Coffee Cake

• 1/2 c. pecan halves
• 1 large pkg. frozen Riches rolls (18 to 24 balls)
• 1 stick butter
• 1 c. brown sugar
• 1/4 tsp. cinnamon
• 1 pkg. instant pudding (butterscotch)

1. Spray a large Bundt pan with Pam.
2. Sprinkle pecans on bottom of the pan.
3. Place frozen dough balls evenly on top of pecans. Sprinkle pudding mix evenly over dough balls.
4. In a small pan, melt butter and add 1 cup brown sugar and cinnamon.
5. Mix and do not boil.
6. Pour this over dough balls.
7. (Refrigerate 12 hours or more, optional.)
8. Bring out of refrigerator about 4 hours before cooking to allow dough to rise.
9. After it rises, cook in 350u0b0 oven for 30 minutes or until golden brown. You may need to lower rack and place foil or cookie sheet under it to catch drips.
10. When done, invert onto plate at once.

pecan halves, riches rolls, butter, brown sugar, cinnamon, butterscotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800046 (may not work)