Ultimate Coffee Cake by Paula Deen

I love this recipe. Mike’s mom makes it on occasion when we’re all together for holidays and such. Its super simple and really good. As long as you’re not a health freak this is an (occasional) breakfast for you! Of course, if you’re allergic to nuts you can just leave those out! Enjoy. ^_^

Ultimate Coffee Cake

Recipe courtesy Paula Deen, 2007
ultimatecoffeecakePrep Time: 10 min
Inactive Prep Time: 10 hr 0 min
Cook Time: 30 min
Level: Easy
Serves: 6 to 8 servings


  • 16 to 18 unbaked frozen dinner rolls
  • 1 (3-ounce) package regular butterscotch pudding mix, not instant
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1 stick (1/2 cup) butter, melted


The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

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