3 (7.5-ounce) cans country-style biscuits (see note)½ cup sugar3 teaspoons ground cinnamon, divided½ cup chopped walnuts½ cup (1 stick) butter1 cup light brown sugar, lightly packedPreheat oven to 350 degrees. Spray or grease a Bundt pan.Open 1 can of biscuits and separate into individual pieces. Combine sugar and 1

½

teaspoons of cinnamon in a bowl and stir until well-combined.Cut each biscuit in half and toss in the cinnamon sugar, turning to coat all sides. Pile coated biscuit pieces in the Bundt pan. (Pile the biscuits in an even layer, but don't worry about holes between the pieces.) After the first can, sprinkle half the walnuts over the biscuit pieces and sprinkle with about 1 tablespoon cinnamon sugar.Continue with second can of biscuits, ending with walnuts and a little cinnamon sugar, then finish with the final can but no walnuts.Place butter and brown sugar in a saucepan over medium heat, stirring until melted. Bring to a boil and boil 1 minute. Pour hot syrup evenly around the biscuit pieces in the Bundt pan. Place in oven and bake 40 minutes.Remove from pan and let stand 10 minutes. Run a knife around the outer edges and around the tube in center. Place a plate on top, then invert cake on plate and remove pan. Serve warm. (Can be wrapped in foil and reheated before serving.)Note: If you use the 16-ounce cans of larger biscuits, such as Home-Style Grands, cut each biscuit into quarters instead of halves.