1 1/4 tsp. cinnamon
1 c. sugar
3 cans buttery refrigerator biscuits, quartered
1 stick butter, melted

Add 1 cup chopped nuts in bottom of greased pan. Combine cinnamon and sugar in large bowl, mixing well. Toss biscuits gently in cinnamon/sugar to coat. Layer into greased bundt pan.

Combine butter with remaining cinnamon/sugar, mixing well. Pour over coated biscuits in pan. Bake at 350 degrees for 30 minutes. Yields: 12 servings.