1 pkg. active dry yeast
1/2 tsp. sugar
1/4 c. very warm water (125 degrees)
2 tsp. baking powder
1 lg. egg, beaten
2 tsp. orange concentrate, thawed
3/4 c. sour cream
1 (13 3/4 oz.) pkg. hot roll mix
All purpose flour

FILLING:

3/4 c. chopped pecans or walnuts
2 tbsp. grated orange rind
1/4 c. soft butter

GLAZE:

1 c. powdered sugar
1 tbsp. soft butter
2 tbsp. milk

In large mixing bowl, dissolve yeast and 1/2 teaspoon sugar in the warm water. Add baking powder, orange juice, egg, and sour cream, blending well. Add hot roll mix, mixing until combined. Turn dough onto floured board, knead with a little flour until no longer sticky. Roll dough out with floured rolling pin into a 16 x 2 rectangle. Set aside.

Blend together filling ingredients until well combined. Spread filling over dough. Roll up from long end. Seal ends.

Cut roll into 16 pieces, slightly twist and stretch each piece. Place on greased baking sheets, cover and let rise about 1 hour until doubled. Bake at 350 degrees for 20-25 minutes until golden brown. Prepare glaze. Drizzle over warm rolls.

Great for dessert or you can cut rolls into bite size pieces to serve at a holiday party or brunch.