1/2 c. chopped nuts
1/2 c. sugar
1 tsp. cinnamon
3 (10 count) cans refrigerated biscuits
1 c. firmly packed brown sugar
1/2 c. butter, melted

Sprinkle nuts over the bottom of a well greased 10" bundt pan. Set aside.

Combine sugar and cinnamon. Cut each biscuit into quarters; roll each piece in sugar mixture; layer coated pieces in pan. Combine brown sugar and butter; pour over dough. Bake at 350 degrees for 30 to 40 minutes. Cool bread in pan 10 minutes; invert onto serving plate.