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Nutty Coconut Twist

1 loaf Bridgford Frozen Ready-Dough®, thawed
½ cup flaked coconut
½ cup brown sugar
½ cup walnuts
1 tsp cinnamon
¼ cup melted butter or margarine
Glaze:
2 cups powdered sugar
2 tbsp milk
½ tsp vanilla extract

In a medium size bowl, combine coconut, brown sugar, walnuts and cinnamon. Add melted butter or margarine and mix well; set aside. On a lightly floured surface, roll thawed dough into a rectangle 14 x 10 inches. Spread coconut mixture evenly over dough. Roll dough up beginning at the 14-inch side. Pinch dough to seal seams. Cut roll in half lengthwise. Place strips, filling sides up, side by side on a greased baking sheet. Twist together gently. Place in a warm area to rise until doubled in size. Bake at 350° for 30 minutes or until golden brown. Remove from oven and pan to cool on wire rack. Combine glaze ingredients and mix well. Drizzle over coffee cake.

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