Gooey Pull Apart Cinnamon Buns

From an old newspaper clipping -- Because of the brewed coffee and only 1/2 cup brown sugar, these cinnamon buns are not overly sweet! Great for a special breakfast, especially at Christmas or other holidays. Can be prepared the night before so the bread dough thaws and rises til double, then bake the next morning -- NOTE: prep/bake time DOES NOT include time for dough to thaw and rise before baking!

• Ready In: 45 mins
• Serves: 14
• Yields: 1 Bundt pan

Ingredients

• 1  cup walnuts (or pecans ~ chopped)
• 1  lb  frozen dough rolls (package contains approximately 18 - 24 yeast dough balls)
• 1⁄2 cup  melted butter (1/4 pound stick)
• 4 3⁄4 ounces vanilla pudding mix (not instant)
• 1⁄2 cup brown sugar (packed)
• 1⁄4 cup brewed coffee (cold)
• 2  teaspoons ground cinnamon

Directions

1. Spray a Bundt pan or 10-inch tube pan with baking spray.
2. Spread chopped nuts evenly over bottom of pan.
3. Place frozen dough balls evenly over walnuts in pan.
4. Melt butter in microwave; mix with brown sugar, vanilla pudding mix (NOT INSTANT), cold coffee, and cinnamon.
5. Spoon butter mixture over dough balls.
6. Cover pan with plastic wrap and let dough balls rise overnight (or several hours) til double in size. NOTE: can refrigerate overnight, but will take an extra couple of hours at room temperature for the dough balls to rise til double!
7. Place (room temperature) Bundt pan on a baking sheet in case of overflow while baking ~ bake in a PREHEATED oven at 325 degrees for a dark Bundt pan, or 350 degrees for a shiny pan, for 30-35 minutes.
8. Cool in pan for 10 minutes, then invert onto a large plate to catch all the gooey sauce!
9. Portions will pull apart into about 14 servings.