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Macadamia Coconut Coffee Cake

1 loaf Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
Topping:
1/3 cup brown sugar
2/3 cup shredded coconut
3 tbsp milk
1/3 cup macadamia nuts, coarsely chopped
3 tbsp melted butter or margarine
Filling:
½ cup brown sugar
½ cup shredded coconut
1/3 cup macadamia nuts, coarsely chopped

Place 2 tablespoons melted butter or margarine in bottom of greased 9-inch round cake pan. Combine all topping ingredients and spread evenly in pan. Using a little flour on board and rolling pin, roll dough out to a 12-inch square, brush with 1 tablespoon melted butter or margarine. Combine filling ingredients and sprinkle over dough. Roll dough tightly in jelly-roll fashion and pinch along edge to seal filling in. Cut roll into 12 slices and arrange in prepared pan. Let rise until dough is 2-3 times its original size. Bake at 350° for 30 minutes or until golden brown. Invert immediately onto serving plate.

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