Overnight Coffee Cake

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
cinnamon

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.)