Paula Deen’s Ultimate Coffee Cake

Standard
  • 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!
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