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Apricot Filled Coffee Cake

1½ loaves Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
1½ cups apricot jam or pie filling
1 cup sliced almonds, slightly crushed
½ cup light brown sugar
½ cup margarine or butter, melted
2 cups powdered sugar
½ tbsp milk
1 tsp vanilla extract

Let dough thaw until pliable. Divide loaf of dough into 24 pieces (16 pieces from whole loaf and 8 pieces from half loaf). Rolls do not need to be divided. On a lightly floured board, roll each piece of dough into 2½ – 3 inch rounds. Place approximately ½ – 1 tablespoon of jam onto the center of round. Bring edges of dough together over filling and pinch to seal, forming a ball. In a small bowl, mix brown sugar with almonds. Dip each ball into melted butter or margarine then into almond brown sugar mixture. Grease a standard size bundt pan. Place filled balls of dough into pan. Let rise in warm area until dough rises to just under the top rim of the pan. (Dough may be assembled the evening before to bake in the morning, simply cover assembled coffee cake with plastic wrap and place in the refrigerator to rise overnight.) Bake at 350° on middle rack in oven for about 40-45 minutes or until it sounds hollow when tapped on top. (Cover coffee cake with foil after 30 minutes if this is browning too quickly.) Remove from oven and turn over and out of pan onto a wire rack to cool completely. Decorate with glaze (mix together glaze ingredients listed above and drizzle over cake) or sprinkle with powdered sugar.

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