1/3 c. chopped pecans
3/4 c. sugar
4 tsp. ground cinnamon
2 pkgs (12-16 total) refrigerated breadsticks
1/3. c. margarine or butter, melted 1/2 c. caramel ice cream topping
2 Tbsp. maple-flavor syrup
Generously grease a 10 inch fluted tube pan (I used a bundt pan.) Sprinkle about half of the pecans in bottom of pan. Set aside. Stir together sugar and cinnamon; set aside.
Separate each package of dough into 6 or 8 pieces. DO NOT UNROLL. Cut rolled pieces in half crosswise. Dip each piece of dough into melted margarine or butter, then roll in sugar mixture. Arrange dough pieces, spiral side down, in the prepared pan.
Sprinkle with remaining pecans. Stir together caramel topping and maple-flavor syrup; drizzle over dough in pan
Bake in 350 oven about 30 min or till dough is light brown, covering with foil the last 10 minutes to prevent overbrowning
Let stand 1 minute only. Invert onto a serving plate. Spoon any topping and nuts remaining in pan onto the ring.
Serve warm. Makes 10-12 servings.