Pillsbury Orange Walkabouts?

Here's one I found at the Bake Off Site that sounds like the one you are describing.

Ring-A-Lings
Bertha Jorgensen
Oregon
Grand Prize Winner in the 1955 Bake-Off¨ Contest
Perfect for a special breakfast or brunch--impress your guests with this bakery look-alike!

DOUGH
4 to 4 1/2 cups Pillsbury BEST¨ All Purpose or Unbleached Flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons grated orange peel
2 pkg. active dry yeast
1 cup milk

1/3 cup margarine or butter
2 eggs

FILLING
1 cup powdered sugar
1/3 cup margarine or butter, softened
1 cup filberts, pecans or walnuts, ground

GLAZE
3 tablespoons sugar
1/4 cup orange juice

Lightly spoon flour into measuring cup; level off. In large bowl, combine
2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast; mix well. In
small saucepan, heat milk and 1/3 cup margarine until very warm (120 to
130 F.). Add warm liquid and eggs to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to
2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover
loosely with plastic wrap and cloth towel. Let rise in warm place (80 to
85 F.) until light and doubled in size, 35 to 50 minutes.

In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir

in filberts; set aside. In second small bowl, blend glaze ingredients; cover
and set aside.

Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On
floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture
lengthwise over half of dough. Fold dough over filling. Cut crosswise into
1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end
of strip down on greased cookie sheet to form center; coil strip around
center. Tuck loose end under. Repeat with remaining twisted strips. Cover;
let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 375 F. Uncover dough. Bake 9 to 12 minutes or until light
golden brown. Brush tops of rolls with glaze. Bake an additional 3 to
5 minutes or until golden brown. Immediately remove from cookie sheets; cool

on wire racks. Serve warm.

22 rolls