Cinnamon Pecan Coffee Cake

Cinnamon Pecan Coffee Cake

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  • ½ C pecans, chopped
  • 1 pkg. frozen dough balls (approx. 24 small or 12 large)
  • ¾ C Pioneer® Golden Light Brown Sugar
  • 1 pkg. (3 ⅝ oz.) butterscotch pudding mix (NOT INSTANT)
  • 1 T cinnamon
  • ½ C butter or margarine, melted


  1. Grease bundt or tube pan, sprinkle chopped pecans in bottom; place frozen dough balls on top. Sprinkle Pioneer® Golden Light Brown Sugar, pudding mix, and cinnamon over frozen dough balls. Drizzle melted butter over all. Cover with a towel and allow to rise at room temperature overnight.
  2. When ready to bake heat oven to 350° F. Bake 30 minutes. (To prevent over browning cover loosely with aluminum foil during last 10 minutes of baking time). Remove from oven, cool 15 minutes in pan. Turn onto serving plate. Slice with bread knife.
Cinnamon Pecan Coffee Cake
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