1/3 c. sugar
1/3 c. firmly packed brown sugar
1 tsp. cinnamon
1 pkg. Hot Roll Mix
1 c. warm water (120 to 130 degrees)
2 tbsp. butter, softened
1 egg
1/4 c. butter, melted

In small bowl, combine sugar, brown sugar, and cinnamon; set aside. In large bowl, combine flour mixture with yeast from foil packet; mix well. Add water, 2 tablespoons butter and egg; stir until dough pulls away from sides of the bowl. Turn dough out onto a floured surface. With floured hands, shape dough into a ball. Knead until dough is smooth, about 5 minutes. Cover dough with large bowl and let rest 5 minutes. Generously grease 12 cup fluted tube pan. With sharp knife, cut dough into 32 pieces. Form each piece into a ball. Dip each ball into melted butter, then into sugar and cinnamon mixture; place in greased pan. Cover dough with plastic wrap and a cloth towel. Let rise in a warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough and bake for 20 to 25 minutes or until a deep golden brown. Immediately invert onto a serving plate, serve warm or cool. 8 servings.