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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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just another variation on what we call Monkey bread...I like this version better... Ingredients:
2/3 cup sugar |
1/2 cup chopped pecans |
1 tablespoon grated orange rind |
2 (11 ounce) cans refrigerated buttermilk biscuits |
3 ounces cream cheese, cut into 20 squares |
1/2 cup butter, melted |
1 cup sifted powdered sugar |
2 tablespoons orange juice |
Directions:
1. combine first 3 ingredients in a small bowl, set aside.
2. seperate biscuit dough into individual biscuits, gently seperate individual biscuits in half.place a cream cheese square between the 2 halves and pinch sides to seal each back together.
3. dip in melted ubtter and dredge in reserved sugar mixture.
4. stand biscuits on edge in a lightly grease 12 bundt pan, spacing evenly -
5. drizzle with remaining butter and sprinkle with remaining sugar mixture.
6. bake at 350* for 45 minutes or until golden.immediately invert onto a serrving platter.
7. combine powdered sugar and orange juice, stir well.
8. drizzle over warm bread.
9. serve immediately.
10. yield 1 10 coffee cake.
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