Wednesday, July 21, 2010

Ultimate Coffee Cake - Paula Deen

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

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 degrees F.

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


  1. ooooh- I love me some coffee cake!! I've done Barefoot Contessa'a a couple of times and it is awesome too.

  2. I got this started last night for my husband's birthday this morning. Sure enough, it rose!
    It was sooo good that now my boys want it for their b-day breakfasts, as well. Absolute heaven; we couldn't stop eating!


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