Orange Bread

Pockets of cream cheese await inside this sugar-crusted pull-apart bread.

Yield: 1 (10 inch) coffee cake

Ingredients

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

Instructions

1. Combine first 3 ingredients in a small bowl; set aside.
2. Separate biscuit dough into individual biscuits; gently separate individual biscuits in half.
3. Place a cream cheese square between the 2 halves and pinch sides to seal each back together. Dip into butter and dredge in reserved sugar mixture.
4. Stand biscuits on edge in a lightly greased 12 cup Bundt pan, spacing evenly.
5. Drizzle with remaining butter and sprinkle with remaining sugar mixture.
6. Bake at 350 degrees F for 45 minutes or until golden.
7. Immediately invert onto a serving plate.
8. Combine powdered sugar and orange juice; stir well.
9. Drizzle over warm bread.
10. Serve immediately.

Attribution

Posted by kdipaolo at Recipe Goldmine 6/5/01 8:29:42 pm.