Rum-Glazed Coffee Rolls

Ingredients

• 1 cup firmly brown sugar packed
• 0.3 cup butter melted
• 0.3 cup butter melted
• 22 ounce biscuits refrigerated canned
• 0.3 cup hot-brewed coffee brewed
• 2 tablespoons rum dark
• 2 tablespoons coffee granules instant
• 0.5 cup pecans coarsely chopped
• 0.7 cup sugar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• kugelhopf pan

Directions

1. Sprinkle pecans in a heavily greased 12-cup Bundt pan.
2. Combine brown sugar and next 3 ingredients, stirring well.
3. Pour mixture into pan.
4. Combine 2/3 cup sugar and coffee granules in a shallow bowl; stir well. Separate biscuits; dip biscuits in 1/3 cup melted butter, and dredge in sugar mixture. Stand biscuits on edge around pan, placing 12 on outer side and 8 on inner side of pan.
5. Bake at 350 for 28 minutes. Cool in pan on a wire rack 5 minutes. Invert onto a serving platter, and serve immediately.