Margarita Coffee Cake

In a medium size bowl, beat cream cheese and limeade until creamy; set aside. On a lightly floured surface, roll thawed loaf of dough into a rectangle 10 x 14 inches. If dough shrinks back after rolling, let rest a few minutes and then continue rolling. Grease a large baking sheet. Place rectangle of dough on prepared sheet pan. Spoon cream cheese filling lengthwise down center third of dough. With kitchen shears or a sharp knife, make 2 inch long cuts (or until the cut hits the filling) at 1 inch intervals down both of the 14 inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal seams. Brush dough with melted butter or margarine. Let rise in a warm area until puffy (45 minutes – 1 hour). Bake in a preheated 375° oven for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine icing ingredients and mix well. Drizzle over bread.

*Can substitute water or milk for Grand Marnier.