Butterscotch Coffeecake

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  • 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


  1. Grease Bundt cake pan. Spread nuts on bottom.
  2. Place rolls in pan, then sprinkle with dry pudding mix.
  3. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.
  4. Bake at 350 degrees F for 30 minutes.
  5. Invert onto plate.
  6. Pinch off or slice to serve.

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