This is a recipe originally from Paula Deen, passed onto us by Brenda Schulthuss. She tried it and thought we would like it. She was right. Since the kids are not nutty type girls, we skipped the pecans.3/4 cups sugar
1/2 cup chopped pecans (optional)
2 teaspoons ornage zest
Combine and set aside.
2 12-oz cans refrigerated buttermilk biscuits (10 count)
1 8-oz package cream cheese, softened
1/2 cup mellted butter
Separate the biscuits. Cut the cream cheese into 20 pieces. Place one piece in the center of each biscuit and fold in half, pressing the edfges to seal. Dip the biscuits in butter and then dredge in sugar mixture. Place the biscuits, curved side down, in a single layer in the hollows of a lightly greased 12 cup bundt pan (or use a baking dish.) Space evenly and do not stack. Drizzle any remaining butter oven the the biscuits and then sprinkle with any remaining sugar. Bake for 35 to 40 minutes in a 350 degree, preheated oven until golden brown. Immediately invert onto a serving platter.
1 cup confectioners sugar
2 Tbsp fresh orange juice
Combine to make a glaze. Drizzle over the warm rolls. Serve warm.