Overnight Coffee Cake

Course : Cakes
Serves: 16
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1 cup chopped pecans
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
4 ounce package instant vanilla pudding mix
25 ounce package frozen white yeast roll dough -- thawed
3/4 cup butter or margarine -- melted

Preparation / Directions:

Thaw rolls according to package directions. In a small bowl, combine pecans, brown sugar, pudding mix, and cinnamon. Sprinkle 3 tablespoons sugar mixture in bottom of a greased 10-inch tube pan. Dip each roll in melted butter and then in sugar mixture in bowl, covering each roll completely. Place a single layer of rolls with sides touching in pan. Sprinkle remaining sugar over rolls. Pour remaining butter over rolls. Cover and refrigerate 8 hours or overnight. Remove pan from refrigerator 30 minutes before baking, leave covered, and place in a warm place (80 to 85 degrees) to allow rolls to rise. Preheat oven to 350 degrees. Uncover and bake 40 to 45 minutes or until golden brown. (If top browns too quickly, cover with aluminum foil.) Cool in pan 15 minutes. Remove from pan and serve warm.


Nutritional Information:

165 Calories (kcal); 14g Total Fat; (71% calories from fat); 1g Protein; 12g Carbohydrate; 23mg Cholesterol; 92mg Sodium

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