Butterscotch Coffee Cake

1/2 c Sugar

1 pk Butterscotch pudding and pie

1 tb Ground cinnamon

1/2 c Butter or margarine; melted

1 c Pecans; chopped

of a greased 12 cup fluted tube pan. In a small bowl, combine sugar, pudding mix and cinnamon. Sprinkle sugar mixture over rolls. Pour butter over sugar mixture. Sprinkle pecans on top. Cover with plastic wrap and let rise in a warm place 5 ~ 1/2 to 6 - 1/2 hours or until doubled in size. To serve in early morning, coffee cake can rise overnight (about 8 hours). Preheat oven to 350. Bake 30 to 35 minutes or until golden brown. Remove from oven and immediately invert onto plate. Serve warm. From: Quick Gifts of Good Taste.
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