4 pkgs. buttermilk biscuits
1/2 c. sugar
2 tbsp. instant butterscotch pudding
1 tsp. cinnamon

Mix together.

Cut each biscuit in 4 pieces and roll each in sugar mixture. Arrange in well buttered bundt pan.

Optional: Arrange pecans in bottom of pan before the dough pieces. Bring to boil, be careful not to burn:

1/2 c. sugar
3/4 c. butter
1/2 c. brown sugar
2 tbsp. instant butterscotch pudding

Pour over biscuits. Bake at 325 degrees for 45 minutes. Let stand a few minutes then turn onto plate.

Optional: The bread can be prepared the night before - refrigerate and then bake in morning. Increase baking time to 60 minutes.