2 cans Pillsbury buttermilk biscuits
1/2 c. pancake syrup
1/2 c. nuts (optional)
1/2 c. brown sugar
1/4 c. melted butter
1 tsp. cinnamon

Put syrup and nuts in bottom of Bundt pan. Dip separated biscuits in sugar, butter and cinnamon mixture. Set them on end in Bundt pan until all are used. Bake at 425 degrees for 15-18 minutes. When baked tip upside down on a plate. Serve warm.