3 tsp. butter
1/4 c. sugar
2 (7.5 oz.) cans biscuits
1 c. chopped pecans
2 tsp. cinnamon

ICING:

1/2 c. powdered sugar
3 to 4 tsp. milk

Preheat oven to 350 degrees F. Grease a 9x15 inch loaf pan.

In a small bowl, combine 3 teaspoons butter, 1/3 cup chopped pecans, 1/4 cup sugar and 2 teaspoons cinnamon; set aside.

Separate 2 (7.5 ounce) cans of refrigerated biscuit dough into 20 biscuits. Flatten slightly. Spoon about 1/4 teaspoon pecan mixture in center of each biscuit. Fold biscuits in half; pinch edges to seal.

Place biscuits fold side down in greased pan, forming 4 rows of 5 biscuits each. Spoon remaining pecan mixture over biscuits. Bake at 350 degrees for 25 to 30 minutes or until deep golden brown. Cool 5 minutes; invert onto serving plate, pecan side up.

In small bowl, combine 1/2 cup powdered sugar and 3 to 4 teaspoons milk; drizzle icing over warm loaf. Serve in slices or pull apart. Makes 10 servings.