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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 6 servings The following items or measurements are not included below: 3 ounces butterscotch pudding mix |
||
| Calories 491 | ||
| Calories from Fat 245 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 42% | |
| Saturated Fat 11.6g | 57% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 505mg | 21% | |
| Potassium 204mg | 5% | |
| Total Carbohydrate 56.7g | 18% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 20.0g | ||
| Protein 7.3g | 14% | |
Ultimate Coffee Cake (Paula Deen)
SERVES 6 -8
Ingredients
- 16-18 unbaked frozen dinner rolls (I 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
1
The night before place frozen rolls in well greased bundt pan.2
Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.3
To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.4
Preheat oven to 350 degrees.5
Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.6
Enjoy!7
UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!
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Browse similar recipes by category
- Course > Breads > Rolls/Biscuits
- Course > Breads > Coffee Cakes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Lori in NC
On Dec 25, 2008
This was excellent! Served as part of our Christmas brunch. I did put 18 rolls in the pan, because they looked so small, and the recipe on the package said to use all 24. They did rise above the edge of the pan, but didn't overflow and make a mess - I would probably use 14 or 16 rolls next time. I loved how easy this was to assemble - much easier than similar recipes I have tried, with the same result. Thanks so much for posting!
From: *pink*
On Sep 12, 2008
I saw this on her show and thought it looked really good. I LOVED the idea of preparing it the night before. So all I had to do when I woke up was turn on the oven, bake it, and we had a delicious treat with no work! Thats the last thing I want to do when I wake up is have to prepare food. This was pretty good. Its more of an old fashion coffee cake. A lot different than the coffee cakes that I normally eat. Its very gooey! I used about 14 rolls in a normal sized bundt pan and it came out perfect. Im sure I will make this again sometime.
From: StephanieNS
On Jul 28, 2008
This was soooooo good! I used 14 rolls as suggested and this amount worked perfectly, nothing overflowed. A friend and I nearly ate the whole thing in one day because it was so good. I will definitely be making this again
From: Ms Finances
On May 12, 2008
This is to die for. It's so easy because you just leave it out overnight. In the morning pop them in the oven and -BAM. Delicious. Plus there are enough frozen rolls in a package to make it twice. 
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