Overnight Butterscotch Coffeecake

Wake up to the irresistible aroma of this decadent Overnight Butterscotch Coffeecake—a perfectly gooey, caramelized treat that’s as easy as it is indulgent. Featuring layers of pillowy frozen dinner rolls soaked in a buttery brown sugar glaze, spiced with cinnamon, and finished with the rich flavor of butterscotch pudding mix, this make-ahead breakfast delight is crowned with crunchy pecans for a satisfying nutty finish. Simply assemble the night before and let the dough rise while you sleep, then bake to golden perfection in the morning for a crowd-pleasing brunch centerpiece. Whether you're hosting a holiday gathering or just treating yourself to an effortless homemade indulgence, this coffeecake delivers irresistible flavors with minimal prep time.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Brown sugar
• 0.5 cup Unsalted butter
• 3.4 oz Butterscotch instant pudding mix
• 1 tsp Ground cinnamon
• 0.5 cup Pecans, chopped
• 18 pieces Frozen dinner rolls
• 1 as needed Nonstick cooking spray

Directions

Step 1

1. Prepare a bundt pan by generously spraying it with nonstick cooking spray to prevent sticking.

Step 2

2. In a small saucepan, melt the unsalted butter over low heat. Stir in the brown sugar and mix until fully combined and smooth. Remove from heat and set aside.

Step 3

3. In a separate bowl, mix the butterscotch pudding mix and ground cinnamon together.

Step 4

4. Sprinkle half of the chopped pecans evenly across the bottom of the prepared bundt pan.

Step 5

5. Arrange the frozen dinner rolls evenly in the bundt pan, stacking them gently as needed.

Step 6

6. Sprinkle the dry pudding and cinnamon mixture evenly over the rolls. Pour the melted butter and brown sugar mixture evenly over the top of the rolls.

Step 7

7. Sprinkle the remaining chopped pecans over the top for an extra crunch.

Step 8

8. Cover the bundt pan loosely with plastic wrap or a clean kitchen towel. Let it sit overnight (at least 8 hours) at room temperature so the rolls can thaw and rise.

Step 9

9. In the morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the coffeecake in the preheated oven for 25–30 minutes or until the rolls are golden brown and cooked through.

Step 10

10. Let the bundt pan cool for 5–10 minutes, then carefully invert the coffeecake onto a serving platter. Let it cool slightly before serving warm.

Nutrition Facts

Serving size	(895.2g)

Amount per serving	% Daily Value*
Calories	3132.7

Total Fat 124.2g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat g
Cholesterol 124mg	0%
Sodium 4633.1mg	0%
Total Carbohydrate 452.7g	0%
Dietary Fiber 25.4g	0%
Total Sugars 100.0g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 258.1mg	0%
Iron 16.4mg	0%
Potassium 795.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 7.6%

Carbs: 57.1%