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Caramel Bubble Ring Recipe

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This recipe for Caramel Bubble Ring, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Suelter
Added: Thursday, November 8, 2007


1/3 c. chopped pecans
1/4 c. sugar
4 tsp. ground cinnamon
2 11-oz. pkg (12 each) refrigerated breadsticks
1/3 c. butter, melted
1/2 c. caramel ice-cream topping
2 tbsp. maple-flavored syrup

Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside. In a small bowl, stir together sugar and cinnamon; set aside.

Separate each pkg of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. Do not unroll. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.

Sprinkle with remainin pecans. In a measureing cup, stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.

Bake in a 350 oven about 35 minutes or until dough it light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.

Let stand for 1 minute only. (If it stands for more than 1 minute, the ring will be difficult to remove from pan.) Invert onto a service platter. Spoon any topping and nuts remaining in the pan onto rolls.

Serve warm.




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