Nutty Citrus Rolls

• 1 Loaf Rhodes White or Wheat Bread, thawed & risen
• Filling:
• 1/2 cup powdered sugar
• 3 tablespoons butter, softened
• 1 grated orange rind
• 1 grated lemon rind
• 1/4 cup finely chopped walnuts
• 1/4 cup finely chopped pecans
• Glaze:
• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons light corn syrup
• Icing:
• 1/2 cup powdered sugar
• 2-3 teaspoons lemon juice

1. Combine powdered sugar, butter and rind. Beat until smooth. Stir in nuts.
2. Spray counter lightly with non-stick cooking spray and roll dough into a 14-inch square. Spread filling over half of the dough. Fold dough over filling. Cut into twelve equal strips. Twist each strip 4-5 times. Use a finger to anchor the folded end on sprayed baking sheet. Coil strip around and tuck ends under. Repeat with remaining strips.
3. Cover with sprayed plastic wrap and let rise until double (35-45 min). Mix glaze ingredients and set aside.
4. Remove wrap. Bake twirls at 350u0b0F 12 minutes. Remove from oven and brush with glaze. Continue baking for 3-5 minutes until golden brown. Cool on a wire rack. Mix icing to desired consistency and drizzle over cooled twirls.

bread, filling, powdered sugar, butter, orange rind, lemon rind, walnuts, pecans, orange juice, lemon juice, light corn syrup, icing, powdered sugar, lemon juice

Taken from www.epicurious.com/recipes/member/views/nutty-citrus-rolls-50183851 (may not work)