Cinnamon Orange Nut Loaf

Grease tube or bundt pan. Gently knead two loaves of dough together to form one large loaf. On a lightly floured surface, roll thawed dough into a large rectangle 24 x 10 inches. Spread melted butter over dough. Mix remaining ingredients and sprinkle over butter. Beginning with 24-inch side, roll tightly in jelly-roll fashion. Pinch dough to seal seams. Cut dough into 48 equal slices. Place cinnamon slices swirl side down to cover bottom of pan. Place next layer with swirl sides facing sides of pan. Slices should be touching and very close together. Let dough rise in warm area free of drafts until doubled in size or until dough reaches top of pan. Bake on middle rack in a 350° oven for 30-40 minutes or until golden brown. Immediately invert from pan to cool on wire rack. Slice when cool.

*Zest is the outer peel of the orange. Use the finest size of hand grater on the outer skin of the orange. Avoid grating the white part of the peel as it is bitter.