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Roll dough into a rectangle. Spread or brush with butter; sprinkle with filling. Roll up, starting from a long end, and pinch seam to seal.
Slice into rolls. Place cut side down in a greased baking pan.
Cover and let rise until doubled. Rolls will begin to touch each other.
After baking, combine glaze ingredients if desired; spoon in a thin stream over warm rolls.
After placing pastry in the pie plate and fluting edges, line unpricked shell with a double…
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