1/2 cup chopped pecans
1/2 cup sugar
1 tsp. ground cinnamon
3 (10-oz.) cans refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
1/2 cup butter, melted
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set pan aside.
Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture, and layer in pan.
Combine brown sugar and butter; pour over dough. Bake at 350 for 30 to 40 minutes. Cool bread 10 in pan; invert onto serving platter.