Grate 1 tablespoon rind from orange; set rind aside. Squeeze 1/4 cup juice from orange.
Combine juice, brown sugar, whipping cream, and 1/2 cup butter in a saucepan. Bring to a boil over medium heat. Boil 3 minutes.
Remove from heat, and let cool slightly.
Pour mixture into a greased 13" x 9" x 2" baking dish; sprinkle with pecans. Set aside.
Combine reserved orange rind, cream cheese, powdered sugar, and 2 tablespoons butter in a small mixing bowl. Beat at medium speed of an electric mixer just until blended. Stir in coconut.
Separate biscuit dough into 20 pieces. Quickly roll each biscuit on a lightly floured surface to a 4" circle.
Spread 1 tablespoon cream cheese mixture onto center of each biscuit circle.
Roll up, jellyroll fashion.
Place biscuits over brown sugar mixture in dish, seam side down, in 2 long rows.
Bake, uncovered, at 350 on lowest rack in oven for 32 minutes or until browned.
Let cool in dish 5 minutes. Carefully turn pastries out onto a large serving platter. Top with any remaining brown sugar glaze.
Note: We used Hungry Jack biscuits in this recipe.
