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This makes one 10-inch sugar-crusted pull-apart bread with cream cheese inside.
3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 cans (11-ounces each) refrigerated buttermilk biscuits
3 ounces 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 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.