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Sour Cream Coffee Cake

1 loaf Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
½ cup sour cream
¼ cup sugar or granulated sugar
2 tsp ground cinnamon

Grease an 8 or 9-inch round cake or fluted tart pan. On a lightly floured surface, roll dough out to a 9-inch circle. Place dough round in greased pan pressing dough to edges. Let rise until puffy or until dough almost reaches top rim of pan (about 30-60 minutes in a warm area). Dimple dough with your fingertips or with the end tip of a wooden spoon. Carefully spread sour cream evenly over dough. Combine sugar and cinnamon. Generously sprinkle over sour cream. Bake in a preheated 375° oven for 25-35 minutes or until golden brown. Remove from oven and lift bread out onto a rack to cool, keeping the sour cream layer facing up. Glaze: 2 cups powdered sugar, 2 tablespoons milk or water, 1/2 teaspoon vanilla extract. Mix until smooth and drizzle over cake.

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