Heat oven to 375 degrees F. Grease 9 or 8-inch round cake pan.

 

Separate dough into 8 biscuits. Place 1 biscuit in center of greased pan. Cut remaining biscuits in half, forming 14 half circles. Arrange pieces around center biscuit, in sunburst pattern with cut sides facing same direction.

 

In small bowl, combine pecans, sugar and lemon peel; mix well. Brush butter over top of biscuits; sprinkle with pecan mixture. Bake at 375 degrees F for 20 to 25 minutes or until golden brown.

 

Meanwhile, in small bowl, combine powdered sugar, cream cheese and enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over warm coffee cake. Cool 10 minutes. Serve warm.