CINNAMON CRUNCH COFFEE CAKE

1 package Pillsbury Hot Roll Mix
1 cup warm water
2 eggs
3 tablespoons sugar
FOR THE TOPPING:
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 cup butter

Grease bottom and sides of 13x9-inch baking pan.

In large mixing bowl, dissolve yeast from hot roll mix in warm water. Stir in eggs, sugar and hot roll mix; beat about 50 strokes. Spread in prepared pan. Cover with foil or waxed paper. Let rise in warm place until light and doubled in size, 1 to 1 1/2 hours.

In small bow, combine Topping ingredients; cut in butter until crumbly. Sprinkle Topping over batter.

Bake at 375 degrees F for 20 to 25 minutes until golden brown.

Makes 1 (13x9-inch) cake
From: Recipelink.com
Source: Magazine clipping