3 tbsp. butter
1/3 c. chopped pecans
1/4 c. sugar
2 tsp. cinnamon
2 (7.5 oz.) cans Pillsbury refrigerated buttermilk biscuits
Icing: 1/2 c. powdered sugar 3 to 4 tsp. milk

Heat oven to 350 degrees. Grease 9 x 5 inch loaf pan. In small bowl combine first 4 ingredients. Set aside. Separate dough into 20 biscuits. Slightly flatten.

Spoon about 1/4 teaspoon of pecan mixture into center of each biscuit and fold in half. Pinch edges to seal. Place biscuits; fold side down in prepared pan forming 4 rows of 5 biscuits each.

Spoon remaining pecan mixture over top. Bake 25 to 30 minutes. Cool 5 minute invert onto serving plate pecan side up.

In small bowl combine icing ingredients; drizzle on top of warm loaf. Pull apart or slice. 10 servings.