Orange Bread Posted by kdipaolo 6/5/01 8:29:42 pm Pockets of cream cheese await inside this sugar-crusted pull-apart bread. 3/4 cup granulated sugar 1/2 cup chopped pecans 1 tablespoon grated orange rind 2 (11 ounce) cans refrigerated buttermilk     biscuits (we used 1869 brand) 1 (3 ounce) package cream cheese,     cut into 20 squares 1/2 cup butter or margarine, melted 1 cup sifted powdered sugar 2 tablespoons orange juice Combine first 3 ingredients in a small bowl; set aside. Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between the 2 halves and pinch sides to seal each back together. 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 degrees F for 45 minutes or until golden. Immediately invert onto a serving plate. Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately. Yields one 10-inch coffee cake.