Bread Breakfast Cakes Desserts

Ultimate Coffee Cake

January 6, 2014

Y’all. This Ultimate Coffee Cake has me swooning like the first time I ever laid eyes on Bradley Cooper. (Any Alias fans out there?) A couple of weeks ago, I was playing “let’s see what’s in the freezer” and found the remaining dinner roll balls from this Savory Monkey Bread. I wanted to use them up and vaguely remembered a coffee cake from Paula Deen. Turns out I had everything I needed except for one ingredient. Easy enough. Let’s use up those rolls!

Ultimate Coffee Cake | So, How's It Taste?

So, how’s it taste?

Y’all. I mean y’all. It was way beyond what I thought it would be. Cover some dinner rolls in sweet stuff and it’s really going to be that good? YES! It is so easy, I really don’t know how it works. The magic of boxed pudding I guess! You must buy cook & serve, not instant, and don’t even think about buying sugar free. Also, I wouldn’t buy vanilla if you’re apprehensive about butterscotch. It doesn’t taste butterscotch-y at all, I just think it makes it richer. It kind of tastes like ooey, gooey, homemade caramel that you’ve slaved over a stove all day making.

Ultimate Coffee Cake | So, How’s It Taste?

After reading some reviews, I ended up slightly changing the prep directions. Paula has you put the rolls in first and then sprinkle the ingredients on top. Some reviewers complained that it left a few dinner rolls without that sweet goodness. I combined all my ingredients (except for the melted butter) in a large bowl first and tossed. They won’t mix perfectly, but it gets the pudding mix around all the rolls better. Then I dump it all into the Bundt pan and pour the melted butter on top. The hard part is the waiting. You have to let the rolls rise overnight. The next morning is super easy though. Pop it into the oven and ta da! Breakfast is done! I only had 12 rolls left in the bag and the recipe worked just fine. It meant more gooey sauce to go around!

Yield: 6-8 servings

Prep Time: 10 min

Cook Time: 30 min

Total Time: 10 hr 40 min

Ultimate Coffee Cake


16 unbaked frozen dinner rolls (I use Rhodes)
3 oz. package regular butterscotch pudding mix, not instant (do not use sugar free)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1/2 cup butter, melted


1. The night before place frozen rolls in a large bowl. Sprinkle dry pudding mix, brown sugar, and chopped pecans over rolls. Toss to combine. It won't mix perfectly since the rolls are frozen.

2. Add roll mixture to a well-greased Bundt pan. Pour melted butter over rolls. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

3. In the morning, preheat oven to 350F.

4. Bake in oven for 25-30 minutes, until rolls start to get too brown on top. Remove from the oven and allow to cool in pan for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

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  • Ali January 6, 2014 at 8:45 am

    Oh that looks amazing! I have a box of butterscotch pudding that I have had no idea what to do with for a few months now. This is perfect 🙂 If you don’t mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. 🙂

  • Julie @ Table for Two January 6, 2014 at 1:32 pm

    This looks dangerously good. I would not be able to stop at 1 roll, girl!

    • Leah Short January 7, 2014 at 1:53 pm

      I didn’t! I’m pretty sure “all the rolls” equals one serving. 😉

  • Natalie @ Tastes Lovely January 7, 2014 at 11:01 am

    I can see why you names this Ultimate coffee cake, because this does look ULTIMATE! Wish I had this for breakfast, instead I’m eating boring old Cheerios and bananas. Mail me a hunk of this for tomorrow? *wink*

    • Leah Short January 7, 2014 at 1:56 pm

      The bad thing about being a blogger is reliving your posts after they’re gone. I’m trying to be good and seeing this cake again made me want to throw counting calories out the window and make another!

  • The Sketched Chef January 7, 2014 at 1:33 pm

    Only by looking at those pictures I’ve got instantly hungry !
    It looks so incredibly delicious.

    • Leah Short January 7, 2014 at 2:01 pm

      Why thank you!

  • Penny Waters January 9, 2014 at 2:03 pm

    I’ve been making this for years. It’s awesome! The only difference in my recipe is a little cinnamon (1/4 tsp) is added and the way I put it together. Place frozen rolls in pan. Add nuts. Sprinkle rolls and nuts with dry butterscotch pudding. Place butter, brown sugar, cinnamon in small saucepan and cook till sugar is dissolved. Pour mixture over rolls and cover with foil. Let rise overnight. Bake at 350 degrees for 25-30 minutes.