Butterscotch Coffee Cake

Butterscotch Coffee Cake

1 package (25 oz.) frozen white dinner rolls

1/2 C. sugar

1 package (3.5 oz.) butterscotch pudding mix (not instant)

1 T. ground cinnamon

1/2 C. (1 stick) butter, melted

1 C. chopped pecans

Place frozen rolls in the bottom of a greased, 12-cup tube pan, such as a Bundt pan.

In a small bowl combine sugar, pudding mix and cinnamon. Sprinkle over rolls. Pour butter over sugar mixture. Sprinkle with pecans. Cover with plastic wrap and let rise in a warm place for 5 1/2 to 6 1/2 hours or until doubled in size. Or let stand overnight on a kitchen counter.

Remove plastic wrap and bake in a preheated, 350-degree oven for 30 to 35 minutes, until golden brown. Invert immediately onto a plate. Serve warm. Makes about 16 servings.

Note: If using thawed bread dough, roll chunks of the dough into balls and continue with the recipe, allowing the assembled coffee cake to rise overnight in the refrigerator instead of on the counter.