Monday, June 23, 2008

Another thing to do with Rhodes Rolls!!

I was looking at the Food Network website a few days ago & they have a special section titled Paula Dean's 50 favorite recipes. I was browsing & trying to think of something to make for Sunday dinner dessert, then bam! I saw a picture that looks much better than my pic, but you get the idea. She calls it a coffee cake, but I think it's more like a cinnamon roll casserole or monkey bread. It got rave reviews & was all gone by the end of the night & we only had 5 people eating & one was Madeline! I can't stress enough how easy this recipe was to make.

Notes: I didn't add pecans because we think Maddie's allergic to them. It really does need at least 8 hours to rise.

Ultimate Coffee Cake

Recipe courtesy Paula Deen

16 to 18 unbaked frozen dinner rolls

1 (3-ounce) package regular butterscotch pudding mix, not instant

1/2 cup brown sugar, packed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

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