Categories: Breakfast, Coffee Cake, Paula Deen
Ingredients
- 16 -18 unbaked frozen dinner rolls (use 14 rolls with a regular size Bundt pan, otherwise it will 'overflow')
- 1 (3 ounce) package regular butterscotch pudding mix (NOT INSTANT)
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1/2 cup butter, melted
Directions
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The night before place frozen rolls in well greased bundt pan.
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Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
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To prevent dough from forming a hard crust while it’s rising overnight, cover with a damp towel or tightly wrap with plastic wrap.
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Let rise overnight at room temperature about 8 to 10 hours.
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Preheat oven to 350 degrees.
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Bake in oven for 30 minutes.
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Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.
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Serve by pulling apart chunks with forks.