Decadent Butterscotch Pecan Coffee Cake is down-home delicious with a butterscotch, pecan, and brown sugar glaze and is perfect for a Mother’s or Father’s Day Brunch or any holiday breakfast or brunch!
There are too many reasons to list why you will love this coffee cake, but the fact that you can eat it for breakfast tops the list. I mean really, when you can have cake for breakfast, what’s not to love about that? It’s also perfect for a make-ahead brunch or breakfast when you have guests and fancy enough they will think you have slaved for hours over a hot stove. But in reality, it only takes a few ingredients and only several minutes to put together. The secret ingredients are frozen bread dough dinner rolls and butterscotch pudding mix.
I like to serve this scrumptious coffee cake along with a yummy fruit salad whenever we have houseguests because I know they will love it, and I can assemble the night before and then just pop in the oven the next morning.
Looking for more breakfast or brunch ideas and recipes, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
To make Butterscotch Pecan Coffee Cake gather your ingredients which are: unbaked frozen dough dinner rolls (These rolls come in a bag in the frozen bread section in your grocery store. Usually there are 36 rolls to a bag, and they are unbaked balls of dough that have to rise before baking.), regular butterscotch pudding mix (not instant), brown sugar, pecans, and butter.
The night before, place frozen rolls in a well greased Bundt pan. (Do not use more than 16-18 rolls! The first time I made this coffee cake, I added a few more rolls and the next morning the dough had risen over the top of the pan, and I had a mess. Trust me on this one!)
Sprinkle the dry pudding mix evenly over the rolls.
Sprinkle the brown sugar evenly over the rolls.
Sprinkle the pecans evenly over the rolls.
Pour melted butter evenly over everything.
Cover the pan with plastic wrap and let rise overnight at room temperature. (Do not refrigerate.)
In the morning, preheat your oven to 350 degrees.
Bake the coffee cake for 30 minutes.
Remove from the oven and allow to cool for about 5 minutes.
Turn the pan over onto a serving platter to remove.
Serve warm and pull the chunks apart with a fork. Enjoy!