Categories: Breads

Ingredients

• 1/3 cup chopped pecans
• 3/4 cup sugar
• 4 tsp. ground cinnamon
• 2 (11 oz) pkg. refrigerated breadsticks
• 1/3 cup butter, melted
• 12 cup caramel ice-cream topping
• 2 tbl. maple-flavored 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. In a small bowl stir together sugar and cinnamon; set aside.

2. Sepearate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. Do not unroll. Cut 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.

3. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.

4. 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.

5. Let stand for one minute only. Invert onto a sering platter. Spoon any topping and nuts remaining in the pan onto the rolls. Serve warm.

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