1 c. milk
1/2 c. butter
5 to 5 1/2 c. Pillsbury's Best all purpose or unbleached flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
3 eggs

FILLING:

2/3 c. sugar
2 tsp. cinnamon
1 c. chopped nuts
4 tbsp. butter
1 c. peach or apricot preserves

GLAZE:

1 c. powdered sugar
1 tsp. vanilla
2 to 3 tsp. milk

In small saucepan, heat milk and butter until very warm (120 to 130 degrees). Butter need not melt. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast. Add warm liquid and eggs. Beat 3 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour. On floured surface, knead dough 3 to 5 minutes. Place dough in large greased bowl; turning once to grease top. Cover; let rise in warm place until light and doubled in size, 1 to 1 1/4 hours. Grease 2 cookie sheets. In small bowl, combine sugar, cinnamon and nuts; set aside. Punch down dough; divide in half. On lightly floured surface, press or roll out half of dough to 20 x 10 inch rectangle. Spread with 2 tablespoons soft butter and 1/4 cup preserves; sprinkle with half the sugar mixture. Starting with longer side, roll up tightly; seal edges and ends. Place roll seam side down on greased cookie sheet, curving ends to make "U" shape. Using scissors or sharp knife, start 2 inches from one end and cut a lengthwise slit 1/3 of the way through dough to within 2 inches of other end. Repeat with second half of dough. Cover; let rise in warm place until light, about 30 minutes. Spread top with 1/4 cup preserves. Heat oven to 350 degrees. Bake 20 to 30 minutes or until golden brown. If baking both coffee cakes at same time, reverse cookie sheets about 1/2 way through baking to allow more even browning. Immediately remove from cookie sheets; cool. Blend glaze ingredients until smooth; drizzle over coffee cakes. Makes 2 coffee cakes.