Orange Cream Cheese Coffee Cake - cooking recipe

Ingredients

3/4 cup granulated sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11 ounce) cans refrigerated buttermilk biscuits (1869 brand)
1 (8 ounce) package cream cheese, cut into 20 squares
1/2 cup margarine or 1/2 cup butter, melted
Glaze
1 cup sifted powdered sugar
2 tablespoons orange juice

Preparation

Combine the granulated sugar, pecans and orange rind in a bowl; set aside for future use.
Separate biscuit dough into individual biscuits; then gently separate individual biscuits in half.
Place a cream cheese square between the 2 halves and pinch sides to seal each back together.
Dip in butter and dredge in granulated sugar mixture.
Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.
Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.
Bake at 350 degrees for 45 minutes or until golden.
Immediately invert onto a serving plate.
Glaze: Combine powdered sugar and orange juice; stir well.
Drizzle over warm bread.
Serve immediately.
You may omit the cream cheese but still separate biscuits in half and dip as normal in sugar mixture.
We do a half and half batch.
There is not a strong orange flavor here.