Cranberry Pecan COFFEE CAKE – You snooze while it rises



This is a fantastic recipe for breakfast.  Make ahead of time and freeze.  When ready to use, allow the frozen coffee cake to rise in a cold oven overnight.  I place it in the oven at 11 PM; then bake it about 7 AM.  Now how is that for convenience?


½ cup pecans, chopped

22 (twenty-two) frozen Parker House rolls (keep frozen)

1 cup chopped fresh cranberries

½ cup white granulated sugar

½ cup brown sugar

1 stick (1/2 cup) butter or margarine






Spray-oil a Bundt or tube pan; then sprinkle the bottom of the pan with the chopped pecans.  Arrange the still frozen rolls over the pecans.


Put the chopped cranberries and the white granulated sugar into a small non-stick skillet.  Cook and stir over medium-low heat for 5 minutes.  Stir in the brown sugar and butter until the butter is melted and the ingredients are blended; then pour evenly over the frozen rolls.


Cover the ingredient-filled Bundt pan with plastic wrap and aluminum foil; then freeze.  Eight hours before cooking time, remove the covering from the pan and place the frozen Bundt pan in a COLD OVEN to rise.  After 8 hours of rising time, remove the pan from the cold

oven; then preheat the oven to 350 degrees.


Bake in the preheated oven for 25 minutes.  (Watch carefully at the end of the cooking time and place a loose sheet of aluminum foil on the top of the rolls if they are getting too brown.)


After the cooking time, remove the Bundt pan from the oven and immediately invert over a large platter to release the coffee cake.


Serves 10.


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