BUTTERSCOTCH COFFEE CAKE
1/2 pkgfrozen white dinner rolls
1/4 cbrown sugar, packed
1 boxsmall, butterscotch pudding and pie filling
1 Tbspground cinnamon
1 1/2 stickbutter, melted
1 cpecans, chopped
How to Make BUTTERSCOTCH COFFEE CAKE
- In a small bowl, combine sugar, dry pudding mix, and cinnamon. Dip frozen rolls in the melted butter then roll in the sugar mixture. Place in the bottom of a lightly greased bundt pan. Sprinkle with pecans. Layer more rolls dipped in the sugar mix and sprinkle with pecans. there will be about 12 rolls in all (1/2 of a 24count bag) Put remaining butter, sugar mixture, and pecans on top.. Cover bundt pan with plastic and place in a warm place to thaw and rise about five or six hours until double in size. Preheat oven to 350 degrees and bake 20-25 minutes.
- The picture shown was made from a recipe that called for an entire 24 roll bag of frozen dinner rolls, and it was too much for my bundt pan, so I use 1/2 bag of rolls with better results.