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2 loaves Thodes bread dough, thawed and risen
Filling:
1 c powdered sugar
1/4 c butter softened
1 grated orange rind
1 grated lemon rind
1/2 c finely chopped walnuts
1/2 c finely chopped pecans
Glaze:
3 tbsp fresh orange juice
1 tbsp fresh lemon juice
2 tbsp light corn syrup
Icing: 1/2 c powdered sugar
2-3 tsp lemon juice
Roll 1 loaf of dough to a 12-inch square. Combine 1 cup powdered sugar, butter and rinds. Beat until smoooth. Stir in nuts. Spread half of filling over half of the dough. Fold dough over filling. Cut into 12 6-inch strips. Spray 2 large 11x17 inch baking sheets with non-stick cooking spray. Twist each strip 4-5 times. Use a finger to anchor the folded end on baking sheet. Coil strip around and tuck end under. Repeat with remaining strips. Repeat with 2nd loaf and remaining filling (12 rolls per baking sheet). cover with sprayed plastic wrap. Let rise until double, 35-45 minutes. Mix glazei ngredients and set aside. Remove wrap. Bake twirls at 375 degrees 12 minutes. Brush with glaze and continute baking for 3-5 minutes until golden brown. Let cool on rack and drizzle with icing.
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