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COFFEE TEA RING 
1 pkg. Pillsbury hot roll mix (flour & yeast are in)
1 tbsp. sugar
3/4 tsp. nutmeg
1 c. warm water
2 tbsp. butter, softened
1 egg

1 to 2 tbsp. butter, softened
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. finely chopped walnut

GLAZE FOR TOP:

3/4 c. 10x sugar
1/4 tsp. vanilla
1 to 2 tsp. water

In a large bowl place flour mixture with yeast, sugar, nutmeg and mix well. Stir in water, butter, egg until dough comes away from bowl. Turn dough onto a floured table and also flour your hands. Knead for 5 minutes or until dough is smooth. Cover dough and let sit 5 minutes. Grease cookie sheet, roll dough on an 18 x 12 inch rectangle sheet. Brush dough with butter.

Then in a bowl mix brown sugar, cinnamon and mix well. Pour on dough, then sprinkle walnuts on. Roll dough up and close ends. Connect both ends to form a ring. With kitchen scissors make cuts 1 inch apart to within 1/2 inch of inside of ring. Don't cut through. Turn each slice on its side. Cover and let rise in a warm place about 15 minutes. Uncover and bake at 350 degrees for 15 to 20 minutes or to golden brown. After it's cool, put the glaze on the top.

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