3 cans refrigerated biscuits, cut in fourths
3/4 c. chopped nuts (pecans)
1 tbsp. cinnamon
1/2 c. sugar (white)
1 stick melted butter
1 c. brown sugar
1/2 tsp. cinnamon

Grease a 10" tube pan, put chopped nuts in a layer on bottom of pan. Mix sugar and cinnamon in flat dish. Roll quartered biscuits one quarter at a time in sugar cinnamon mixture, placing quarters as they are coated in the tube pan on top of the nuts.

When all biscuits have been coated and placed in the pan, mix together in a saucepan: 1 stick melted butter, 1 teaspoon cinnamon, 1 cup brown sugar. Bring to a boil, stirring until sugar is completely dissolved. Pour this mixture over the top of the biscuits and bake at 350 degrees until the cake is puffy and golden brown, about 30 minutes. Cool no more than 10 minutes before turning out of pan. (If you allow the cake to cool completely, the nuts will stick to the pan and it will not turn out.) Turn onto a plate for serving.