1 (8 oz.) pkg. cream cheese, softened
1/2 c. granulated sugar
1 tbsp. grated orange peel
2 (8 oz.) pkg. refrigerated crescent dinner rolls
1/3 c. chopped almonds
1/2 c. 10X confectioners' sugar
1 tbsp. orange juice

Combine cream cheese, sugar and orange peel, mixing until well blended. For each can of rolls, unroll dough onto lightly floured surface. Overlap long edges of rectangles to form a 13 x 7 inch rectangle, pressing edges together to seal. Spread rectangle with cream cheese mixture; sprinkle with almonds. Starting at long side, roll up dough, pressing edges together to seal. Shape into a ring, seam side down, on greased cookie sheet, pressing ends together to seal. Cut 2/3 through the ring from outer edge at 1 inch intervals, turning each section on its side. Bake at 375 degrees for 15 minutes.

Combine 10X confectioners' sugar and juice. Brush on warm coffee cake rings. Serves 6-8.