1 1/2 teaspoons reduced-calorie margarine, melted and divided
1 tablespoon chopped pecans
1/2 teaspoon grated orange rind
Butter-flavored vegetable cooking spray
2 teaspoons brown sugar
2 teaspoons powdered sugar
1/2 teaspoon orange juice
How to Make It
Roll Stone-Ground Wheat Bread Dough into a 7 1/2- x 6-inch rectangle. Brush dough with 1/2 teaspoon margarine, leaving a 1/2-inch border. Sprinkle with pecans and orange rind. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 4 (1 1/2-inch) slices.
Place rolls in muffin pan cups coated with cooking spray, pressing down slightly. Brush tops of rolls evenly with remaining 1 teaspoon margarine, and sprinkle evenly with brown sugar.
Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk. Bake at 375° for 15 to 18 minutes or until lightly browned.
Combine powdered sugar and orange juice, stirring well. Drizzle orange glaze over rolls.