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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is from BHG (advertisement for one of their cookbooks.) I can't use their picture but it looks delicious! Ingredients:
1/3 cup chopped pecans |
3/4 cup sugar |
4 teaspoons ground cinnamon |
2 (11 ounce) packages refrigerated breadstick dough (has 12 in each package) |
1/3 cup butter, melted (or margarine) |
1/2 cup caramel topping |
2 tablespoons maple syrup |
Directions:
1. Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
2. In a small bowl stir together sugr and cinnamon; set aside.
3. Separate each package 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.
4. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
5. Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
6. Let stand for 1 minute only - it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.
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