Orange Bread

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


  • 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


  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.

Yields one 10-inch coffee cake.

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