Ultimate Coffee Cake (Paula Deen)

READY IN: 40mins


  • 16 -18
    unbaked frozen dinner rolls (I use 14 rolls with a regular size Bundt pan, otherwise it will 'overflow')
  • 1
    (3 ounce) package regular butterscotch pudding mix (NOT INSTANT)
  • 12
    cup brown sugar, packed
  • 12
    cup pecans, chopped
  • 12
    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 dough from forming a hard crust while it's 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.
  • Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
  • Enjoy!
  • UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!