Coffee cake, anyone?

My friend, Valerie, recently shared a recipe with me for a quick but delicious coffee cake. I made it yesterday to share at Dave's end-of-the-year chemistry class, and it was a hit. I thought yu might enjoy the recipe, too, Gentle Readers. So here it is:

You need:
~20 frozen dinner rolls, partially thawed
~1 stick butter, melted
~1/2 cup brown sugar
~1/2 cup nuts of your choice (or no nuts if you live with a nut hater or allergy)
1 small box (4-serving size) vanilla pudding mix- the kind you have to cook, not the instant variety.

1. On the night before you want to serve the coffee cake, leave out the dinner rolls for about 15 minutes to partially thaw. Cut each roll in half.
2. Spread a little of the melted butter on the sides of a tube pan to coat it.
3. Mix together the brown sugar, dry pudding mix, and nuts. Sprinkle a little of this in the bottom of the pan.
4. Add one layer of the rolls. Sprinkle with a little more mix and drizzle with a little of the butter.
5. Repeat #4 until all the rolls are used evenly in the pan. Put the remainder of the mix and the butter on the top. (More on top is better, since it will ooze to the bottom as you cook it anyway.
6. Let the pan sit on the counter over night. Next morning, bake it at 350 degrees for about 35 minutes. Invert to put the coffee cake onto a platter, and enjoy warm!

I should have taken a picture of the cake, since it come out so pretty!