Citrus and nuts combine to make this twisted showy sweet roll a delight to see and eat.

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Servings: 12
Skills: Intermediate
Prep Time: 20 min (not including thaw time)
Bake Time: 15-20 min

Ingredients

2 loaves Rhodes™ White Bread, thawed & risen
Filling:
1 cup powdered sugar
1/4 cup butter, softened
1 grated orange rind
1 grated lemon rind
1/2 cup finely chopped walnuts
1/2 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

Instructions

Combine 1 cup powdered sugar, butter and rind. Beat until smooth. Stir in nuts.

Roll 1 loaf of dough to a 12-inch square. Spread half of filling over half of the dough. Fold dough over filling. Cut into twelve 1x6-inch strips. Spray a large 12x18 inch baking sheet. Twist each strip 4-5 times. Use a finger to anchor the folded end on baking sheet. Coil strip around and tuck ends under. Repeat with remaining strips. Repeat with 2nd loaf and remaining filling (12 rolls per baking sheet).

Cover with sprayed plastic wrap and let rise until double (35-45 min). Mix glaze ingredients and set aside.

Remove wrap. Bake twirls at 375°F 12 minutes. Brush with glaze and continue baking for 3-5 minutes until golden brown. Cool on a wire rack. Mix icing to desired consistency and drizzle over cooled twirls.