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Preheat the oven to 350 degrees. In a small bowl, combine the sugar and 3 tsps orange zest. Separate the biscuits. Place about a tsp. 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 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, orange juice, 1 tbsp. milk and remaining 1 tsp orange zest stirring well. If too thick add more milk. Drizzle the glaze over the warm cake. Serve warm.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 191 (31%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 61.6mg||19 %|
|Sodium 92.8mg||3 %|
|Potassium 62.4mg||2 %|
|Total Carbohydrate 110.9g||33 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 110.8g|
|Protein 1.9g||3 %|
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Calories per serving: 624
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