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This quick-to-fix coffee cake bread has a wonderful orange aroma and great caramel flavor.

Easy Caramel Orange Ring

1/2 cup orange marmalade
2 tablespoons chopped walnuts
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 (12-ounce) cans refrigerated buttermilk flaky biscuits
1/2 cup butter or margarine, melted

1. Heat oven to 350°. Grease 12-cup Bundt® pan. Spoon marmalade by teaspoonfuls into bottom of prepared pan; sprinkle with walnuts.
2. Stir together brown sugar and cinnamon in small bowl. Set aside.
3. Separate biscuits. Dip biscuits in melted butter, then sugar mixture. Stand biscuits on edge in greased pan, spacing evenly. Sprinkle with remaining sugar mixture; drizzle with remaining butter.
4. Bake for 30 to 35 minutes or until golden brown. Cool upright in pan 5 minutes. Invert onto serving plate; remove pan.

Makes 10 servings (20 biscuits).

Tip: Do not use a removable bottom tube pan. Substitute a 3-quart ring mold.

Nutrition Facts (1 serving): Calories: 400, Fat: 18 g, Cholesterol: 20 mg, Sodium: 680 mg, Carbohydrates: 56 g, Dietary Fiber: 0 g, Protein: 4 g.