- 25 mins
- 60 mins
Ingredients
- 1/3 cup chopped pecans
- 1/4 cup sugar
- 4 teaspoons ground cinnamon
- 2 11-ounc packages (12 each)refrigerated breadsticks
- 1/3 cup butter or margarine, melted
- 1/2 cup caramel-ice-cream topping
- 2 tablespoons maple-flavored syrup
Preparation
Step 1
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 package of breadstick doughs 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 the sugar mixture to coat. Arrange dough pieces in the prepared pan.
Sprinkle with remaining pecans. In a measuring cup, stir together the caramel topping and maple-flavored syrup. Drizzle this mixture over dough pieces in the pan.
Bake in a 350-degree oven for about 35 minutes or until dough is 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 serving platter. Spoon any topping and nuts remaining in the pan onto the rolls.
Serve warm.