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Have you ever had a recipe set aside for so long and then finally years later actually made it?  That’s the case with this orange pull-apart bread.  I hand-wrote {yes, on an actually recipe card} and pulled it out of my file last weekend.  It’s from Southern Living magazine, but I’m not sure what month or year.

I think it’s the perfect lazy weekend morning breakfast, with coffee and newspaper in hand.  My husband and kids loved it, so I’ll be making it again.

Orange Pull-Apart Bread


3/4 cup sugar

1/2 cup pecans, chopped

1 tbsp fresh grated orange peel

2 11-ounce cans buttermilk biscuits

1 3-ounce package cream cheese, cut into 20 squares

1/2 cup butter, melted

1 cup powdered sugar, sifted

2 tbsp orange juice


Combine first 3 ingredients in small bowl; set aside.

Separate biscuit dough into individual biscuits; gently separate individual biscuits in half.  Place a cream cheese square between the two halves and pinch sides to seal.  Dip in melted 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 brown.  Immediately invert onto a serving plate.  Combine powdered sugar and orange juice; stir well.  Drizzle over warm bread.  Serve immediately.

Yield:  1 10-inch coffee cake

Recipe taken from Southern Living Magazine