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Butterscotch Coffee Cake Recipe

Recipe Ingredients

1 loaf frozen bread dough, thawed and cut into 10-12 pieces
1/2 c. chopped pecans
1/2 pkg. regular butterscotch pudding mix (not instant)
Dash of cinnamon
3/4 c. butter
1/2 c. white sugar
1 tbsp. brown sugar

Cooking Directions

Roll each piece of dough into a ball. In greased bundt pan, place the pecans and dough balls to line the pan. Sprinkle the pudding mix over the dough ball and sprinkle cinnamon over it.
In a saucepan, bring the butter and sugars to a boil. Pour over dough balls and let stand overnight to raise (cover with plastic wrap and put in refrigerator). Bake at 350 degrees for 25-30 minutes. Let stand 10 minutes before removing from the pan.

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