4.5/5
(48 Votes)
Ingredients
- GLAZE:
- 2 TABLESPOONS BUTTER, MELTED, PLUS MORE FOR PAN
- 1 (16.3 OZ)CAN REFRIGERATED BISCUTS (RECOMMENDED: PILLSBURY GRANDS FLAKY LAYER)
- 1/4 CUP MINCED WALNUTS
- 1/3 CUP GRANULATED SUGAR
- 2 TEASPOONS ORANGE ZEST
- 1/2 CUP CONFECTIONERS' SUGAR
- 2 OUNCES CREAM CHEESE, SOFTENED
- 2 TABLESPOONS ORANGE JUICE, OR MORE AS NECESSARY
Preparation
Step 1
PREHEAT OVEN TO 350 DEGREES F. BUTTER A 9" ROUND CAKE PAN.
SEPERATE THE BISCUIT DOUGH INTO 8 BISCUITS. PLACE 1 BISCUIT IN THE CENTER OF THE PAN. CUT THE REMAINING BISCUITS IN HALF, FORMING 14 HALF-CIRCLES. ARRANGE THE PIECES AROUND THE CENTER BISCUIT WITH CUT SIDES FACING IN THE SAME DIRECTION. BRUSH MELTED BUTTER OVER THE TOPS OF THE BISCUITS.
IN A SMALL BOWL, COMBINE THE WALNUTS, GRANULATED SUGAR, AND ORANGE ZEST. MIX WELL AND SPRINKLE OVER BISCUITS. BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
MEANWHILE, IN A SMALL BOWL COMBINE CONFECTIONERS' SUGAR CREAM CHEESE, AND ORANGE JUICE. BLEND UNTIL SMOOTH ADDING MORE ORANGE JUICE, IF NEEDED, TO THIN. DRIZZLE GLAZE OVER THE WARM COFFEE CAKE AND SERVE