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Caramel Bubble Ring Recipe

Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.—Laura Clifton, Wenatchee, Washington

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Caramel Bubble Ring Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12-16 Servings

15 20 35

Ingredients

3/4 cup sugar
4 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans, divided
2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter, melted

Directions

Combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture.
Open the tubes of breadstick dough (do not unroll). Cut each into eight slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 2 minutes. Invert onto a serving platter; serve warm. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 each) equals 176 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 220 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Caramel Bubble Ring in Country Woman March/April 1998, p35