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Cream Cheese/Orange Biscuit Ring

From HOMESTEAD LODGING
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3/4 c. sugar
1/2 c. chopped pecans
1 Tbsp. grated orange rind
2 11oz cans refrigerated buttermilk biscuits
1 3 oz. cream cheese - cut in 20 squares (I use tub of soft cream cheese)
1/2 c. butter, melted
1 c. 10x sugar
2 Tbsp. orange juice

Combine sugar, pecans, orange rind in small bowl. Separate each biscuit, place a cream cheese square into ½ of biscuit and pinch sides together. Dip biscuit in butter and then in sugar mixture. Stand biscuits on edge in greased bundt pan, space evenly. Drizzle remaining butter and sugar mixture over biscuits. Bake at 350 degrees for 30-35 minutes. Invert onto serving plate. Combine 10x sugar and orange juice and drizzle over warm bread.
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