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2 (17.4 oz.) packages Pillsbury™ Cinnamon Swirl Quick Bread & Muffin Mix HEAT oven to 350°F. Coat 12-cup fluted tube pan with baking spray with flour. Sprinkle 1/2 cup swirl mix in bottom of prepared pan. BLEND quick bread mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed.
Heat oven to 375°F. Grease bottom and side of 9-inch round pan with shortening or cooking spray. In small bowl, mix 1/3 cup baking mix, the brown sugar and cinnamon. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside. In medium bowl, stir all coffee cake ingredients until blended. Spread in pan.
Spread Pillsbury™ Cinnamon Rolls with Original Icing over nuts and top with icing – a baked delight. Heat oven to 375°F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan.
Spread crumbs over the top of the coffee cake. Bake for 45 minutes, until golden brown and center is no longer doughy. To make maple glaze, add 1/2 cup powdered sugar to a bowl. Whisk in 2 tablespoons maple syrup and 1 tablespoon heavy cream. Drizzle on coffee cake.
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