Ultimate Coffee Cake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning. So easy and delicious! Prep time does not include letting it rise overnight. Ingredients:
16 -18 unbaked frozen dinner rolls (i use 14 rolls with a regular size bundt pan, otherwise it will 'overflow') |
1 (3 ounce) package regular butterscotch pudding mix (not instant) |
1/2 cup brown sugar, packed |
1/2 cup pecans, chopped |
1/2 cup butter, melted |
Directions:
1. The night before place frozen rolls in well greased bundt pan.
2. Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
3. To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
4. Preheat oven to 350 degrees.
5. Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
6. Enjoy!
7. UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!
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