This one is a 'SPECIAL' entry and a great way to start the day. The melding of the orange and the nutmeg, with the roasted pecans just exudes Autumn. Man... this one is just plain good and boy is it easy!
- Chez
What you will need:
- 1 can Pillsbury Grands 8 ct. buttermilk biscuits
- 1 can Pillsbury Grands 5 ct. buttermilk biscuits
- 1 c sugar
- 1 stk unsalted butter, melted
- 1 1/2 tbs nutmeg
- 2 sm oranges
- 1/2 c confectioner's sugar
- 1/2 c pecans, chopped
- 1 pkg cream cheese
- 2 tbs Grand Marnier (optional) or a dash of orange extract (also optional)
How you will prepare it:
- Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
- Pour sugar and nutmeg into small bowl. Zest both oranges and add to sugar/spice mixture. Mix to combine. Reserve oranges to juice for glaze.
- Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
- Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal.
- Dip the biscuit in butter and then dip in sugar/spice-orange zest mixture, coating entire biscuit. Stand biscuit in Bundt pan on its side. Repeat with remaining biscuits, creating a circle around the Bundt pan.
- Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
- Bake at 375 degrees for 30-40 minutes, or until biscuits are puffed and golden.
- Remove from oven and turn bread out from Bundt pan onto desired serving platter.
- Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a the Grand Marnier or the orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.
- Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.
