Pecan Orange Bread - T-R-L

Recipe by Nana Lee

Pockets of cream cheese await inside this sugar-crusted pull-apart bread. Made with refrigerated biscuits.

Top Review by Raquel Grinnell

Signature breakfast bread at the Belle Oaks Inn, Texas. Fab!!

Ingredients Nutrition


  • 34 cup sugar
  • 12 cup finely chopped pecans
  • 1 tablespoon grated orange rind
  • 2 (6 ounce) tubes Pillsbury Grands refrigerated buttermilk biscuits
  • 1 (8 ounce) package cream cheese, cut into 16 squares
  • 12 cup butter, melted

  • 1 cup sifted powdered sugar
  • 2 tablespoons orange juice


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

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