Orange-Cranberry Bubble Bread

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This simple breakfast bread relies on refrigerated biscuit dough.
20 servings (serving size: 1 biscuit)


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1/2 cup dried cranberries
1/3 cup sugar
1 1/2 teaspoons grated orange rind
6 ounces 1/3-less-fat cream cheese,softened
2 (10-count) cans refrigerated buttermilk biscuit dough
Cooking spray
2 tablespoons butter, melted
1/4 cup packed brown sugar


Preheat oven to 350°.

Combine first 4 ingredients.

Working with 1 biscuit at a time (cover remaining biscuits to keep from drying), pat each biscuit into a 3-inch circle. Spoon about 1 teaspoon cream cheese mixture into center of each circle; gather dough over filling to form a ball, pinching seam to seal.

Place filled biscuits, seam sides up, in a 13 x 9-inch baking pan coated with cooking spray. Drizzle butter over biscuits; sprinkle with brown sugar.

Bake at 350° for 40 minutes or until lightly browned.

Created date

October 2003

Nutritional Information

Calories 141
Caloriesfromfat 29 %
Fat 4.5 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 22.6 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 280 mg
Calcium 11 mg