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    Butterscotch Coffeecake


    Source of Recipe


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    List of Ingredients




    3/4 cup pecans
    1 package frozen yeast rolls (24)
    1/2 cup (1 stick) butter
    1 small box regular (not instant) butterscotch pudding
    3/4 cup firmly packed brown sugar
    1 teaspoon cinnamon

    Recipe



    Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then
    sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and
    pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

    Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or
    slice to serve.
 

 

 

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