Cream Cheese Filled Coffee Cake
Try this one - it is easy and delicious.

3/4 c. sugar
1/2 c. chopped pecans
1 T. grated orange rind
2 (11 oz) cans refrigerated buttermilk biscuits
3 oz. cream cheese cut into 20 pieces
1/2 c. butter or margarine, melted
1 c, sifted powdered sugar
2 T. orange juice

Mix first 3 ingredients in a small bowl; set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves and pinch sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in lightly greased 12 c. bundt pan, spacing evening. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350 for 45 minutes or until golden brown. Immedidately invert onto a serving plate. Combine powdered sugar and orange juice; drizzle over warm bread. Serve immediately.

Yield 1-10 inch coffee cake. Yummy!