Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  loaves Rhodes Sweet Dough -- thawed
     1/4           cup  apricot preserves
     1/4           cup  pitted dates -- snipped
  1                cup  powdered sugar
     1/2      teaspoon  vanilla extract
  1         Tablespoon  plus 1 teaspoon milk
  1         Tablespoon  unsalted butter -- melted

Preparation:

Divide dough in half. Roll one half into a 12 x 7 inch rectangle on floured surface. Spread half the apricot preserves down center third of dough and sprinkle with half the dates. Fold long sides over to meet at center of filling and seal seam. Place seam side down on a greased baking sheet. Snip strips every 1 inch almost to center of coffee cake down long sides. Turn each strip so cut side is up. Repeat with remaining dough and filling, making a second coffee cake. Cover and let rise 1 hour or until almost doubled in size. Preheat oven to 350°F. Bake 20 minutes. Make glaze by combining last 4 ingredients in a bowl. Drizzle glaze over coffee cake while still warm.

Nutritional Information:

890 Calories (kcal); 12g Total Fat; (11% calories from fat); 2g Protein; 204g Carbohydrate; 31mg Cholesterol; 36mg Sodium