Orange Breakfast Coffee Cake

Name: Orange Breakfast Coffee Cake
Ingredients: 3/4 cup sugar; 1/2 cup chopped pecans; 2 teaspoons grated orange zest; 0.5 (8 ounce) package reduced-fat cream cheese; 2 (11 ounce) cans refrigerated buttermilk biscuits; 1/2 cup butter, melted; 1 cup sifted powdered sugar; 2 tablespoons orange juice

8 ingredients

7 steps

Ingredients

3/4 cup sugar
1/2 cup chopped pecans
2 teaspoons grated orange zest
0.5 (8 ounce) package reduced-fat cream cheese
2 (11 ounce) cans refrigerated buttermilk biscuits
1/2 cup butter, melted
1 cup sifted powdered sugar
2 tablespoons orange juice

Directions

1

Combine first 3 ingredients in small bowl - set aside.
2

Place about 3/4 tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
3

Dip folded biscuit in melted butter, and dredge in sugar mixture.
4

Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).
5

Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
6

Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
7

Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.