Caramel Bubble Ring Recipes

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CARAMEL BUBBLE RING



Caramel Bubble Ring image

This recipe is from BHG (advertisement for one of their cookbooks.) I can't use their picture but it looks delicious!

Provided by marisk

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

1/3 cup chopped pecans
3/4 cup sugar
4 teaspoons ground cinnamon
2 (11 ounce) packages refrigerated breadstick dough (has 12 in each package)
1/3 cup butter, melted (or margarine)
1/2 cup caramel topping
2 tablespoons maple syrup

Steps:

  • 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 sugr and cinnamon; set aside.
  • Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the 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.
  • Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
  • 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.
  • Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

Nutrition Facts : Calories 191.5, Fat 8.8, SaturatedFat 4.1, Cholesterol 16.4, Sodium 101.4, Carbohydrate 29.7, Fiber 1, Sugar 17.5, Protein 0.7

SHORT 'N' SWEET CARAMEL BUBBLE RING



SHORT 'N' SWEET CARAMEL BUBBLE RING image

Categories     Bread     Dessert     Side

Number Of Ingredients 7

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

Steps:

  • 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.

CARAMEL BUBBLE RING



Caramel Bubble Ring image

23

Categories     Bread     Baked Goods     Pecan

Time 1h

Yield 1

Number Of Ingredients 14

sugar
cinnamon
caramel ice cream topping
maple syrup
pecans
breadstick dough
butter
sugar
cinnamon
caramel ice cream topping
maple syrup
pecans
breadstick dough
butter

Steps:

  • 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℉ (180℃). for 20 to 25 minutes or until golden brown. Cool for 2 minutes.

Nutrition Facts :

CARAMEL BUBBLE RING



Caramel Bubble Ring image

Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.-Laura Clifton, Wenatchee, Washington

Provided by Taste of Home

Time 35m

Yield 16 servings.

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of 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 six 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 until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY PUMPKIN BUBBLE RING



Creamy Pumpkin Bubble Ring image

I adapted a recipe I saw on public television to create this caramel-coated pumpkin bread. It makes an impressive hostess gift or bake sale contribution. My young ones love to help roll the dough and cream cheese into balls.-Angela Coffman, Kansas City, Missouri

Provided by Taste of Home

Time 1h25m

Yield 18 servings

Number Of Ingredients 14

1/2 cup sugar
3 teaspoons active dry yeast
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 to 3 cups all-purpose flour
1 cup canned pumpkin
1/4 cup 2% milk
1 large egg
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 cup butter, cubed
1 cup chopped pecans, divided
1 package (8 ounces) cream cheese, cut into 18 pieces

Steps:

  • In a large bowl, mix sugar, yeast, cinnamon, salt, nutmeg and 1-1/2 cups flour. In a small saucepan, heat pumpkin and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour half of the mixture into a greased 10-in. fluted tube pan; sprinkle with 1/2 cup pecans., Punch down dough; divide and shape into 18 balls. Flatten and wrap each ball around a piece of cream cheese, pinching to seal. Place nine balls in prepared pan; top with the remaining brown sugar mixture and pecans. Top with remaining balls. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake, uncovered, 25-30 minutes or until lightly browned. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 12g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 198mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

CARAMEL BISCUIT RING



Caramel Biscuit Ring image

Make and share this Caramel Biscuit Ring recipe from Food.com.

Provided by AZPARZYCH

Categories     Breads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1/3 cup caramel ice cream topping
3 tablespoons chopped pecans
1 1/2 cups Bisquick
1/2 cup milk
2 teaspoons sugar
1/4 teaspoon cinnamon

Steps:

  • In a 8 inch round baking dish heat butter in microwave on high until melted.
  • Stir in caramel topping and pecans.
  • Push mixture away from center of dish and put a small glass ramekin upside down in the center.
  • Combine biscuit mix and milk stirring just until blended.
  • Drop batter from a teaspoon into 16 mounds on top of caramel mix.
  • Combine sugar and cinnamon, sprinkle on top of biscuit batter.
  • Cook in microwave on high setting for 2 minutes 25 seconds.
  • Turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
  • Let sit 5 minutes.
  • Turn upside down on a serving plate, remove ramekin.
  • Serve warm.

Nutrition Facts : Calories 401.4, Fat 19.1, SaturatedFat 5.1, Cholesterol 13.1, Sodium 621.4, Carbohydrate 53.5, Fiber 2.4, Sugar 8.1, Protein 6.3

BLACKBERRY BUBBLE RING



Blackberry Bubble Ring image

A jam filled coffee cake ring.

Provided by mominml

Categories     Desserts     Cakes

Time 55m

Yield 8

Number Of Ingredients 5

18 frozen dinner rolls, thawed
½ cup blackberry jam
⅓ cup corn syrup
2 tablespoons butter, melted
½ teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
  • Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.

Nutrition Facts : Calories 394.7 calories, Carbohydrate 70.5 g, Cholesterol 11.2 mg, Fat 8.7 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 3.1 g, Sodium 503.1 mg, Sugar 17.8 g

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