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Stay up-all-night Coffee Cake

From WOODLAND COVE BED & BREAKFAST
3/4 cup chopped nuts
1 package frozen Parker House rolls
1 (4-ounce) package butterscotch instant pudding mix
1/2 cup packed brown sugar
1/2 cup melted margarine
2 teaspoons (or more) cinnamon

Sprinkle nuts into bottom of a greased Bundt pan. Arrange rolls evenly over nuts. Sprinkle dry pudding mix over the rolls. Combine brown sugar, melted margarine and cinnamon in a small bowl; mix well. Spoon over rolls.

Place Bundt pan in a cold oven for eight to ten hours. Remove pan from oven. Preheat oven to 350 degrees. Return pan to oven and bake for 25 minutes.

Yield: 16 servings.

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