Sweet Roll Dough
1/2 c. butter, melted
3/4 c. sugar
1 tsp. ground cinnamon
1/2 c. finely chopped nuts

Shape dough into 1 1/2 inch balls. Dip into butter, then into mixture of sugar, cinnamon and nuts. Place a single layer of balls in well-greased 10 inch tube pan so they just touch. (If pan has removable bottom, line with aluminum foil.) Top with another layer of balls. Let rise until double, about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 35 to 40 minutes. (If coffee cake is browning too quickly, cover with foil.) Loosen from pan. Immediately invert pan on heatproof serving plate. Let pan remain a minute so sugar mixture drizzles over coffee cake. To serve, break coffee cake apart with 2 forks.