Bubble Bread Coffee Cake
A sweet, gooey coffee cake featuring soft bread rolls layered with butterscotch pudding and walnuts, topped with cinnamon-sugar butter for a comforting treat perfect for breakfast or brunch.
Ingredients
Instructions
- Spray a Bundt pan with Pam or non-stick spray.
- Place 12 frozen bread rolls in the bottom of the pan.
- Sprinkle half a box of butterscotch pudding over the rolls.
- Add a handful of walnuts on top.
- Repeat with the remaining 12 rolls, pudding, and walnuts.
- On the stove, melt 1 stick of margarine.
- Add 3/4 cup of brown sugar and cinnamon to the melted margarine, stirring to combine.
- Pour the cinnamon-butter mixture evenly over the layered bread and pudding in the pan.
- Cover the pan and let it stand overnight on the stove.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the melted margarine mixture. You can also substitute the butterscotch pudding with vanilla or chocolate pudding for a different taste experience. If you prefer a nut-free option, simply omit the walnuts. Ensure the rolls are fully frozen before layering for the best texture.
Serving Suggestions
Serve the bubble bread coffee cake warm, drizzled with a bit of melted butter or a sprinkle of powdered sugar for added sweetness. It pairs wonderfully with a cup of coffee or tea for breakfast or brunch. For a delightful twist, enjoy alongside a fruit salad, such as the Pineapple Dairy Salad, for a refreshing contrast.
Storage & Reheating
To store leftovers, cover the cooled bubble bread coffee cake with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 20-30 seconds or place the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bubble Bread Coffee Cake contains roughly 199 calories, with 2g protein, 11g carbohydrates, and 17g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the bubble bread coffee cake the night before and let it sit in the fridge overnight before baking. This allows the flavors to meld and makes for an easy breakfast option. Just remember to let it come to room temperature before baking.
Can I use fresh bread rolls instead of frozen?
While frozen rolls work best for this recipe, you can use fresh bread rolls. Just make sure they are slightly stale or day-old to absorb the pudding mixture better. Fresh rolls may not hold their shape as well, so monitor the baking time to avoid overcooking.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular round cake pan or a loaf pan. Just be mindful that the bake time may vary, so check for doneness by inserting a toothpick in the center. Adjust the baking time accordingly to ensure it's cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).