In a large mixer bowl, combine 3 c. of the all purpose flour and the yeast.
In a medium saucepan, heat the milk, butter or margarine, sugar and salt till just warm (120° to 130°) and butter or margarine is almost melted, stirring mixture constantly.
Add to flour mixture. Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Using a spoon, stir in whole wheat flour and as much of the remaining all purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that’s smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover and let rise in a warm place till double (about 1 hour).
Prepare the orange cinnamon filling, set mixture aside.
Punch dough down. Divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half of dough into a 12" square.
Spread half of the filling over each. Sprinkle each with half the nuts. roll up each square, jelly-roll style. Seal edges.
Slice each roll into 8 pieces. Place the pieces in a greased 13x9x2“ pan or a 12” pizza pan.
Cover loosely with clear plastic wrap. Refrigerate 2 - 24 hours. Uncover and let stand at room temperature for 30 minutes. (To bake immediately, let the dough rise in a warm place for about 45 minutes or until nearly double.)
Uncover; bake in 375° oven for 10 minutes. Cover loosely with foil; bake 10 - 15 minutes. Cool slightly.
Prepare orange glaze. drizzle over rolls.
Orange-Cinnamon Filling:
combine ¾ C. sugar, ½ C. softened butter, 4 t. ground cinnamon, 1 T. finely shredded orange peel and 2 t. all purpose flour.
Orange Glaze: Combine 4 C. sifted powdered sugar and 1 t. vanilla.
