Best Overnight Butterscotch Coffeecake Recipes

OVERNIGHT COFFEE CAKE

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

OVERNIGHT COFFEE CAKE

Steps:

• 1. In a small bowl combine pecans, sugar, pudding mix and cinnamon. Sprinkle 3 T. of sugar mixture in bottom of a greased bundt pan.
• 2. Dip each roll in butter and place in sugar mixture in bowl. Spoon the sugar mixture over each roll so they are completely covered. Place rolls in pan in a single layer with sides touching. Sprinkle remaining butter over rolls. Refrigerate for 8 hours or overnight.
• 3. Remove pan form fridge 30 minutes before baking and place in a warm place for rising. Preheat oven to 350*. Uncover and bake for 40-45 minutes until golden brown.Cool for 15 minutes.

EASY OVERNIGHT COFFEE CAKE

Steps:

• 1. Stir together all ingredients except rolls and butter (or margarine).
• 2. Place frozen yeast rolls in a bundt pan which has been sprayed with PAM.
• 3. Add dry ingredients; Being sure ingredients drift down between the rolls.
• 4. Tuck/scatter evenly sliced butter (or margarine) among rolls and dry ingredients.
• 5. Cover with a clean towel and set to rise overnight.
• 6. Bake in a 350 degree oven for 15 minutes.
• 7. Cover with foil and continue baking for 15 more minutes.
• 8. Remove from oven, remove foil, let cool 5 to 10 minutes before turning onto plate.

EASY OVERNIGHT COFFEE CAKE

Steps:

• Spray Bundt pan with non-stick spray.
• Layer frozen rolls in pan.
• Melt butter, add cinnamon and pour over frozen dough.
• Mix dry pudding, brown sugar, and nuts.
• Sprinkle over dough.
• Leave out overnight uncovered.
• Bake at 350° for 25 to 30 minutes, watch for browning.
• Invert on plate.
• (Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).

BUTTERMILK COFFEE CAKE

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

ULTIMATE COFFEE CAKE (PAULA DEEN)

Steps:

• 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 dough from forming a hard crust while it's 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.
• Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
• Enjoy!
• UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!