Orange Rolls

3/4 C. sugar

1/2 C. chopped pecans

1 T. grated orange rind

2 11-oz. cans refrigerated buttermilk biscuits (1869 brand recommended)

1 3-oz. pkg. cream cheese, cut into 20 squares

1/2 C. butter or margarine, melted

1 C. sifted powdered sugar

2 T. orange juice

Combine first three ingredients in a small bowl; set aside.

Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between the two halves and pinch sides to seal each back together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter, and sprinkle with remaining sugar mixture.

Bake at 350 degrees 45 minutes, or until golden. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately.