Orange Pecan Sunburst Coffee Cake Recipe

Update Servings
  • 1 tube Pillsbury Grands refrigerated flaky biscuits (17.3 ounce )
  • 1/4 cup pecans, finely chopped
  • 1/4 cup sugar
  • 2 teaspoons orange peel, grated
  • 2 tablespoons butter or margarine, melted
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 1/2 ounces cream cheese, softened
  • 2 1/2 teaspoons orange juice
Heat oven to 375°. Grease 9" or 8" round cake pan.

Separate dough into 8 biscuits. Place 1 biscuit in center of greased pan. Cut remaining biscuits in half, forming 14 half circles. Arrange pieces around center biscuit, in sunburst pattern with cut sides facing same direction.

In small bowl, combine pecans, sugar and orange peel; mix well. Brush butter over top of biscuits; sprinkle with pecan mixture.

Bake at 375° for 20-25 minutes, or until golden brown.

Meanwhile, in small bowl, combine powdered sugar, cream cheese and enough orange juice for drizzling consistency; blend until smooth. Drizzle over warm coffee cake.

Cool 10 minutes. Serve warm.

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