1/2 c. chopped walnuts
1/2 c. sugar
1 tsp. cinnamon
3 (10 oz.) cans of refrigerated buttermilk biscuits
1 c. finely packed brown sugar
1/2 c. butter, melted

Preheat oven to 350 degrees. Sprinkle walnuts evenly in bottom of a well greased 10 inch bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter. Pour over dough. Bake for 30 to 40 minutes. Cool bread 10 minutes in pan, then invert on to a serving plate.