|Over Night Coffee Cake|
|By Pam Baney|
|A make ahead coffee cake
|1 pkg. Frozen Cloverleaf or Rhodes roll dough (20 rolls)
1 pkg. (4 oz. serving-do not use instant) vanilla pudding mix
1/2 C. Brown sugar
1/2 C. chopped pecans
1 stick butter, melted
|Separate frozen roll dough into pieces. Combine dry pudding mix with brown sugar and pecans. Melt butter. Place pieces of frozen dough in a well buttered Bundt pan (do not use Angel food cake pan). Pour melted butter over frozen dough and sprinkle with the pudding mixture. cover and leave out overnight for the dough to rise. Bake at 350 for 30 minutes.
If your Bundt pan is not that large, use fewer rolls.
|Prep Time: 15 minutes
||Cook Time: 30 minutes|