Here’s a yummy recipe that is so good and easy! It is an old family favorite around here and the central dish for our holiday breakfasts. ENJOY!

Overnight Coffee Cake

Overnight Coffee Cake as a part of our St. Lucia Day Breakfast

1 pkg frozen dinner roll dough (approx 25 rolls)
1 (4 serving size) vanilla pudding (not instant)
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts (optional, but REALLY better with some kind of nuts)
1 stick (1/2 cup) butter

Separate roll dough and place into a well buttered bundt pan (do not use angel food pan – the butter will leak out). Combine dry pudding mix, brown sugar and pecans. (We have to leave the nuts out, but it’s really really really better with the nuts in the mix – helps things to not be so gooey.) Melt butter and pour over frozen roll dough. Sprinkle pudding mixture evenly over the top of the roll dough. Leave in pan overnight (8 to 9 hours maximum) at regular room temperature so the rolls will rise. In the morning, Bake at 350F for 30 minutes. (It may be helpful to place some aluminum foil over the edges of the rolls as they bake up, and sometimes OUT, of the bundt pan, to avoid burning the edges.) Invert onto a serving plate and serve warm for a breakfast treat. This will come out with a rick caramel-like coating.

Serves ~ 5 people

More butter can be added (up to 1 cup total) if you prefer a more gooey kind of cake.

Find more recipes in my Scrumptious Saturday and Scrumptious Sunday posts.