup sliced almonds
FOR THE ROLLS:
1 pkg. Pillsbury Hot Roll Mix" target="_blank">Pillsbury Hot Roll Mix
2 tablespoons sugar
1 cup water heated to 120 to 130 degrees
2 tablespoons margarine or butter, softened
1 egg
FOR THE FILLING:
2 tablespoons margarine or butter, melted
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons cinnamon

Cut piece of heavy duty aluminum foil 2 inches larger than 12-inch pizza pan. Press into pan; fold edges down 1 inch, forming a color. Grease foil.

In small bowl, combine all topping ingredients except almonds; mix well. Spread in greased and foil-lined pan. Sprinkle almonds over topping.

In large bowl, combine flour mixture with yeast from foil packet and 2 tablespoons sugar; blend well. Stir in hot water, 2 tablespoons margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover dough with large bowl; let rest 5 minutes.

With sharp knife, cut dough into 8 pieces. Form each piece into rope 20 inches long. Brush ropes with 2 tablespoons melted margarine.

In shallow dish, combine remaining filling ingredients. Roll each rope in filling. Shape 1 rope into a coil. Place over topping in center of foil-lined pan. Place another rope at end of first rope and coil loosely. Continue adding ropes to form circle. Sprinkle with any remaining filling.*

Cover loosely with plastic wrap and cloth towel. Let rise in warm place 80 to 85 degrees. 30 minutes.

Preheat oven to 375 degrees.

Uncover dough, Bake at 375 degrees for 10 to 30 minutes or until golden brown. Cool 1 minute; invert onto wire rack set on sheet of waxed paper.

*TO MAKE AHEAD:
At this point dough can be covered with plastic wrap and refrigerated overnight. (Dough will rise in the refrigerator.) Bake as directed above.

Servings: 12
Source: Pillsbury All New Brunch Cookbook