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Recipe Ingredients

  • 1 cup granulated sugar
  • 1⁄2 cup chopped pecans
  • 1 tablespoon fresh orange zest
  • Pinch of salt
  • 2 (11-ounce cans) refrigerated buttermilk biscuits
  • 3 ounces Philadelphia Cream Cheese
  • 1 stick unsalted butter, melted

For the glaze

  • 3/4 cup confectioner’s sugar
  • 3 tablespoons honey
  • 3 tablespoons Tropicana Orange Juice

Recipe Directions

  1. Preheat the oven to 350F. Combine the sugar, pecans, orange zest and salt in a mixing bowl. Separate the biscuits and split each one in half; you should get 20 pieces from each can of biscuits.
  2. Cut the cream cheese into 20 pieces. Place one piece of cream cheese on each of 20 biscuit halves.
  3. Top with the remaining biscuits halves and pinch the edges to seal them. Dip the filled biscuits in melted butter, then roll them in the sugar/pecan mixture.
  4. Spray a Bundt pan with non-stick cooking spray. Drop the stuffed biscuits into the Bundt pan, overlapping to create layers like a Monkey Bread. Once completed, drizzle the biscuits with the remaining butter and sprinkle any leftover sugar mixture on top.
  5. Bake for 45 minutes, or until golden brown and puffed. Remove the pan from the oven, let stand for 5 minutes, then invert onto a wire rack.
  6. Combine the confectioner’s sugar, honey and orange juice in a small mixing bowl and whisk until smooth. Pour the glaze over the warm sweet bread.
  7. Serve warm and pull apart!

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