3/4 C granulated sugar
1 C chopped pecans
Zest a whole orange
2 (12 oz. -10 count) cans refrigerated buttermilk biscuits
1 (8 oz.) pkg. cream cheese
1 stick melted butter
1 C sifted confectioners’ sugar
2 T fresh orange juice
Preheat oven to 350 degrees. In small bowl, combine the granulated sugar, pecans and zest; set aside. Separate the biscuits. Cut cream cheese into 20 equal squares 4 X 5. Place a square in the center of each biscuit. Fold each biscuit in half over the cream cheese, pressing the edges to seal. Dip biscuits in melted butter, and then dredge in granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack.) Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Best served warm. The full recipe will easily serve 10 people.
You can prepare this the night before, cover with saran wrap and store in the fridge. Take it out the next morning and bake it off.
If 2 rolls for 10 people is too much, you can put 4 rolls into 5 ramekins. Wrap well with saran wrap, then foil, and then freeze them. Take out one ramekin per two people and bake off.
This is my favorite new coffee cake recipe this year, courtesy of Barbara Leach from the Tuesday “Down and Dirty Domino’s Group!”
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