Publisher Photo
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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
  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1/3 cup butter or margarine, melted

Directions

Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in 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.
Editor's Note: This recipe was tested with Pillsbury refrigerated breadsticks.
Originally published as Caramel Bubble Ring in Country Woman March/April 1998, p35

Nutritional Facts

1 each: 176 calories, 7g fat (3g saturated fat), 10mg cholesterol, 220mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 3/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup caramel ice cream topping
  • 2 tablespoons maple syrup
  • 1/3 cup chopped pecans
  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1/3 cup butter or margarine, melted
  1. Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in 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.
Editor's Note: This recipe was tested with Pillsbury refrigerated breadsticks.
Originally published as Caramel Bubble Ring in Country Woman March/April 1998, p35

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