3/4 c. sugar
1/2 c. chopped pecans
1 tbsp. grated orange rind
2 (11 oz.) cans refrigerated buttermilk biscuits (I prefer 1869 Brand)
3 oz. cream cheese, cut into 20 small squares
1/2 c. butter, melted
1 c. sifted powdered sugar
2 tbsp. orange juice

Mix first 3 ingredients in a small bowl and set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, pinching sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture.

Bake at 350°F for 45 minutes or until golden brown. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice; drizzle over warm bread. Serve immediately.

Yield: 1 (10-inch) coffee cake.