Ingredients
1/2 Cup Chopped Pecans
3/4 Cup Sugar
4 tsp. Ground Cinnamon
2 11oz pkgs. (16) refrigerated breadsticks
1/2 Cup Butter melted
1/2 Cup Caramel ice-cream topping
2 T. Maple-flavored syrup
Preparation
Generously grease a 10" fluted tube pan. Sprinkle about half of the pecans in the bottom of the pan. Set aside. Stir together sugar and cinnamon; set aside.
*Separate each package of douch into 8 pieces, making 16 total. Do not unroll. Cut the pieces in half cross-wise. Dip each piece of dough into melted butter, then roll in sugar mixture. Arrange dough pieces, spiral side down, in the prepared pan.
*Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough in pan.
*Bake in a 350 degree oven about 35 minutes or till dough is light brown, covering with foil the last 10 minutes 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 the pan). Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.
