2 8-ounce packages refrigerated butter flake rolls (24)
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup milk
1/4 cup coconut
1/4 cup pecans

Vanilla Nut Glaze

1/2 cup confectioner’s sugar
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons pecans


Separate rolls. Combine the 2/3 cup sugar and cinnamon, dip each roll in the 1/4 cup milk then in the cinnamon-sugar mixture, turning to coat all sides. Place half the rolls slightly overlapping the bottom of a greased 6 1/2 cup ring mold. Sprinkle with coconut and the 1/4 cup pecans. Add remaining rolls, forming second layer of overlapping rolls. Bake at 375-degrees for 25-30 minutes. Loosen with the tip of a spatula – turn out onto a serving plate. Drizzle with Vanilla Nut Glaze


Vanilla Nut Glaze

Combine 1/2 cup confectioners sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Blend. Sprinkle 2 tablespoons pecans into this mixture. Drizzle over cake. 


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