Easy Coffee Cake

by Ellen Perry

Servings: 8 servings

INGREDIENTS

18-20 frozen white rolls
1 small pkg. (3.5 oz) cook & serve butterscotch pudding (not instant)
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter or margarine
pecans(optional)

INSTRUCTIONS

Mix together all dry ingredients in small mixing bowl. Let rolls thaw slightly and cut in half. Place rolls in a greased bundt pan. (Pecan halves may be place in bottom of pan before rolls are added) Sprinkle dry mixture over top of rolls evenly. Shake pan to distribute dry ingredients between the rolls. Cut butter or margarine stick into "pats" and place on top of rolls. Cover loosely with foil that has been sprayed with nonstick cooking spray (so the rolls won't stick). Let rise overnight. Bake in the morning according to frozen roll package directions (until rolls are brown). Immediately after removing from oven run a knife around edges to loosen coffee cake. Flip the cake from the bundt pan onto a plate.

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Tagged: breakfast, coffeecake, maincourses add tags

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