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Caramel Coffee Cake
1 25-ounce package
of frozen yeast rolls
1 3-ounce box of
butterscotch pudding (not instant)
½ cup
brown sugar
1 teaspoon
cinnamon
¾ cup
pecans, chopped
6 tablespoons of
butter, melted
1. Put frozen
rolls in greased bundt pan. Combine pudding, sugar, cinnamon and nuts, and
sprinkle on rolls. Drizzle butter over top.
2. Cover loosely
with Saran wrap, then foil. Let rise overnight. Bake at 350¡ for 30 minutes.
3. Turn out of
pan immediately onto cake plate.