Caramel Bubble Ring

1 package Pillsbury Hot Roll Mix
3/4 cup very warm water (105-115 degrees)
2 tablespoons sugar
1 egg
1/3 cup butter or margarine, melted
1/3 cup firmly packed brown sugar
2 tablespoons sugar (not a typo)
1/2 teaspoon cinnamon
1/3 cup finely chopped nuts or flaked coconut

In a large bowl, dissolve yeast from hot roll mix in warm water; stir in 2 tablespoons sugar and egg. Add flour mixture; blend well. Cover; let rise in warm place until light and doubled in size, 40 to 50 minutes. Using solid shortening or margarine (not oil), great 12 cup fluted tube pan (non-stick finish pan, too) or 2 quart casserole. In shallow pan, toss tough until no longer sticky. Cut into 24 pieces. Dip each piece lightly in butter, then lightly in sugar mixture. Arrange pics randomly in greased pan. Cover; let rise again in warm place until light and doubled in size, 30 to 45 minutes. Preheat oven to 375 (350 for colored fluted tube pan). Bake 30 to 35 minutes or until golden brown. Cool upright in pan 2 minutes; turn onto serving plate. 10 inch coffee cake.

High altitude-5200 feet: bake at 375 for 35 to 40 minutes.

Recipe from Pillsbury (I believe)