- 1 cup brown sugar
- 1/4 cup butter
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).
- Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
- Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
- Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.