Ingredients
1 package (8 ounces) cream cheese2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)1 cup packed brown sugar1 cup chopped pecans4 teaspoons grated orange zest1/2 cup butter, melted
Preparation
Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan.
Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.
