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. butter, melted

Sprinkle pecans evenly in bottom of a well greased 10 inch bundt pan. Set pan aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter, pour over dough. Bake at 350 degrees for 30 to 40 minutes. Cool bread 10 minutes in pan; invert onto platter.