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Walton's Mountain Coffee Cake  Recipe

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This recipe for Walton's Mountain Coffee Cake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Friday, March 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c pecan pieces
2-15oz pkg. frozen white dinner rolls
1 c packed brown sugar
1/2 c butter or margarine
1/8 tsp cinnamon
1-3 1/2 oz instant butterscotch pudding

Directions:
Directions:
Generously grease a 10 inch fluted tube pan. Sprinkle pecans on bottom of pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. I did all this in layers. In a small pan cook and stir brown sugar, butter and cinnamon till butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours. Remove from frig and set on counter for about 1 hour to let dough come to room temp. Uncover and bake in a 350 degrees oven about 30 min. Or until top is golden brown. Immediately invert coffee cake onto a large serving plate. Let stand about 15 minutes before serving.

 

 

 

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