Overnight cinnamon coffeecake
Overnight cinnamon coffeecake
Ingredients/Components
- cinnamon - 2 Tbsp
- butter, melted - 1/2 c
- pecan pieces - 1/2 c
- 24 frozen Parker House rolls - 1 pkg
- instant butterscotch pudding, small size - 1 pkg
- cup brown sugar, packed - 1 item
How to make overnight cinnamon coffeecake:
In a greased Bundt pan, place half of the frozen dough balls, powdered pudding mix, brown sugar, cinnamon, butter and pecans. Repeat with remaining dough balls and pudding mix, brown sugar, cinnamon, butter and pecans.Cover the pan loosely with foil sprayed with a nonstick spray, top with a clean towel and allow to sit overnight on the counter. The dough will defrost and rise overnight. (If in the morning it has risen over the top of the pan, simply poke it with clean fingers, and it will fall back.)
In the morning, bake in a 350° oven for 30 minutes.
Recipe categories: Breads, Breakfast, Coffee cakes.
Rating:
Related ingredients:
butter, softened, sugar, cinnamon, sour cream, water, hard-boiled eggs, chopped, grated cheese, mayonnaise
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