Sprinkle pecans evenly in bottom of 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 biscuit pieces. Bake at 350 degrees for 30 to 40 minutes. Cool on rack for 10 minutes. Turn out on plate. Be careful as caramel mixture is very hot and sticky. Note by Karen: I have made this before in the following manner: Use a square or round baking dish. Roll WHOLE biscuits in sugar-cinn. mixture. Place into dish. Sprinkle pecans over and between biscuits. Pour brown sugar-melted butter mixture over biscuits. Bake for 20 to 30 minutes. Cool on rack for 10 minutes. Invert onto plate. Also, it is not really necessary to grease baking dish before hand. Cinnamon and sugar mixture can be sprinkled in bottom of dish before adding biscuits and on top of biscuits, instead of rolling biscuits in mixture. I also use more pecans, approx. 3/4 to 1 cup. This recipe is delicious. Source: Grade A Recipes - A collection of recipes by students, staff, parents and friends of Jamestown Elementary School in Jamestown, Kentucky (my daughters school) entered in MCII on 4-14-98 by Karen Coe ayla@duo-county.com Recipe by: Ashley Hockensmith/4th grade/Jamestown Elem.School Posted to Bakery-Shoppe Digest by "Kalico" on Apr 15, 1998