Overnight Butterscotch Coffeecake
Wake up to the irresistible aroma of this decadent Overnight Butterscotch Coffeecake—a perfectly gooey, caramelized treat that’s as easy as it is indulgent. Featuring layers of pillowy frozen dinner rolls soaked in a buttery brown sugar glaze, spiced with cinnamon, and finished with the rich flavor of butterscotch pudding mix, this make-ahead breakfast delight is crowned with crunchy pecans for a satisfying nutty finish. Simply assemble the night before and let the dough rise while you sleep, then bake to golden perfection in the morning for a crowd-pleasing brunch centerpiece. Whether you're hosting a holiday gathering or just treating yourself to an effortless homemade indulgence, this coffeecake delivers irresistible flavors with minimal prep time.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 3.4 oz Butterscotch instant pudding mix
- 1 tsp Ground cinnamon
- 0.5 cup Pecans, chopped
- 18 pieces Frozen dinner rolls
- 1 as needed Nonstick cooking spray
Instructions
1. Prepare a bundt pan by generously spraying it with nonstick cooking spray to prevent sticking.
2. In a small saucepan, melt the unsalted butter over low heat. Stir in the brown sugar and mix until fully combined and smooth. Remove from heat and set aside.
3. In a separate bowl, mix the butterscotch pudding mix and ground cinnamon together.
4. Sprinkle half of the chopped pecans evenly across the bottom of the prepared bundt pan.
5. Arrange the frozen dinner rolls evenly in the bundt pan, stacking them gently as needed.
6. Sprinkle the dry pudding and cinnamon mixture evenly over the rolls. Pour the melted butter and brown sugar mixture evenly over the top of the rolls.
7. Sprinkle the remaining chopped pecans over the top for an extra crunch.
8. Cover the bundt pan loosely with plastic wrap or a clean kitchen towel. Let it sit overnight (at least 8 hours) at room temperature so the rolls can thaw and rise.
9. In the morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the coffeecake in the preheated oven for 25–30 minutes or until the rolls are golden brown and cooked through.
10. Let the bundt pan cool for 5–10 minutes, then carefully invert the coffeecake onto a serving platter. Let it cool slightly before serving warm.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 452.7 g | 165% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 100.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
