pecan orange bread

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

3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 cans Pillsbury Grands refrigerated buttermilk biscuits
1 (8 oz) pkg cream cheese, cut into 16 squares
1/2 cup butter, melted
FOR THE ORANGE GLAZE:
1 cup sifted powdered sugar
2 tablespoons orange juice

Preheat oven to 350 degrees F. Lightly grease a Bundt pan.

Combine first 3 ingredients in a small bowl and set aside.

Separate biscuit dough into individual biscuits and gently separate the biscuits in half.

Place a cream cheese square between the two halves, pinch sides to seal each back together.

Dip in melted butter, and dredge in reserved sugar mixture. Stand biscuits on edge in prepared bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture.

Bake at 350 degrees for 45 minutes or until golden. Immediately invert onto a serving plate.

TO MAKE THE ORANGE GLAZE:
Combine powdered sugar and orange juice, stir well. Drizzle over warm bread. Serve immediately.