Overnight Coffee Cake

This is a traditional Christmas morning favorite.
Overnight Coffee Cake
Overnight Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 18-24

    frozen white dinner rolls

  • 1

    small package of jell-o COOK & SERVE French vanilla or butterscotch pudding

  • 1/2 to 3/4

    cup light brown sugar

  • 1/2 to 1

    cup chopped pecans

  • 1

    tsp cinnamon

  • 1

    stick melted butter

Directions

Spray a Bundt pan and arrange the pecans, then the frozen rolls in the bottom. Sprinkle first brown sugar, then dry pudding mix, then cinnamon over the dough. Evenly pour the melted butter over the top. (OR: Pour the melted butter over the dough. Then in a medium bowl, mix the pudding mix, brown sugar, cinnamon and nuts. Sprinkle this mixture over the buttered rolls.) Cover dough with plastic wrap. Leave it in a cold oven overnight to rise. (The risen rolls will fill or sometimes even overflow the pan -- put a sheet of aluminum foil on the rack below to catch any drips.) Don't refrigerate. In the morning, take out of the oven and preheat the oven to 350 degrees. Bake for 30 minutes. Let sit 5 minutes, then invert the cake onto a serving plate. Tip: position the plate on top of the bundt pan, then grab the whole thing and FLIP! It can get a little messy, but that's part of the charm.

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