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Pumpkin Filled Coffee Cake

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup pumpkin butter
2 Tbsp melted butter

Lightly grease a large baking sheet; set aside. On a lightly floured surface, roll thawed loaf of dough into a rectangle 10 x 14 inches. Place rectangle of dough on prepared sheet pan. Spoon pumpkin butter down center third of dough. With a knife or pizza cutter, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Brush dough with melted butter. Let rise in a warm area until puffy (45 minutes to 1 hour). Bake in a preheated 375° oven for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine icing ingredients and mix well. Drizzle over bread.

Icing:

1 cup powdered sugar

1 tsp vanilla extract

¼ tsp pumpkin pie spice

1-2 Tbsp water or milk

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