Belle Oaks Inn Pecan Orange Bread

Another goodie  from a foodie site I belong to and I must say this

recipe is a winner.  I have made it numerous times and everyone loves it!

Ingredients

1 can(s)	pillsbury grands 8 ct. buttermilk biscuits
1 can(s)	pillsbury grands 5 ct. buttermilk biscuits
1 c	sugar
1 stk	unsalted butter, melted
2 sm	oranges
1/2 c	confectioner's sugar
1/2 c	pecans, chopped
1 pkg	cream cheese
	orange extract (dash) Directions 1 Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees. 2 Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze. 3 Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom. 4 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-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. 5 Pour remaining butter over the biscuits and sprinkle remaining pecans on top. 6 Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden. 7 Remove from oven and turn bread out from bundt pan onto desired serving platter. 8 Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a dash of 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. 9 Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.