Overnight Caramel Coffee Cake
A decadent overnight coffee cake with caramel, cinnamon, and nuts, perfect for breakfast or brunch gatherings, offering warm, sweet flavors and a soft, sticky texture.
Ingredients
Instructions
- Butter a large Bundt pan.
- Sprinkle chopped nuts over the bottom of the pan.
- Place frozen rolls over the nuts; sprinkle pudding mix over the rolls.
- Melt butter or margarine, then add brown sugar and cinnamon.
- Pour the melted mixture over the rolls in the pan.
- Cover the pan with a damp towel and let rise overnight.
- Bake at 350°F for 20 to 25 minutes.
- Let stand a few minutes before turning out of the pan.
Tips & Substitutions
For a richer flavor, consider using pecans or walnuts instead of the standard nuts. If you don't have butterscotch pudding mix, vanilla or caramel pudding can work as a substitute. Make sure the rolls are fully frozen before assembling to prevent them from becoming too doughy during the rise. For an extra touch, drizzle with icing made from powdered sugar and milk after baking.
Serving Suggestions
This Overnight Caramel Coffee Cake is perfect for brunch or as a sweet treat with coffee. Serve it warm, topped with whipped cream or a dusting of powdered sugar. It pairs beautifully with a side of fresh fruit or a light salad like Lo-Cal Salad for a balanced meal. For a delightful experience, enjoy it alongside a cup of your favorite coffee or tea.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to two days or refrigerated for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Caramel Coffee Cake contains roughly 912 calories, with 13g protein, 106g carbohydrates, and 51g fat. It is an excellent source of protein (27% of the Daily Value) and potassium (24% of the Daily Value), and a good source of iron.
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 prepare the cake in advance and freeze it?
Yes, you can prepare the cake and freeze it before baking. Assemble all the ingredients in the Bundt pan, cover it tightly, and freeze. When you're ready to bake, thaw it overnight in the refrigerator and bake as instructed. This makes it a convenient option for special occasions or gatherings.
What can I use 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 sure to adjust the baking time, as it may require a bit less or more time depending on the pan size. Keep an eye on it and use a toothpick to check for doneness.
Can I use fresh rolls instead of frozen?
Using fresh rolls is not recommended as they won't rise properly with the overnight method. Frozen rolls are ideal because they slowly thaw and rise, allowing the flavors to meld overnight. If you prefer fresh bread, consider using a recipe like My Aunt Louise'S Cream Cheese Pound Cake for a similar treat.
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).