Butterscotch Coffee Cake
Butterscotch Coffee Cake recipe
Yield
16 servingsPrep
6 hrsCook
35 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
frozen dinner roll dough
|
* |
| ½ | cup |
sugar
|
|
| 1 | package |
butterscotch pudding
and pie filling |
* |
| 1 | tablespoon |
cinnamon
ground |
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
frozen dinner roll dough
|
* |
| 118 | ml |
sugar
|
|
| 1 | package |
butterscotch pudding
and pie filling |
* |
| 15 | ml |
cinnamon
ground |
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
pecans
chopped |
|
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.
