Butterscotch Coffeecake |
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Ingredients3/4 cup pecans
1 package frozen yeast rolls (24)
1/2 cup (1 stick) butter
1 small box regular (not instant) butterscotch pudding
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1 package frozen yeast rolls (24)
1/2 cup (1 stick) butter
1 small box regular (not instant) butterscotch pudding
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
ProceduresGrease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.
Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve.
Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve.
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