3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons grated orange rind
4 oz. reduced-fat cream cheese
2 11-ounce cans refrigerated buttermilk biscuits
1/2 cut butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first three ingredients in a small bowl; set aside. Place about 1 teaspoon cream cheese on half of each biscuit. Fold biscuit over cheese; press edges to seal. Dip biscuits in melted butter and dredge in sugar mixture; place curved side down in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake at 350 for 40 minutes or until done. Immediately invert into serving plate. Combine powdered sugar and orange juice, stirring well. Drizzle over warm coffee cake. Serve immediately. From June, 1995 Southern Living magazine.