Buttery biscuits are stuffed with cream cheese, dipped in butter, rolled in orange sugar, and baked to crispy-gooey-goodness.
This recipe has been a family secret handed down by my mother. It is ridiculously requested. Ridiculously good. Ridiculously bad. Ridiculously easy. Should be banned.
Bring this to a brunch function and folks will be yelling with their forks in the air,
“WHO MADE THE ORANGE THING?!!”
I have been demanded to surrender the recipe, or else.
Five ingredients: Biscuits, Butter, Sugar, Oranges, and Cream Cheese.
The little humans can do this!
Simply zest the oranges into a bowl and combine with the sugar. Separate the biscuits and slice up the cream cheese into 20 pieces. Create a fun little assembly line that goes like this: Flatten biscuit, drop cream cheese cube into center, fold biscuit closed, pinch edges, dip in butter, dip in orange sugar, place in bundt pan, repeato.
Drizzle remaining butter over the top (oh yeah)! And bake until your house smells so wonderful that all your people are gathered at the oven door.
Invert immediately and serve warm.
Of course you could dress it up with things like cinnamon and pecans, but we are talking decades of tradition behind this perfected simplicity I hereby bestow upon you.
Without further ado, I give you the “orange ring” my mother has been whipping up on Saturday mornings since we were nothing but three little schoolgirls.
We love ya, mama. Thanks for making us fat.
- 2 Rolls Pillsbury Grands Jr. Golden Layers Butter Tastin' Biscuits
- 8 oz Cream Cheese
- 1 Large Orange or 2 Small Oranges
- 6 Tbsp Melted Butter
- 2 C. Sugar
- Preheat oven to 375 and lightly grease a bundt pan.
- Zest oranges and combine with sugar in a small bowl.
- Slice cream cheese into 20 even pieces.
- Softly stretch a biscuit flat to hold one block of cream cheese, fold the biscuit over the cheese to create a little half-moon with the cream cheese tucked inside. Pinch all the sides closed.
- Dip the biscuit into butter, then into the sugar/zest mixture, coating well, then place into the bundt pan with the seam side up.
- Repeat with the other 19 biscuits. They should be standing up next to each other, in tightly, but not crammed.
- Drizzle the remaining butter over the top of the pan.
- Bake for 40-50 minutes or until deep golden brown.
- Invert immediately onto a serving plate. Enjoy warm.