i'm channeling susan for this post, however, i could never presume to make any food look even half as appetizing as she does! plus, i'm a short order chef, and the love and care she uses to create food is enviable.
mom is also to thank for this recipe, which she made many many sundays of my formative years. i'm proud to say i've gotten many people hooked on it, and maybe a few more with this post.
here goes: the recipe for overnight coffee cake!
first of all, as the name implies, you must leave it to rise overnight, thus making it THE NIGHT BEFORE. but don't fret! it takes about 5 minutes to put together, then you can sleep and dream of buttery, gooey sweetness until the next morning.
18 frozen white dinner rolls
1 small package of jell-o COOK & SERVE vanilla pudding. not instant. you'll regret it.
1/2 cup light brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
1 stick melted butter
grease a bundt pan and arrange the 18 frozen rolls in the bottom. evenly pour the melted butter over the top. in a medium bowl, mix the pudding mix, brown sugar, cinnamon and nuts. sprinkle this mixture over the buttered rolls. leave it overnight to rise.
in the morning, preheat the oven to 350 and bake the risen rolls for 30 minutes. line a platter with aluminum foil, and immediately invert the cake onto the plate (i always place the plate on top of the bundt pan, then grab the whole thing and FLIP!). it can get a little messy, but that's the point. below is the unappetizing photo of the finished cake, but it had already been picked at, so i had no chance to get a better photo.
mmmmmm! gooey goodness for a sunday morning, or any of those brunchy functions.