Caramel Bubble Ring
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 16 servings.
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
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
-
1.
Preheat oven to 350°. Combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half 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 6 slices; dip each slice in melted butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half the remaining caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture.
-
3.
Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.
Nutrition Facts
1 serving: 176 calories, 7g fat (3g saturated fat), 10mg cholesterol, 220mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC