Niles Coffee Cake

Serves: 7
Total Calories: 1,006


1 loaf frozen white bread dough
1 cup chopped pecans or walnuts
1/2 cup cook & serve butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar, packed


The night before, let frozen bread dough stand at room temperature for one hour. Cut dough into 16 pieces and roll into balls. Spray a Bundt® pan with non-stick vegetable spray; sprinkle nuts into bottom of pan. Arrange dough balls in pan; sprinkle with pudding mix and set aside. In a small saucepan over medium-high heat, melt butter and brown sugar together. Pour hot mixture over dough balls. Cover pan; let rise overnight at room temperature. In the morning, bake at 325 degrees for 25 to 30 minutes, until rolls are light golden. Turn out onto a decorative plate; serve warm.

Nutritional Facts:

Serves: 7
Total Calories: 1,006
Calories from Fat: 320

This Niles Coffee Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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