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Cranberry/Orange Cream Bread

3/4 c. sugar
1/2 c. chopped nuts
1/2 c. dried cranberries
Orange zest of 1 orange
2 (12 oz) cans refrigerated biscuits
1 (8oz) pkg cream cheese
1 stick melted butter
1 c. confectioners sugar
Juice of 1/2 the orange

Preheat oven to 350°F. Grease or spray bundt pan.

Combine sugar, nuts, and zest in small bowl. Seperate biscuits on dinner plate. Open cream cheese - cut down the middle into 2 halves - Divide each half into 2, you should have 4 pieces - Divide each piece into 5 equal pieces, total pieces = 20.
Take a biscuit - stretch it out slightly - place piece of cream cheese in center, place 2 dried cranberries 7 dab of sugar mixture on top, fold over like a turnover & seal edges with fingers. Roll in sugar mixture & place in bundt pan, seam side down. Keep biscuits in single layer, try not to stack them. Repeat with all 20 pieces of biscuits. Sprinkle any left over sugar mixture on top. Drizzle melted butter over top. Bake 35 minutes at 350°F. Remove from oven, invert onto serving plate. Allow bread to cool for about 10 minutes. Combine confectioner sugar & orange juice, mix throughly. Drizzle over warm bread. Best served warm. Refrigerate leftovers.

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