Part one:
4 cans of 10 count buttermilk refrigerator biscuits
2/3 C. sugar
1 T. cinnamon
Part two:
1-1/3 C. Sugar
1 t. Cinnamon
1-1/4 sticks melted butter
1 t. vanilla extract

4 can s of 10 count buttermilk refrigerator biscuits 2/3 C. sugar 1 T. cinnamon 1 -1/3 C. Sugar 1 t. Cinnamon 1 -1/4 sticks melted butter 1 t. vanilla extract

Cut each biscuit into 4 pieces and roll into part one ingredients. Put into
Bundt pan
Bring to boil part two ingredients. Pour over biscuits in bundt pan
Bake 350 for 35 minutes
NOTE: You can put pecans in bottom of pan or throughout the biscuits if desired