3 cans refrigerated biscuits (comes in packs of 4)
1 stick butter
1/3 c evaporated milk
2 tbsp cinnamon
1 1/2 c brown sugar
Snip dough into quarters and shake in a bag of cinnamon and sugar. Place all pieces in greased Bundt pan that has pecans sprinkled inside. In saucepan, combine butter, evaporated milk, cinnamon, and brown sugar. Bring to a boil and pour over dough. Bake at 350 for 30-35 minutes. Invert onto serving platter being aware of hot syrup that may come out. Do not slice. Let people serve themselves.