I have a recipe for Biscuit Kuchen or Monkey Bread in my cookbook (p. 45), but this is a variation from Pillsbury that is very good!
1/4 c. butter
1/4 c. brown sugar
2 T. light corn syrup
1/4 c. chopped pecans
3 T. butter, melted
1/3 c. sugar
1/2 tsp. cinnamon
1 can (7.5 oz.) refrigerated biscuits
1. Heat oven to 375°. In ungreased 8” round pan, place 1/4 c. butter; heat in oven 3-4 minutes until melted. Stir in brown sugar & corn syrup until blended. Sprinkle with pecans.
2. In small bowl, place 3 T. melted butter. In another small bowl, mix sugar & cinnamon.
3. Separate dough & cut each biscuit into four. Dip first in melted butter, then in sugar mixture to coat. Arrange biscuits over topping in pan.
4. Bake 18-22 minutes or until golden brown. Cool 2 minutes before turning upside down onto plate. Let pan remain 1 minute so caramel can drizzle over rolls.