Walton Mountain Coffee Cake - cooking recipe

Ingredients

1 bag frozen bread (, roll balls)
1 package butterscotch pudding mix
1 cup chopped pecans
1/2 cup butter
1 cup packed brown sugar
1/4 teaspoon cinnamon

Preparation

Grease a bundt pan (I use an 8 x 8 square pan) and put pecans in the bottom.
Put in about 22 of the frozen dough balls.
Pour the dry pudding mix over the dough balls.
Melt butter, cinnamon, and sugar over medium heat until the mixture is a little carmelized.
Pour the mixture over the dough.
Cover and let it sit in the refrigerator overnight.
Take out in the morning and let dough sit for 30 minutes.
Preheat oven to 350 degrees and bake for 20-30 minutes or until the top is slightly brown.
Remove from oven and invert on a plate immediately after removing from the oven.