Ultimate Coffee Cake
Submitted by happyzhangbo
Overnight monkey bread coffee cake with frozen dinner rolls, butterscotch pudding mix, brown sugar, pecans, and melted butter. Five ingredients, zero effort, and a gooey pull-apart Bundt cake by morning.
YIELD
8 servingsPREP
8 minCOOK
30 minREADY
10⅔ hrsThis is the laziest, most genius coffee cake you’ll ever make, and everyone will think you slaved over it.
Frozen dinner rolls go into a greased Bundt pan the night before, layered with dry butterscotch pudding mix, brown sugar, chopped pecans, and a pour of melted butter.
Overnight, the rolls rise and soak up all that buttery, caramelly goodness while you sleep.
Come morning, just pop it in the oven for 30 minutes, flip it onto a platter, and watch your family attack it with forks. The gooey, pull-apart texture is absolutely irresistible.
Chef Tips
- Grease the Bundt pan very well or the caramel will cement the cake in place
- Cover tightly with plastic wrap or a damp towel overnight so the dough doesn’t dry out
- Let the rolls rise at room temperature for 8 to 10 hours. Don’t rush this step
- After baking, cool in the pan for exactly 5 minutes, then flip. Wait longer and it’ll stick
- Use cook-and-serve butterscotch pudding mix, not instant. The starch helps create that gooey sauce
Ingredients
Directions
The night before place frozen rolls in well greased Bundt pan.
Sprinkle dry pudding mix over rolls.
Sprinkle brown sugar over pudding mix.
Sprinkle chopped pecans over brown sugar.
Pour melted butter over all.
To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap.
Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350℉ (180℃).
Bake in oven for 30 minutes.
Remove from the oven and allow to cool for 5 minutes.
Turn pan over onto a serving platter to remove.
Serve by pulling apart chunks with forks.
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