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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.Laura Clifton, Wenatchee, Washington Ingredients:
3/4 cup sugar |
4 teaspoons ground cinnamon |
1/2 cup caramel ice cream topping |
2 tablespoons maple syrup |
1/3 cup chopped pecans, divided |
2 tubes (11 ounces each) refrigerated breadsticks |
1/3 cup butter, melted |
Directions:
1. Combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture.
2. 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.
3. Bake at 350° for 20-25 minutes or until golden brown. Cool for 2 minutes. Invert onto a serving platter; serve warm. Yield: 12-16 servings.
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