Easy Breakfast Coffee Cake Recipe

Easy Breakfast Coffee Cake Recipe

Ingredients:

1/2 c of pecan; halved
15 oz of dinner rolls (white, frozen)
1 pkg of instant pudding mix (butterscotch)
1 c of sugar (brown)
1/2 c of butter (unsalted)
2 pinches of cinnamon

Instructions:

Grease 10-inch Bundt pan and spread pecans onto the base and arrange the rolls above pecan layer. Sprinkle the butterscotch mix above. Combine butter, cinnamon, and sugar on a saucepan above gentle heat then stir till melted.

Pour onto the pan with the other arranged ingredients. Cover then place inside refrigerator for 12 to 24 hours. Preheat oven at 300 degrees F and take the pan out from refrigerator and uncover. Bake till golden; allow to cool slightly prior to serving.

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