Captured Time Books

This recipe is adapted from Paula deans Ultimate Coffee Cake recipe. You can find it here.

Ingredients

• 16 to 18 unbaked frozen dinner rolls
• 1 (3-ounce) package regular butterscotch pudding mix, not instant
• 1/2 cup brown sugar, packed
• 1 cup cup pecans, chopped
• 1 stick (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 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.

My tips: Use spray olive oil and a non-stick bundt pan and nothing ever sticks. Use at least a cup of pecans- and if you have real nut eaters go to a cup and a half.