MAPLE-NUT COFFEE TWIST

ROLLS:

¾ cup water                     1 Tbsp. Yeast

½ cup butter, melted          ¾ cup sugar

1 egg                               1 tsp. Salt

1 tsp. Maple flavoring        3 cup flour

1/3 cup instant milk

FILLING:

½ Cup sugar                     1 tsp. Cinnamon

1 tsp. Maple extract           1/3 cup chopped nuts

GLAZE:

1½ cup powdered sugar     ¼ tsp. Maple extract

3 Tbsp. Milk

Oven:  375 degrees

In large mix up roll dough, blending and kneading well.  Cover and let rise in warm place until light and doubled in size. (30-45 min.) Prepare filling. Divide dough equally into 3 balls.  Roll out one ball of dough to 12-inch circle.  Fit into bottom of greased 12-inch pizza pan.  Brush dough with 2 Tbsp. Melted butter & sprinkle with 1/3 filling.  Repeat layers with remaining ball of dough, ending with filling.  Use a glass to mark a 2-inch circle in center of dough.  Do not cut through dough.  Cut from outside edge just to circle forming 26 pie shaped wedges.  Twist each of the 3-layered wedges 5 times.  Let rise again until doubled, 30 59 45 minutes.  Bake 375 for 20 to 25 minutes or until golden brown.  Drizzle with Glaze.