CARAMEL ORANGE COFFEE CAKE

"A Pillsbury Bake-Off winning recipe."

FOR THE DOUGH:
1 package Pillsbury Hot Roll Mix
2/3 cup very warm milk (105-115 degrees F)
2 teaspoons grated orange peel
2 eggs
FOR THE FILLING:
2 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons grated orange peel
FOR THE GLAZE:
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
3 tablespoons chopped nuts
1 tablespoon grated orange peel
2 tablespoons corn syrup

In large bowl, dissolve yeast from hot roll mix in warm milk. Stir in orange peel and eggs. Add flour mixture; blend well. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.

Grease 10-inch fluted tube or tube pan. On floured surface roll or press dough to 12x16-inch rectangle. Spread with butter.

Combine remaining Filling ingredients. Sprinkle over dough. Starting with longer side, roll up tightly; seal edges. Cut into 16 slices.

Combine Glaze ingredients and spread in prepared pan. Stand slices with cut side against outside edge of pan. Stand remaining slices evenly in pan. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Preheat oven to 375 degrees F (350 degrees for colored fluted tube pan).

Bake coffee cake 20 to 30 minutes until deep golden brown. Let stand 2 minutes. Turn out onto serving plate.

High altitude: (5200 feet): Bake at 400 degrees F for 30 to 35 minutes.

Makes 1 (10-inch) ring
From: Recipelink.com
Source: Magazine clipping (Pillsbury ad)