Recipe(tried): Caramel Bubble Ring (using refrigerated breadsticks)

Caramel Bubble Ring
Yield: 12-16 servings

I found this recipe in newsgroups posted by jmjohnsn. I have made these many times and have always shared the recipe.

3/4 cup sugar
4 teaspons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans
2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter or margarine, melted

Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in a greased 10-inch fluted tube pan. Drizzle with a third of the caramel mixture. 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. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes. Invert onto a serving platter; serve warm.