I’ve had that problem if I overcook the sauce. I don’t try to completely dissolve the sugar. A tablespoon or two of cream keeps the sugar from being grainy and adds amazing flavor.

two pans required. made this since the 80s, it would overflow one pan if you put that many rolls in one.

Hi Nancy – I would use 2 bundt pans. It rises up to the top of one, and I’m afraid would spill over if using just one pan.

Yes, you can. They will have less caramel flavor, but should still be delicious!

I’ve never heard of that recipe, but it sounds delicious! If I ever come across a similar recipe, I’ll let you know. Sorry I couldn’t be more help.

Oh I’m so sorry! I’m not aware of that happening before, so I’m not sure why. Some possible reasons: did you put a cookie sheet directly under the bundt pan instead of on the rack underneath it? This would conduct more heat to the bottom of the pan, where the topping cooks. Or, maybe you left it in the pan a bit too long (more than 2 to 3 minutes)? If so, the topping would keep cooking in the hot pan. I hope this helps! Lee