Pecan Coffee Cake
1 C. pecans
1 Package Parker House style yeast rolls (frozen)
3/4 C. brown sugar
1 small package of regular vanilla pudding (not instant)
1 T. cinnamon
6 T. margarine
Mix together brown sugar, pudding, cinnamon and margarine. Grease tube pan (bundt pan) with margarine stick. Sprinkle in pecans. Line up rolls over pecans. Sprinkle the above mix over rolls. Dot with margarine.
Let stand covered with foil overnight. Remove foil and bake 30 minutes at 350° F.
Spread butter in pan and top with:
Crumb Topping (May be doubled if you like more topping)
Mix until crumbly:
1/4 C. sugar
4 T. Flour
1/2 t. cinnamon
4 T. butter, softened
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove springform and let cool 10 to 15 minutes before drizzling with glaze.
1/2 C. powdered sugar
1/4 t. vanilla
1 1/2 to 2 t. hot water
Cut into wedges and serve warm.