Breakfast Coffee Cake
1/2 cup pecan halves
2 (15 oz.) frozen white dinner rolls
1 (3.4 oz.) package instant butterscotch pudding mix
1 cup brown sugar
1/2 cup butter
1/4 tsp. cinnamon
Generously grease a 10 inch tube pan. Sprinkle pecans on the bottom. Arrange frozen dough balls on top of the pecans. Sprinkle pudding mix over the dough balls.
In a small saucepan over low heat, stir together the brown sugar, butter and cinnamon until the butter melts. Pour over the pudding mix and dough balls in the tube pan.
Cover and refrigerate 12-24 hours. Remove from the refrigerator while the oven heats to 300*. Uncover and bake until golden brown. Let stand a few minutes before serving.
