I am the first to say this is not an original recipe. I didn’t think of it. Paula Deen didn’t even think of it (although she did put together this great butterscotch rendition). For years, people have used frozen yeast rolls to make an amazing coffee cake. The crazy thing is, I just learned it this past Christmas!
If you want a REALLY easy coffee cake for entertaining, this will soon be your go-to recipe. There is literally no work involved, but you do need to take a little action the night before. The yeast rolls puff up overnight as the yeast rises.
Word of caution (and I am warning you as a woman who did this) – PLEASE get the right kind of rolls. Don’t get refrigerated rolls. Don’t get rolls that are not yeast rolls. If you wake up in the morning and they look the same, try try again.
I made this and brought it to my in-laws for Christmas morning and it had that great “wow” factor I was going for. And, the best thing was it didn’t take the kind of work it looked like to do it!
Thanks again to Paula Deen for this one!
BUTTERSCOTCH COFFEE CAKE
16 to 18 unbaked frozen yeast dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
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 the dough from forming a hard crust while its 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 F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.