3/4 cup granulated sugar
1 tablespoon orange zest
2 cans (12 ounce) refrigerated buttermilk biscuits
8 oz pkg cream cheese
1 stick melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar and orange zest. Separate the biscuits. Place about a teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits in a single layer in a lightly greased 12-cup bundt pan. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well. Drizzle the glaze over the warm cake. Serve warm.
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