Easy Orange Breakfast Pull Apart Loaf With Cream Cheese-Orange Glaze

This Orange Breakfast Pull Apart Loaf is an oldie but a goodie and recipe I’ve made for over 20 years.

The original recipe came from The Southern Living Cookbook, 1987 edition, and is still a family-favorite! It starts with 2 cans of Pillsbury Grands Flaky Layer Biscuits. You’ll also need an orange or two, depending on size, for zesting and the juice,

along with a stick of melted butter and a cup of sugar.

Use a microplane to zest the rind of an orange. Mix your zest with the sugar to combine.

When zesting any citrus, make sure you zest only the color peel,

not the white pith, which is bitter.

Dip your biscuits in melted butter, then roll in the orange sugar mixture. Place biscuits on their sides standing up in your loaf pan.

To fit all 16 Grands biscuits, use a  10 x 5-inch loaf pan.

This recipe is very forgiving; use fewer biscuits for a smaller loaf pan

or halve the recipe and use just one can of biscuits. You can also separate your biscuit layers before dipping in butter and rolling in your sugar mixture for smaller ‘pull apart’ servings. Substitute any canned biscuits for Grands if that’s what you have;

they won’t bake up as tall as Grands but will be just as good. You can also make this in a 10-inch Bundt or tube pan and serve as a breakfast ring.

Place your loaf pan on a baking sheet to prevent any spills from your bubbling butter / sugar mixture to avoid oven clean up. Bake at 350°F for 30 – 40 minutes until biscuits are golden.

For the cream cheese glaze:

Mix 4 oz. softened cream cheese with 1/2 cup sifted powered sugar until smooth. Add 2 tablespoons of orange juice and stir to combine.

Allow to stand 5 minutes before removing loaf from pan and drizzle with glaze while biscuits are warm. Serve immediately and enjoy!

You might also like Cinnamon Roll French Toast Bake: Cinnamon Rolls meet French Toast in an easy and crowd-pleasing baked French Toast casserole, with only 10 minutes of prep time!