3 cans refrigerated biscuits
1 1/2 c. packed brown sugar
1 c. melted butter
1 c. chopped pecans
2 tsp. cinnamon

Cut biscuits into quarters. Mix remaining ingredients together in a bowl. Alternate layers of biscuit pieces and brown sugar mixture, 1/3 at a time, in a greased Bundt pan.

Bake at 325°F for 45 minutes. Invert onto serving plate.