Butterscotch Coffee Cake
- 3/4 C. pecans
- 24 frozen yeast rolls
- 1/2 C. (1 stick) butter
- 1 small box regular (not instant) butterscotch pudding
- 3/4 C. firmly packed brown sugar
- 1 tsp. cinnamon
Grease bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate. Bake at 350 degrees for 30 minutes. Invert on plate. Pinch off or slice to serve.