Orange Breakfast Loaf

• 2 Tbsp. sugar
• 1 Tbsp. firmly packed light brown sugar
• 1 tsp. grated orange peel, divided
• 1 Tbsp. plus 2 tsp. margarine, melted and divided
• 10 oz. pkg. can buttermilk flaky biscuits (10)
• 3 Tbsp. whipped cream cheese
• 1 Tbsp. plus 1 tsp. sifted confectioners sugar
• 1 Tbsp. orange juice (no added sugar)

1. Preheat oven to 350u0b0.
2. In small bowl combine sugars and 1/2 teaspoon orange peel; set aside.
3. Reserve 1 teaspoon margarine; separate biscuits and brush tops with remaining margarine. Sprinkle tops with the brown sugar mixture, about 1 teaspoon. Arrange biscuits into a loaf by holding 1 biscuit on its side and gently pressing the sugared side against the unsugared side of another biscuit; repeat procedure, using all the biscuits. Carefully transfer loaf to a nonstick loaf pan and brush top with reserved teaspoon margarine.
4. Bake until loaf is lightly browned, about 35 minutes.
5. Transfer loaf from pan to wire rack and let cool slightly, about 5 minutes.

sugar, brown sugar, orange peel, margarine, buttermilk flaky, whipped cream cheese, confectioners sugar, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242155 (may not work)