Caramel Bubble Ring
Submitted by grozzy
Pull-apart caramel bubble ring made with store-bought breadstick dough, cinnamon sugar, maple syrup, and pecans. Golden, sticky, and ready in about an hour.
YIELD
1 batchPREP
25 minCOOK
25 minREADY
1 hrsMonkey bread’s sophisticated cousin just showed up, and she brought caramel and maple syrup.
This bubble ring uses a clever shortcut: tubes of refrigerated breadstick dough sliced into rounds, dipped in melted butter, and rolled in cinnamon sugar.
Layered in a fluted tube pan with chopped pecans and drizzled with caramel ice cream topping mixed with maple syrup, the whole thing bakes into a golden, pull-apart ring that’s sticky, sweet, and impossible to walk past.
About an hour from fridge to table, most of that hands-off.
Kitchen Tips
- Don’t unroll the breadstick dough. Slice right through the rolled-up tube for plump, round pieces that puff up nicely.
- Cool the ring in the pan for only 2 minutes, then flip immediately. Wait any longer and the caramel cements everything to the pan.
- Chop the pecans coarsely so you get real nutty bites in every pull-apart piece.
Ingredients
Directions
Combine the sugar and cinnamon; set aside.
Combine caramel topping and maple syrup; set aside.
Sprinkle half the pecans in a greased 10-inch 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℉ (180℃). for 20 to 25 minutes or until golden brown.
Cool for 2 minutes.
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