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.
Nutrition & Diet Analysis (per serving)
551
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).