2 cans refrigerated rolls (e.g. buttermilk, etc.)
1 c. sugar mixed with 2 1/2 tsp. cinnamon
1/3 c. chopped nuts
1/2 c. butter (1 stick)

Sprinkle 1/2 of nuts into a 9" round or 7"x11" glass baking dish. Cut each biscuit into quarters and roll in sugar mixture.

Put into pan any which way, some over top of others. Melt butter with remaining sugar mixture. Pour over biscuits in pan. Sprinkle with remaining nuts.

Bake at 375 degrees for 20 to 30 minutes. To serve, turn upside down onto a serving plate.