Orange Bread

just another variation on what we call Monkey bread...I like this version better...

• Ready In: 1 hr 5 mins
• Yields: 8-10

Ingredients

• 2⁄3 cup sugar
• 1⁄2 cup  chopped pecans
• 1  tablespoon  grated  orange rind
• 2 (11 ounce) cans  refrigerated buttermilk biscuits
• 3  ounces cream cheese, cut into 20 squares
• 1⁄2 cup butter, melted
• 1  cup  sifted powdered sugar
• 2  tablespoons  orange juice

Directions

1. combine first 3 ingredients in a small bowl, set aside.
2. seperate biscuit dough into individual biscuits, gently seperate individual biscuits in half.place a cream cheese square between the 2 halves and pinch sides to seal each back together.
3. dip in melted ubtter and dredge in reserved sugar mixture.
4. stand biscuits on edge in a lightly grease 12 bundt pan, spacing evenly --
5. drizzle with remaining butter and sprinkle with remaining sugar mixture.
6. bake at 350* for 45 minutes or until golden.immediately invert onto a serrving platter.
7. combine powdered sugar and orange juice, stir well.
8. drizzle over warm bread.
9. serve immediately.
10. yield 1 10" coffee cake.