Your favorite recipe of sweet rolls (using about 4 c. flour. Recommend recipe that follows).
Date-nut filling (recipe follows)
1/4 c. butter, melted

Make roll dough according to directions. After dough has risen (until about doubled), divide in half and punch down. Let set 10 minutes. Roll each half into a thin rectangle, about 11 x 16 inches. Spread center third (the long way) with date mixture. Slash the outside thirds into 1 inch strips, angling down and take care not to cut quite to the date mixture. Fold strips over date mixture, alternately from each side. Place coffee cake on baking sheet (a jelly-roll pan will hold 2 coffee cakes.) Let rise about 45 minutes. Bake at 375 degrees about 35 minutes until brown. When bread is slightly browned, brush top of bread with melted butter. (If bread browns too fast, cover top with foil and put pan of water on bottom shelf. When the coffee cake is rather thick, it may brown before it is cooked all the way through.)

DATE - NUT FILLING:

1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2/3 c. water
1 c. dates, chopped
1/2 c. pecans or walnuts, chopped

Combine sugar, cornstarch and salt. Add water and mix well. Add dates. Cook over low heat, stirring constantly until thickened. Add nuts and cool to room temperature. Makes enough for 2 coffee cakes.

CINNAMON FILLING FOR COFFEE CAKE:

1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. raisins (optional)
1/4 c. pecans, chopped (optional)
2 tbsp. butter, melted

Spread butter on center 1/2 of rolled dough. Combine sugar and cinnamon and spread on center 1/3 of rolled dough. Sprinkle with raisins and nuts, as desired. Continue as for date coffee cake above.