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Caramel Bubble Ring

 Caramel Bubble Ring
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
12-16 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.