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

Sprinkle chopped pecans evenly on bottom of well-greased 10-inch tube pan. Set aside.

Combine cinnamon and sugar. Cut biscuits into thirds, roll each piece in cinnamon-sugar mixture. Layer evenly around pan as you go. Melt butter and brown sugar and pour over the dough. Bake for 35 minutes at 350 degrees. Cool in pan for 10 minutes, then turn onto serving dish. Can be frozen and reheated.