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Coffeecake with Butterscotch-Pecan Glaze

1 packageBridgford Frozen Parkerhouse Rolls or Bridgford Frozen White Rolls Dough, thawed
½ cupmelted butter
½ cupgranulated sugar
2 teaspoonscinnamon
½ cupchopped pecans
½ cupheavy cream
¾ cupbutterscotch chips
Pinch of salt

Lightly grease 2 cake pans or 2 iron skillets (8-9 -inch); set aside. In a small bowl, mix sugar and cinnamon. Dip each thawed piece of dough in melted butter and roll in sugar mixture. Place evenly spaced in pans (9-12 pieces in each pan). Sprinkle nuts over rolls in both pans. In a warm area, let rise until double in size. Bake in a preheated 350°F oven for 25 – 30 minutes or until golden brown. Remove from oven to cool.  While cooling make glaze.

Glaze: Place cream in medium size saucepan and heat until it begins to simmer. Remove from heat and add butterscotch chip and salt. Keep stirring until the chips are melted and glaze is smooth. Drizzle over rolls.

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