Ultimate Coffee Cake
.
Yield
8 servingsPrep
8 minCook
30 minReady
10⅔ hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
bread, dinner rolls
frozen, unbaked |
*
|
| 3 | ounces |
butterscotch pudding
mix, not instant |
* |
| ½ | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
pecans
chopped |
|
| 1 | stick |
butter
melted,about 1/2 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
bread, dinner rolls
frozen, unbaked |
*
|
| 86.7 | ml/g |
butterscotch pudding
mix, not instant |
* |
| 118 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
pecans
chopped |
|
| 113 | g |
butter
melted,about 1/2 cup |
|
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.
