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1/2 c. chopped pecans
1/2 c. sugar
1 tsp. ground cinnamon
3 (10 oz.) cans buttermilk biscuits
1 c. brown sugar
1/2 c. butter, melted

Sprinkle pecans evenly into the bottom of a well-greased 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 at 350 degrees for 30 to 40
minutes. Cool bread 10 minutes in pan before putting on platter.

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