Paula Deen's Orange Coffee Cake

2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits
(recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts or pecans
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:

1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.