Breakfast & Brunch

Sticky Bun Coffee Cake

Sticky Bun Coffee Cake
Pinit

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Ingredients:
18 frozen dinner rolls
1 box (3.4 ounces) cook & serve butterscotch pudding mix (not instant)
1 stick butter, melted
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans (optional)

Directions:
Arrange frozen rolls (do not thaw) in a bundt pan that’s been buttered well or sprayed with cooking spray. Sprinkle rolls with dry pudding mix and nuts if using. In a bowl mix together butter, brown sugar, and cinnamon and pour the mixture over the rolls. Cover tightly with foil that’s been sprayed with cooking spray. Let rise on the kitchen counter overnight. In the morning, pre-heat oven to 350 degrees. Uncover and place in the oven with a cookie or baking sheet underneath to catch any of the topping that might bubble over. Bake 20 to 35 minutes or until golden. Remove from oven and let rest about 5 minutes. Carefully invert onto a serving platter. Serve warm. No cutting, just pull apart and enjoy!

Notes:
These are a family favorite! I love treating my gang to this on holiday mornings or a special weekend brunch along with My Absolute Favorite Brunch Bake or Ham and Cheese Sandwich Brunch Bake. Love this because I can make everything the night before and just throw it in the oven in the morning. I serve it with my Orange Fruit Cups, Fruit Kabobs with my Favorite Fruit Dip, or my Fruit Salad with Honey Poppy Seed Dressing and call it one fabulous morning!

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