Meals Matter

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Contributed By: gatorgal414
Phyllis King

This coffeecake pulls apart easily and oozes with a butterscotch caramel and nuts.

Ingredients

1 bag 24 frozen rolls (such as Parker House style)

1/2 cup Brown sugar

1 tsp. Cinnamon

1 pkg. Butterscotch pudding mix (not instant)

1/2 cup Chopped pecans

1 stick Butter (not margarine)

Preparation

Place frozen rolls in bundt pan. Cut up stick of butter in pats and arrange on top of frozen rolls. Mix cinnamon, brown sugar, pudding mix and nuts and distribute entire mixture over buttered frozen rolls. Allow nuts to fall down to the bottom of the bundt pan. Cover with slightly damp cloth or towel, and let sit out overnight. (Do not refrigerate or bread dough will not rise). In morning, remove cloth/towel and bake uncovered at 350 degrees F for 30 minutes or until browned. Turn pan over onto large platter, and scoop out any remaining butterscotch sauce if necessary onto bread. Serve immediately - and encourage tearing it apart by hand.

Cook's Notes

Serving this Bubble Bread has been a Christmas morning tradition in our family for years. Hope it becomes one of your family recipe traditions too.

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