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Butterscotch Coffee Cake

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Recipe

Butterscotch Coffee Cake recipe

 

Yield

16 servings

Prep

6 hrs

Cook

35 min

Ready

7 hrs

Ingredients

Amount Measure Ingredient Features
1 package frozen dinner roll dough
*
½ cup sugar
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1 package butterscotch pudding
and pie filling
*
1 tablespoon cinnamon
ground
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½ cup butter
melted
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1 cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
1 package frozen dinner roll dough
*
118 ml sugar
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1 package butterscotch pudding
and pie filling
*
15 ml cinnamon
ground
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118 ml butter
melted
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237 ml pecans
chopped
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Directions

In a small bowl, combine sugar, pudding mix and cinnamon.

Sprinkle sugar mixture over rolls.

Pour butter over sugar mixture.

Sprinkle pecans on top.

Cover with plastic wrap and let rise in a warm place 5½ to 6 to ½ hours or until doubled in size.

To serve in early morning, coffee cake can rise overnight (about 8 hours).

Preheat oven to 350℉ (180℃).

Pour batter in a greased 12 cup fluted tube pan.

Bake 30 to 35 minutes or until golden brown.

Remove from oven and immediately invert onto plate.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 12378% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 41mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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