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Orange Bread

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“just another variation on what we call Monkey bread...I like this version better...”
READY IN:
1hr 5mins
YIELD:
8-10
UNITS:
US

Ingredients Nutrition

  • 23 cup sugar
  • 12 cup chopped pecans
  • 1 tablespoon grated orange rind
  • 2 (11 ounce) cans refrigerated buttermilk biscuits
  • 3 ounces cream cheese, cut into 20 squares
  • 12 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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