Wife makes it and does not share the actual recipe but it is very typical. We just tweaked it over the years. Main thing we do is use frozen dough balls for rolls instead of canned so just like with french toast the key is the bread. Tastes totally pro. Switched walnuts for pecans. No raisins or other stuff here but add em if you want. Day before Crisco your bundt, mix up the sauce in a bowl, and roll the frozen balls around in it and place in bundt, add leftover sauce, and park in fridge until morning. It will rise a bit and that's what you want. Christmas am bake, rip gifts, when done, carefully flip onto a platter while still warm and the sauce will fall over it.