Preheat oven to 350 degrees.

Using a stick of butter, coat the inside of a Bundt cake pan by rubbing the stick all over the pan.

Add the chopped pecans.

In a gallon freezer bag, add the sugars and cinnamon. Shake to combine.

Open biscuits, then cut each biscuit into four pieces. When all the biscuits are cut, add them to the freezer bag in batches, shaking to coat well.

Place coated pieces in the buttered Bundt pan.

In a small saucepan, bring sugars from the bag and the remaining butter and bring to a boil. Cool, about 15 minutes, then pour over top of the biscuits.

Bake for 40-45 minutes. Cool 15 minutes.