Follow hot roll mix directions on package through first rising.
Meanwhile, prepare Butter Cream Filling and spread about 1 tablespoon of the filling over bottom and sides of each of four 5x3x2-inch loaf pans.
Cover remaining filling; set aside.
When dough is doubled, punch down, turn onto a lightly floured surface and divide into 4 equal portions.
Roll each portion into an 8x4-inch rectangle.4.
Reserve 1/4 cup filling for topping.
Spread one fourth of remaining filling over each dough rectangle and sprinkle with one fourth of the nuts.
Beginning with a shorter side, tightly roll up dough; pinch edges and ends to seal.
Place sealed edge down in prepared pans.
Brush tops with melted butter or margarine.
Cover; let rise in a warm place until doubled.
Bake at 375°F 20 to 25 minutes, or until golden brown.
Immediately remove loaves from pans and set on wire racks.
Spread reserved filling over hot loaves.