Paula Deens Ultimate Coffee Cake

My wonderful father-in-law is allergic to cinnamon, ginger, cloves, basically anything that would go into pumpkin pie so I am always on the lookout for yummy things that don't call for those spices to fix him when he visits (kind of like finding things without cheese for my Dad). I was cruising the web looking for breakfast rolls with no cinnamon when I happened upon this wonderful recipe from Paula Deen. I just love her, don't you?!?

The Ingredients:

16 - 18 frozen dinner rolls

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 pkg butterscotch pudding (not instant)

1 stick butter, melted

This is a recipe that needs to sit all night for the dough to rise. Before you go to bed, get out all the ingredients; you won't regret it!! Place frozen rolls in a well greased bundt pan.

Sprinkle pudding mix on top of rolls.

Sprinkle brown sugar on top of pudding.

Sprinkle pecans on top of brown sugar.

Pour melted butter on top of pecans.

Cover pan with a moist towel and go to bed.

Here's a pic of them as they entered the oven. They rise all night and depending on how cool it is in the kitchen they can really bubble up! These didn't get too big but they cooked up great.

 Bake the rolls at 350 degrees for 30 minutes. Remove from oven and let them sit for 5 minutes in the pan. Invert pan onto a large plate or platter and dig in!