Omg! Just made these this morning, so good mmmmmm. I used chocolate pudding and sliced almonds, not to disrespect Paula but that's what I had in the house. They turned out great! Love u Paula!!!!!

By Jennifer's on April 13, 2012

All I do is use 18, Rhodes' White Dinner Rolls (yeast), which you can find in the frozen section of your grocery store. Then, just sprinkle the box of (Cook and Serve - not instant!) pudding mix, brown sugar, and top off with melted butter. Then, I dampen a cotton dish towel and lay that on top of the bundt pan. The next morning, just put in the oven and bake, as directed! When slightly cooled, invert on a plate and tap some to make sure it comes out of the pan without tearing. Be sure to grease your Bundt pan well before putting the dinner rolls in and it should be fine. Our family loves this recipe and we use it often! My husband, Danny, our 3 boys, and our sweet little grandson! Thank you, Paula, for another wonderful recipe! Debbie and Danny Collinge Springfield, MO

By Debbie Collinge on March 10, 2012

I can't find frozen rolls, can I use the dairy case rolls in a tube?

By Tori on February 11, 2012

I Love you, Paula Deen! I pray that everything goes well with your diabetes. PLEASE continue to make rich, buttery, and great recipes. WE LOVE YOU FOR THAT!!!!! Your health is your personal business and you have the right to do promote anything you want. The fact is, WE LOVE EVERYTHING YOU COOK!!! Thank you.

By Anonymous on January 19, 2012

this was so good thanks my guest loved it not one drop was left thanks paula

By tracy on October 22, 2011

I love to watch your show with or without your family. You are full of surprises because you are genuine. You take a bite and don't get all bent out of shape if you wear some of it on your face. You have some wonderful receipes and great ideas. I want to buy a set of your red cookware as I just love it and besides you recommend it. In 2008 my husband and I planned a vacation to come and visit the Lady and Sons restaurant but my husband came down ill and we haven't been able to have a vacation since. But on my bucket list is to meet you in person, so I shall persue that and hope. You have a beautiful family and a lovely home. Thanks for sharing your life with me and all the other viewers. One of your fans. Claudette Damron

By Claudette Damron on September 29, 2011

DO you layer the rolls w/the pudding, sugar and nuts or just put all the rolls in and put the rest of the ingredients on top?

By Norma Jean Simonsen on September 29, 2011

I noticed a few questions on amount and type of rolls. I prefer the frozen yeast rolls and the amount is truly up to you. I use the smaller ones and cut them in half, they will be on top of and beside each other. You can also place in a loaf pan instead of a bundt pan and it works just as well. My family has used the yeast rolls for about 30 years now.. they rise in the fridge overnight as she put in her directions and taste gooey and yummy out of the oven. Hope this answers some questions.

By Renay on September 29, 2011

I have been making these for years! Great for potluck desserts as well as a large breakfast group for holiday mornings. Quick and easy you can throw them in the oven while you get coffee and juice going. Then everyone can have a hot breakfast without all the fuss and clean up is a breeze!! Besides that... they taste AMAZING!!!

By Renay on September 29, 2011

I am wondering the same thing, Susan. If the rolls are supposed to rise, I would assume that yeast rolls would be used. I'm not too sure biscuits would achieve the same results. Anyone else have an idea???? Thanks

By Diane D on September 29, 2011

I love all of your recipes....and I have prepared so many of them. ..Savannah is a family favorite city...Paula, you are an inspiration to me and I just adore feeling like I know you and your family. Your story is marvelous!!!

By Patricia Mathews on September 29, 2011

Hey, I'm with Sue down there....I need specifics...what kind of roll/biscuit works the best? Thanks, Lisa

By Lisa on September 29, 2011

The Ultimate Coffe Cake recipie does not say what kind of frozen dinner rolls. Biscuts, or some other kind? Thanks sue

By susan0913 on September 13, 2011

Easiest, most delicious coffee cake ever! Our go to recipe for every special breakfast and holiday! I don't think there has ever been a bite left over either. Oooey, gooey delicious goodness! Even kids that don't like nuts devour it. The perfect coffee cake.

By Cameron on August 20, 2011

Paula, I have used so many of your receipes and have never been disappointed. I have learned to love your family by watching you for years. It makes you seem you are a part of my family also. My son laughs because I bought your cookware and magazines. However, in my heart I know that is what makes me a good cook, just like you. Best wishes and lots of love from my kitchen to yours. Brenda Gantt

By Brenda Gantt on August 05, 2011

Hi Sherry, Yes, just fill the Bundt with the 16-18 biscuits. Hope this helps!

By Jonathan Able on June 30, 2011

The reciepe for utltimate coffee cake. calls for 16-18 rolls but picture shows eight. do i stack ontop of each other to fit 16 rolls? anxious to make thank you

By sherry jaecks on June 24, 2011

paula deen you are the greates and we love your cooking; you make me so happy when i get to see your show from your friend maricela we love you and your butter

By Anonymous on May 26, 2011

This is a great recipe, I first made it for my husband and his co-workers and now I am making it for my dads co-workers! Everyone LOVES it! Thanks Paula

By Nicole on March 08, 2011

This is a great recipe and my kids liked it also! Thank you Paula!

By sally du bois on January 15, 2011