1 loaf frozen bread dough
1 (4 oz.) pack regular butterscotch pudding mix
1/2 c. packed brown sugar
1/2 c. chopped peanuts
1 tsp. ground cinnamon
4 tbsp. butter, melted

Thaw bread dough in refrigerator overnight. Quarter loaf lengthwise; cut each quarter into 8 cubes, 32 cubes in all. Combine dry pudding mix, brown sugar, peanuts, and cinnamon; dip each dough cube in melted butter, then roll in pudding mixture.

Place in greased 6-cup ring mold in 3 layers. Drizzle with any remaining pudding mixture. Cover; let rise in warm place until nearly double, 1 to 1 1/4 hours. Bake in 350 degree oven for 20-25 minutes or until done. Let stand in pan for 2 minutes then invert onto rack to cool. Makes one coffee cake.