b'SScratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing( recipe found on page279 )5.CUT THE LOG DOWN 6.SPREAD OPEN THE PREPARE SCRATCH DANISH DOUGH ( RECIPE FOUND 0N Butter Streusel ( recipeTHE MIDDLE, GOING ONLY CUTPORTIONSOTHAT PAGE 284 ) FOLLOW THE STEPS BELOW TO ASSEMBLE found on page 68 )HALF WAY THROUGH IT. THE LAYERS OF FILLING THE DANISH.CUT LEAVING 2 INCHES ARE SHOWING. PREHEAT OVEN TO 350 DEGREES.ONEACHENDUNCUT. CINNAMONAFTERCUTTING,PULL 1.PLACE THE PREPARED DANISH DOUGH ONTO A BUTTER FILLINGTHELOGOUTTOTHE WELL FLOURED SURFACE. ROLL THE DOUGH INTO ASIDES. RECTANGLETHATIS1/2INCHTHICK.MAKETHE 6 TablespoonsRECTANGLE 10 BY 12 INCHES. Land -O- Lakes Butter3/4 CupPowdered Sugar7.PLACE THE COFFEE CAKE ON APARCHMENT PAPER LINED COOKIE SHEET. COVER 1/2 CupFinely SmashedWITH A TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1Graham CrackersHOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES ADENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. 2 3/4 TablespoonsLET IT COOL ON THE PAN. ONCE IT HAS COOLED THEN COVER THE ENTIRE COFFEE CAKECinnamonWITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES. 2.SPREAD THE CINNAMON BUTTER FILLING AND 1 Egg WhiteBUTTER STREUSEL ON 2/3 OF THE DOUGH PIECE. ONCE 2 Tablespoons WaterTHE FILLING IS SPREAD, FOLD THE DOUGH PIECE INTOTHIRDS FOLDING THE SIDE WITHOUT FILLING FIRST.2159 60'