We had guests last night so I made this Overnight Coffee Cake to have ready when everyone got up. The recipe calls for frozen bread dough and then it rises while you are sleeping; ready to bake when you are awake! Couldn’t be easier.
Ready to rise . . .
Looks like this in the morning . . .
and this when it comes out . . .
Overnight Coffee Cake
1 pkg. frozen cloverleaf roll dough (about 25 rolls)
1 small pkg. vanilla pudding mix (not instant)
1/2 cup brown sugar
1/2 cup pecans, chopped and/or 1/2 cup raisins
1 stick butter, melted
Separate frozen dough into pieces. Combine dry pudding mix with brown sugar, cinnamon, pecans and/or raisins. Sprinkle some pecans and/or raisins in bottom of pan. Place half of frozen dough pieces in a well-buttered bundt pan. Pour half of melted butter over dough and sprinkle with half of pudding mixture. Repeat layer. Leave cake pan out overnight; the dough rises beautifully by morning. Bake at 350 for 30 minutes. Invert on serving plate to serve. Sticky – but good!
(Note: I have had trouble finding frozen cloverleaf rolls lately. You can use the frozen dinner rolls, but only use about 22 of them. I cut them while frozen into 2 pieces. I cover the frozen cake with a piece of plastic wrap or wax paper, sprayed with Pam, while it is on the counter overnight.)