Orange Cream Pastries

2 cans Pillsbury biscuts (10 count each)
1 8 oz package of cream cheese; room temp
1 orange; 2 tbsp zest and juiced
3/4 cup cinnamon and sugar mix (3/4 cup sugar, 2 1/2 tsp cinnamon)
1/2 cup butter melted
2 cups powdered sugar

Preheat oven to 325.
Take the block of cream cheese and cut it length wise down the center into 2 long strips. Then cut each strip into 10 small chunks. You should have 20 chunks of cream cheese. Flatten out each biscut. Place a piece of the cream cheese into the center and fold the biscut in half to form a half circle. Make sure the edges are pressed tightly together.
Combine orange zest into the cinnamon and sugar mixture.
Dip pastries in butter then in the cinnamon/sugar/zest mixture and place on an ungreased baking sheet.
Bake biscuts for 20 - 25 minutes watching carefully.

Meanwhile, combine powdered sugar, 1/2 - 1tbsp zest, and juice to desired thickness for a frosting/icing.
Spead or drizzle over pastries after they have cooled for 15 minutes.