1/3 cup chopped pecans
1/4 cup sugar
4 tsp ground cinnamon
22 ounces refrigrated breadsticks [2 packages 12 each]
1/3 cup butter, melted
1/2 cup caramel ice cream topping
2 tbsp maple flavored syrup
Grease a fluted tube pan. Sprinkl half pecans in bottom then set aside.
In small bowl mix sugar and cinnamon together.
Separate each package of sticks on the preforated lines into 6 spiral pieces to make 12 pieces total. DO NOT UNROLL.
Cut in half crosswise. Dip each piece into melted butter, roll in sugar mix to coat. Arrange the dough in prepared
pan.
Bake in 350F oven about 35 minutes or until dough is light brown, covering with foil for the last 10 ,minutes of
baking to prevent overbrowning.
Let stand for 1 minute only. If you let it more, you will have a hard time removing it. Invert on serving
platter. Spoon any topping and nuts remaining in the pan on the rolls.
Serve warm.
Prep 25 min
Bake 35 min
Stand 1 min
