4 cans buttermilk biscuits (about 40)

1 1/2 tablespoons cinnamon

1/2 cup butter

1 cup white sugar

1 cup brown sugar, packed

1/2 cup pecans, chopped


Cut each biscuit into half. Pour sugar and cinnamon into a plastic bag and mix.


Add biscuit pieces, several at a time; shake to coat well.


Place pieces in a buttered tube or Bundt pan until all are used.


Sprinkle layers with nuts.


Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, and then pour over top of biscuits.


Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.