Ultimate Coffee Cake (Paula Deen)

Name: Ultimate Coffee Cake (Paula Deen)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
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

Submitted by Foodie Blog Stalker

"This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning. So easy and delicious! Prep time does not include letting it rise overnight."

Download

photo by Foodie Blog Stalker

Ready In:: 40mins
Ingredients:: 5
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

The night before place frozen rolls in well greased bundt pan.
Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
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.
Preheat oven to 350 degrees.
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.
Enjoy!
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!

Questions & Replies

Got a question? Share it with the community!

Reviews

All of Paula's recipes I have made have been very good and this coffeecake was fantastic! This baked up nicely and loved the gooey, rich and nutty topping. Cant help going back in for seconds or thirds! Perfect sweet to go with our morning coffee. Would be nice to serve family and friends over the holidays. Made and reviewed for the Alphabet Tag game.

lauralie41
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!<br/><br/>I also had good luck making a half batch (8 rolls) in a 10x5 loaf pan. Reduce the baking time by a few minutes.

Lori in NC
Sticky, sweet, nutty rolls to enjoy fresh baked on a chilly morning! I love Paula Deen's recipes and this one is a keeper! Thanks for posting Hatwwjd. Made for Zaar Cookbook Tag.

ElaineAnn
Great idea for a busy holiday. It started off great with family picking away at it immediately

fat ole tarheel
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.

DanielleLyn