Caramel Bubble Ring
Yield
1 batchPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 4 | teaspoons |
cinnamon
ground |
|
| ½ | cup |
caramel ice cream topping
|
* |
| 2 | tablespoons |
maple syrup
|
|
| ⅓ | cup |
pecans
chopped |
|
| 2 | tubes |
breadstick dough
|
* |
| ⅓ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 2E+1 | ml |
cinnamon
ground |
|
| 118 | ml |
caramel ice cream topping
|
* |
| 3E+1 | ml |
maple syrup
|
|
| 79 | ml |
pecans
chopped |
|
| 2 | tubes |
breadstick dough
|
* |
| 79 | ml |
butter
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-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.
