So easy, so beautiful, so delicious. So make it. Quickly put together the night before Christmas and left in a warm spot overnight to rise and work its magic, your family will go crazy over this fantastic coffee cake. You will wake to an overflowing pan of risen dough and buttery sugar all ready to bake for the most comforting coffee cake you may have ever had. This is wonderful when served with a Sausage Apple Ring.
Too Easy To Be Good Coffee Cake
25 ounces frozen yeast rolls, like Rhodes- about 18
1 cup packed light brown sugar
1 sm. box butterscotch cook and serve pudding mix, not instant!
2 tsp. cinnamon
1 cup chopped pecans, optional
1/2 cup butter, melted
In a well greased non-stick bundt pan, place frozen rolls. Mix sugar, pudding mix, nuts and cinnamon and sprinkle over rolls. Pour butter over top. Cover loosely with foil being sure to grease the side that will touch the cake to prevent sticking. Place on foil or a cookie sheet in a warm area overnight. In the morning, remove foil and bake in a 350 degree oven for 25-30 minutes or until golden. You will need to place a pan or foil under your bundt to catch drips. Once baked, loosen around the edges with a knife, cover with an inverted plate and very carefully flip over. Always flip away from yourself to prevent hot goo from dripping on you. Spoon any excess sauce from the pan over the cake. Serves 8-10.
Come back tomorrow for Day 24 and one last super simple recipe.