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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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12-16 servings


  • 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


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

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