3 tbsp. butter, melted, divided
3 tbsp. maple syrup
1/4 c. packed brown sugar
1/4 c. chopped pecans
1/4 c. chopped almonds
1/2 tsp. cinnamon
1 (12 oz.) tube refrigerated buttermilk biscuits

Brush a 10-inch fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan.

Combine brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture. Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures.

Bake at 375°F for 15 minutes or until golden brown. Cool for 1 to 2 minutes. Invert onto a serving platter. Serve warm.