1 (1-pound) loaf frozen white bread dough
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1-1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
Cooking spray
4 ounces Brie cheese
1 teaspoon all-purpose flour

Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1-1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85 F), free from drafts 1-1/2 hours or until doubled in size. Preheat oven to 350F. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350F for 30 minutes or until golden.