Overnight Cinnamon Coffeecake

Five minutes of assembly the night before, and you wake up to a bundt cake pan full of puffy, cinnamon-glazed pull-apart coffeecake. This is the laziest brilliant breakfast trick in existence.

Frozen dinner rolls go into a greased bundt pan, then get showered with butterscotch pudding mix (dry, straight from the packet), brown sugar, cinnamon, melted butter, and pecans. Cover it up and walk away. Overnight, the rolls thaw and rise, absorbing all that sugary, buttery goodness into every crevice. By morning, the dough has puffed up and is ready for the oven.

Thirty minutes of baking transforms the layered mess into a sticky, caramelized ring with a butterscotch-cinnamon glaze that pools at the bottom of the pan and becomes the topping when you flip it out. The pecans toast in that buttery sugar bath and come out candied and crunchy.

Pro Tips

• Cover with foil AND a towel. The towel traps warmth and helps the frozen dough rise properly overnight. Without it, the rolls may not double in size.
• Place the pan on a sheet tray in the oven. The brown sugar-butter mixture can bubble over and smoke on the oven floor.
• Let the cake sit in the pan for 5 minutes after baking, then invert onto a plate. The caramel needs a moment to settle so it doesn’t all run off.
• Don’t skip the butterscotch pudding mix. It dissolves into the butter overnight and creates a creamy, toffee-like sauce that’s the backbone of the whole cake.

Variations

• Vanilla version: Use vanilla pudding mix instead of butterscotch for a milder, more classic cinnamon roll flavor.
• Raisin addition: Scatter ½ cup of raisins between the rolls before the overnight rise.
• Maple pecan: Drizzle 2 tablespoons of real maple syrup over the rolls before covering for a deeper, woodsy sweetness.