Title: Waltons Mountain Coffee Cake
Categories: Cake Dessert
Yield: 12 Servings

1/2	c	Pecan halves
2		15 oz. packages frozen white dinnerroll dough (18-24 dough b
1	pk	(4 serving-size) INSTANT butterscoch pudding mix
1	c	Packed brown sugar
1/2	c	Butter or margarine
1/8	ts	Ground cinnamon

Generously grease a 10 in fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter or margarine along with cinnamon till butter is melted. pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refigerate for 12 to 24 hrs. Uncover and bake 350 F oven about 35 minutes or till top is golden brown. Immediately invert coffee cake onto a good size serving tray. This gets a bit messy! Let stand about 15 minutes to cool slightly. Makes 12 nummy servings We have tried this and it was a sticky hit, submitted by marina source Recipes from Country inns

Source:This is from the Norris House Inn, Va. By Gerald Edgerton on May 18, 1996

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