Ingredients
3/4 cup sugar4 teaspoons ground cinnamon1/2 cup caramel ice cream topping2 tablespoons maple syrup1/3 cup chopped pecans, divided2 tubes (11 ounces each) refrigerated breadsticks1/3 cup butter, melted
Preparation
Preheat oven to 350°. Combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture.
Open the tubes of breadstick dough (do not unroll). Cut each into 6 slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half the remaining caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture.
Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.
