Breakfast Sticky Buns Bundt Cake

This is a decadent breakfast cake that is easy to make.  It's perfect when having overnight guests. I assemble the ingredients into the bundt pan the night before, cover it with a towel and let it rise.  In the morning, I take the towel off and bake it for 30 minutes.  It's delicious and goes great with coffee, tea or a mimosa.  Cheers!

1 package Bridgeford Parkerhouse Style rolls found in the freezer department in the grocery store

1/2 cup chopped pecans or walnuts

1 Package Butterscotch Pudding.  Not Instant!

3/4 cup brown sugar

Cinnamon to taste (1/4 to 1/2 tsp)

1 cup melted butter

Spray bundt pan with non stick spray.  Layer in chopped nuts, rolls, butterscotch pudding, brown sugar, cinnamon and melted butter. Cover with a kitchen towel and let it rise over night on your kitchen counter.

In the morning, Preheat oven to 350 degrees.

Take towel off the pan and place bundt pan on a baking sheet and bake for 30 minutes.  Let the bundt pan cool for 10-15 minutes, then invert onto a serving plate.  


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