1 pkg. active dry yeast
1/4 c. warm water
2 c. all-purpose flour
1/8 tsp. salt
3/4 c. cold butter
1 egg
1 (3 oz.) pkg. cream cheese, softened
2 tsp. fresh grated orange peel
1/2 c. sugar
1/2 c. fine chopped walnuts

In a small bowl, combine cream cheese, orange peel, and sugar until well blended. Set aside. In another small bowl, chop walnuts; set aside. Dissolve yeast in warm water (110 to 115 degrees); set aside. In a large mixing bowl, combine flour and salt. Using a pastry blender, cut butter into flour until the consistency of cornmeal. Stir in egg and yeast. With clean hands, knead dough in bowl 8 or 10 times until all ingredients are well blended. Divide dough in bowl into equal parts.

On well floured surface, roll out half of the dough onto 13 x 9 inch rectangle. Using rubber bowl scraper, spread dough with half of the cream cheese mixture; sprinkle with half of the chopped nuts. Starting with longer side (13 inch), roll up like jelly roll. Pinch edges and ends to seal. Place on lightly greased cookie sheet, seam side down. With a sharp knife, cut lengthwise halfway through roll. Repeat with remaining dough and filling. Bake both on same cookie sheet at 375 degrees for 25 minutes or until golden brown. Drizzle loaves with icing made from 2 tablespoons confectioners' sugar mixed with 1 teaspoon of milk. Walk-Aways will look a little like a grinder bread when finished.