1/2 c. chopped pecans
1/2 c. sugar
1 tsp. ground cinnamon
3 (10 oz.) cans refrigerator buttermilk biscuits
1 c. firmly packed brown sugar
1/2 c. butter, melted

Sprinkle pecans in bottom of a well-greased 10-inch bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan.