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  • Recipe courtesy of Pillsbury®
  • Dough
  • 4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons grated orange peel
  • 2 pkg. active dry yeast
  • 1 cup milk
  • 1/3 cup margarine or butter
  • 2 eggs
  • Filling
  • 1 cup powdered sugar
  • 1/3 cup margarine or butter softened
  • 1 cup filberts pecans or walnuts, ground
  • Glaze
  • 3 tablespoons sugar
  • 1/4 cup orange juice


  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast; mix well.
  • In small saucepan, heat milk and 1/3 cup margarine until very warm (120° to 130°F.). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F.) until light and doubled in size, 35 to 50 minutes.
  • In small bowl, blend podered sugar and 1/3 cup margarine until smooth. Stir in filberts; set aside. In second small bowl, blend glaze ingredients; cover and set aside.
  • Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lenghtwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.